Coq au Vin

Name: Coq au Vin
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 2 cups full-bodied dry red wine, such as Pinot Noir, Côtes-du-Rhône, or Zinfandel; 4 cloves garlic, sliced; 2 cups full-bodied dry red wine, such as Pinot Noir, Côtes-du-Rhône, or Zinfandel; 2 cups full-bodied dry red wine, such as Pinot Noir, Côtes-du-Rhône, or Zinfandel; 1 onion, diced; 1 chicken (3½ to 4 pounds), cut into 8 serving pieces; 3 shallots, sliced; 3 tablespoons all-purpose flour; 1 teaspoon Meat Glaze (optional); 1 teaspoon tomato paste; ¼ teaspoon salt; Bouquet Garni; 1½ cups beef stock, homemade or canned (see chart); 2 cups full-bodied dry red wine, such as Pinot Noir, Côtes-du-Rhône, or Zinfandel; 1½ cups beef stock, homemade or canned (see chart); 1½ cups beef stock, homemade or canned (see chart); Salt and pepper, to taste; 5 sprigs parsley, chopped, for garnish; ⅛ teaspoon freshly ground pepper; 20 pearl onions, peeled, root ends trimmed but left intact to hold the onions together; ½ pound smoked slab bacon, cut into ½-inch rectangles; ½ pound mushrooms, washed, dried, and halved or quartered, to match size of the onions; 3 tablespoons light vegetable oil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THERE ARE GOOD coq au vin recipes and many that are mediocre. This is one that you and your guests will remember. Taking the extra time to cook the bacon, mushrooms, and onion separately from the main dish keeps the flavors vibrant. It makes all the difference.

Coq au vin was originally designed to make a tough rooster (coq) tender enough to eat. The earliest versions came from the Loire Valley, where the French kings lived, and the wines used in the dish were Bourgueil and C

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method