Coq au Vin

Traditionally, Coq au Vin required a wine marinade and long, slow cooking to tenderize the bird. Today's tender chickens do not require long preparation, but the distinctive flavors of the original dish remain.


Makes 4 servings


4 slices thick-cut bacon, cut into1/2-inch pieces
1 pint pearl onions, blanched, stemmed and skins removed
1 cup sliced button mushrooms
1 tablespoon peanut oil
1 whole frying chicken (3 to 4 pounds), cut into serving pieces
3 tablespoons all-purpose flour
1/4 cup tomato paste
1 can (about 14 ounces) chicken broth
1 cup dry red wine
1 clove garlic, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon black pepper


  1. Preheat oven to 350°F. Cook bacon in Dutch oven over medium heat until brown and crispy. Remove bacon from Dutch oven with slotted spoon and drain on paper towels.
  2. Add onions to bacon drippings; cook 7 minutes or until golden, stirring occasionally. Reduce heat to low. Cook, covered, 5 minutes. Remove onions to bowl and set aside.
  3. Heat bacon drippings over medium-high heat. Add mushrooms. Cook and stir 3 to 4 minutes or until tender. Add mushrooms to onions.
  4. Add peanut oil to bacon drippings. Add chicken; cook 5 minutes per side or until browned. Remove chicken from Dutch oven; set aside.
  5. Remove all but 2 tablespoons drippings from Dutch oven. Add flour; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Add chicken broth, wine, garlic, thyme, salt and pepper; bring to a boil.
  6. Add chicken, onions, mushrooms and bacon. Cover; bake 45 minutes to 1 hour or until chicken is tender.

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