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Coq au Vin by Mario Batali

542 Coq au vin
Learn to make this classic French dish at home!
skill level
Easy
time
Over 120min
servings
6
cost
$$
Contributed by :
Coq au Vin Recipe: Learn to make this classic French dish at home!
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 pound Chicken
    Salt
    Freshly Cracked Black Pepper
    Flour
    Season Chicken on all sides with Salt and Pepper. Sprinkle flour over Chicken to coat slightly.
  • 2
    Extra-Virgin Olive Oil
    6 ounces Pancetta (1/2" dice)
    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.
  • 3
    Chicken
    Brown the Chicken in batches, starting skin side down, until golden on all sides. Remove to a plate.
  • 4
    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)
    Salt
    Freshly Cracked Black Pepper
    Add the Carrots, Celery, Onion, Garlic and Mushrooms and sauté until softened slightly, about 5 minutes, seasoning with Salt and Pepper.
  • 5
    3 tablespoons Tomato Paste
    Flour
    Add the Tomato Paste and cook until dark rust in color. Sprinkle in about 1-2 tablespoons of Flour just to coat vegetables.
  • 6
    1 cup Chicken Stock
    Reduced Wine
    6 Fresh Thyme Sprigs
    6 Fresh Parsley Sprigs
    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.
  • 7
    Serve warm over Mashed Potatoes or Buttered Noodles.

    Helpful Tips:
    1. Mirepoix - a combination of onion, carrot, and celery
    2. This braising liquid can be used with any meat.
    3. You could us any mushroom. If you used dried mushroom, soak them in water so they rehydrate.
    4. Reduce the wine by 50%.
    5. Serve the same wine you cook with for a delicious pairing!
    6. To brighten the flavor of the dish, the perfect addition is acidity, like squeezing a lemon.
    7. This both freezes and refrigerates well, and can be reheated in the microwave. The sauce is also delicious on pasta!
 
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