Coq Au Vin


  • 1 whole chicken, cut into 8 pieces, skin on
  • 2 carrots, peeled, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 onion, peeled, roughly chopped
  • 3 cloves garlic, peeled
  • 2 bay leaves, fresh
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1 bottle Pinot Noir
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 pieces bacon, cut into ½ inch pieces
  • 1 cup flour
  • ½ pound button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons tomato paste
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 1 cup pearl onions, peeled
  • 1 tablespoon brown sugar
  • ½ cup water
  • ½ teaspoon salt
  • ¼ tea
  • spoon pepper
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon chives, chopped


  1. Place the chicken, carrots, celery, onion and garlic in a large bowl.
  2. Tie the bay leaves, thyme, and parsley together with twine and add to bowl.  Pour wine over chicken and vegetables so that they are completely covered, and refrigerate for 24 hours.
  3. Place the bacon in a large casserole dish and cook over medium high heat until crisp.  Remove the bacon to a paper towel to drain, and reserve.
  4. Add the mushrooms to the pan, and cook for 3-5 minutes, or until just slightly tender.  Remove from fat and set aside.
  5. Remove the chicken pieces from the wine and pat dry.  Dredge lightly in flour and place in pan with bacon fat, skin side down, until well-browned.  Remove from fat and set aside.
  6. Strain the vegetables from the wine, reserving the liquid.  Sear in the bacon fat for 5 minutes minutes.  Add the tomato paste.
  7. Add the chicken back to the pot and pour the marinating liquid over the chicken and vegetables.  Add the chicken stock, making sure that all meat and vegetables are completely submerged in liquid.
  8. Bring to a simmer and cook 45 minutes to an hour.
  9. Remove the chicken from the pan, and set aside.  Strain out the vegetables from the liquid, and set aside.  Return the cooking liquid to the pan and reduce by half, 5-10 minutes.
  10. Meanwhile, place the butter, pearl onions, brown sugar, ½ cup water, salt and pepper in a 10” skillet and bring to a simmer.
  11. Cover and simmer 10 minutes, or until tender.
  12. In a small bowl, whisk together the cornstarch and ¼ cup water.  When the sauce has finished reducing, whisk in the cornstarch mixture 1 tablespoon at a time until the sauce is thick enough to coat the back of a spoon.
  13. Place the chicken, vegetables, mushrooms, bacon, and pearl onions back in the sauce and serve.
  14. Top with chopped chives.