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Coq au Vin

Prepare this classic French chicken recipe from chef Eric Ripert's Le Bernadin restaurant for a delicious homestyle meal sure to impress any dinner guest.

  • yield: Serves 8

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Ingredients

  • 2 whole (3-pound) chickens
  • 2 tablespoons all-purpose flour, plus more for dusting
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup canola oil
  • 1 slice smoked bacon (optional), cut into 1-inch pieces
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrot
  • 1 cup finely chopped onion
  • 4 cloves garlic, sliced
  • 6 ounces white button mushrooms, trimmed and chopped
  • 2 (750 mL) bottles red wine
  • 2 tablespoons tomato paste
  • 1 cup brandy
  • 2 sprigs fresh thyme
  • 2 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • Fresh Egg Noodles

Directions

  1. Step 1

    Remove giblets and neck from chicken and set aside. Rinse both chickens under cold water. Place one whole chicken, breast side down, on a cutting board. Using poultry scissors, cut along each side of the back bone, making sure to remove ribcage. Spread chicken open and cut through the center of the breast bone to separate chicken into two halves. Place each half skin side up; remove wings at the joint where they are attached to the breast. Separate leg and thigh from breast, cut to separate. Repeat process with second chicken. Transfer breasts and legs to refrigerator.

  2. Step 2

    Place backs, wings, and necks (if included) in a large saucepan; add 8 cups water. Bring to a boil over high heat; immediately reduce heat to a low simmer. Simmer for 2 hours, skimming impurities from the top as stock cooks. Strain stock through a fine mesh sieve into a large container; discard solids. Stock can be made up to 1 day ahead and kept refrigerated until ready to use.

  3. Step 3

    Remove chicken pieces from refrigerator and season with salt and pepper. Dust chicken lightly with flour. Heat canola oil in a large heavy-bottomed pot over medium heat. Working in batches, add chicken and cook, turning, until golden brown and crisp on all sides. Remove chicken from pot and set aside.

  4. Step 4

    Drain all but 1 tablespoon oil from pot. Add bacon, if using, and cook until fat is rendered and bacon is crisp. Add celery, carrot, onion, garlic, and mushrooms; cook stirring, until lightly caramelized, 5 to 7 minutes.

  5. Step 5

    Meanwhile, add wine to a medium saucepan. Bring to a boil over medium-high heat; let boil for 4 minutes.

  6. Step 6

    Add 2 tablespoons flour and tomato paste to pot with vegetable mixture. Add brandy to deglaze and return chicken to pot along with heated wine, 2 cups of the chicken stock (reserve any remaining chicken stock for another use), thyme, parsley, bay leaf. Bring liquid to a boil and immediately reduce heat to low; simmer until chicken is tender and begins to fall of the bone, about 2 hours.

  7. Step 7

    Carefully remove chicken from liquid and set aside; remove bacon and discard. Bring liquid to a boil; immediately reduce to a simmer. Let simmer until liquid is thickened and reduced by half. Return chicken to pot; season with salt and pepper. Serve with egg noodles.

Source
The Martha Stewart Show, February 2010

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Reviews (9)

  • 2 Sep, 2013

    Really outstanding recipe. You can quibble over this minute detail or that, but the outcome will be excellent. One of the keys for me is really browning the protein well, it adds to the color and caramelization of flavor.

  • 20 Sep, 2010

    Questions: Is one slice smoked bacon something special or is it just one slice of what's in the fridge? No covering the pot in step 6? On the show, it looked like they reduced the wine (step 5) a lot more that 4 mins; really only 4 mins? It seems skimpy on veggies; would it hurt to add more? (And No Pearl Onion? Mon Dieu!!) I saw a technique on flaming the brandy to avoid melting the microwave (Eric mentioned this): remove the pot to a table, add the brandy, light it (keeping the lid nearby to p

  • 8 Sep, 2010

    Great recipe for coq au vin! Would leave bacon, remove bouquet garni, definitely flame brandy before adding stock

  • 2 Mar, 2010

    I don't think you remove the bacon...but, the bouquet garni or 'herb bundle' should be removed...that might be an error in step 7.

  • 23 Feb, 2010

    if you skip step 7 the sauce is too thin and tastes "raw" - after step 7 it will taste rich and wonderful - makes a huge difference

  • 23 Feb, 2010

    I agree, I left the bacon in - another thought on that would be to remove it right away when it's crispy and save it - then serve it on top at the end. time consuming but not complicated - 6 hours and lots of dirty dishes later we had a wonderful dish! I first thought I'd skip step 7 but realized quickly it's a very important step to "finish" the sauce - otherwise it's too thin

  • 20 Feb, 2010

    Very very good! Fewer steps than other recipes and just as tasty!

  • 17 Feb, 2010

    made the dish today it is wonderful, however do you really need to remove the beacon? look for it and gave up.

  • 16 Feb, 2010

    I saw the program early this morning and I started cooking it. I think it is the best of all the Coqs au Vin I have ever tried.
    Buen Provecho from M?ɬ