WEEKDAYS 1e|12c|p

Coq au Vin

Mario Batali
Servings: 6
2+ hr
Part 1 of 2

Learn to make this classic French dish at home!

  • Ingredients
  • step-by-step directions
Coq au Vin
  • 6 ounces Pancetta (1/2" dice)
  • 4 pound Chicken (cut into 8 pieces; wings and back reserved for stock)
  • Salt
  • Freshly Cracked Black Pepper
  • Flour (for dusting)
  • Extra-Virgin Olive Oil
  • 2 Carrots (small dice)
  • 2 Celery Ribs (small dice)
  • 5 Cipollini Onions (trimmed)
  • 3 Garlic Cloves (thinly sliced)
  • 1 cup Cremini or Button Mushrooms (halved)
  • 3 tablespoons Tomato Paste
  • 1 cup Chicken Stock
  • 4 cups Red Wine (reduced to 3 cups; preferably Cabernet or Merlot)
  • 6 Fresh Thyme Sprigs
  • 6 Fresh Parsley Sprigs
  • Season Chicken on all sides with Salt and Pepper. Sprinkle flour over Chicken to coat slightly.
  • Heat a large Dutch oven with a few tablespoons of Olive Oil over medium. Add Pancetta and cook until browned on all sides, remove from pan.
  • Brown the Chicken in batches, starting skin side down, until golden on all sides. Remove to a plate.
  • Add the Carrots, Celery, Onion, Garlic and Mushrooms and sauté until softened slightly, about 5 minutes, seasoning with Salt and Pepper.
  • Add the Tomato Paste and cook until dark rust in color. Sprinkle in about 1-2 tablespoons of Flour just to coat vegetables.
  • Pour in the Chicken Stock and reduced Wine. Tie the herbs into a bundle and add to pot along with the browned Chicken and Pancetta. Bring to a boil and reduce to a simmer. Cover and cook for 2 hours.
  • Serve warm over Mashed Potatoes or Buttered Noodles.
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