Chicken with Red Wine (Coq Au Vin)

JWU College of Culinary Arts

Minimum internal temperature 175°F

12 servings

Serving Size
2 pieces

Recipe ID

US standard
Chicken leg quarters
5 pounds
2,267 grams
Bacon slab cut into ¼-inch (0.63-centimeter) pieces
¾ pound
340 grams
Butter clarified
2 ounces
60 milliliters
Vegetable Oil
As needed
As needed
Pearl onions fresh, peeled
30 each (1½ pounds)
30 each (679 grams)
Cremini mushrooms cut in half or quarters, depending on size
1 ½ pounds
679 grams
Salt Kosher
To taste
To taste
Black pepper ground
To taste
To taste
6 ounces
177 grams
2 ounces
57 grams
Tomato paste
2 tablespoons
2 tablespoons
Red burgundy wine
3 cups
711 milliliters
Chicken stock
2 cups
474 milliliters
Garlic cloves peeled, minced
5 each
5 each
Bouquet garni
1 each
1 each
Nutmeg ground
½ teaspoon
½ teaspoon
Beurre Manié (if needed)
1 to 2 ounces
30 to 60 milliliters
  1. Gather all the ingredients and equipment.
  2. Cook the bacon in the butter in a braising pan until browned but not totally crisp. Remove and reserve.
  3. Add the onions to the pan and sauté over medium-high heat until golden. Remove and add to the reserved bacon. Add the mushrooms to the hot pan and sauté until brown. Mix in with bacon and onions.
  4. In the same pan, heat vegetable oil and sear seasoned chicken pieces over medium high heat. Pour the Brandy over the chicken and flambé. Remove chicken pieces and set aside.
  5. Add the garlic and nutmeg. Then, singer the pan with 2 ounces of flour. Blend in the tomato paste. Slowly add the wine and the chicken stock until smooth, bring to a boil. Add the bouquet garni.
  6. When chicken is just tender, remove from sauce and keep warm. Skim off any excess fat and thicken liquid with 1 to 2 ounces (28 to 57 grams) of beurre manié if too thin. Add the reserved bacon, mushrooms and onions. Simmer 15 to 20 minutes more until onions are tender.
  7. Return chicken and simmer in sauce for 5 minutes to blend the flavors.
  8. Serve immediately or hold at 135°F (57°C) or higher.