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Coq au Vin

The wine in coq au vin mellows into a luxuriously rich, velvety sauce, punctuated by smoky bacon and earthy mushrooms, that envelopes each piece of tender chicken.

  • Servings: 6
Coq au Vin

Photography: Yunhee Kim

Source: Martha Stewart Living, October 2007

Ingredients

  • 4 chicken thighs
  • 4 chicken legs
  • 2 cups full-bodied red wine, such as Cabernet Sauvignon
  • Coarse salt and freshly ground pepper
  • 8 ounces slab bacon, cut into 1/2-inch dice
  • 3 tablespoons extra-virgin olive oil, if needed
  • 1 medium onion, finely chopped
  • 8 garlic cloves, thinly sliced
  • 10 white pearl onions, peeled
  • 1/2 pound small cremini mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons Cognac
  • 1 chicken liver, coarsely chopped
  • 2 bay leaves
  • 5 fresh thyme sprigs

Directions

  1. Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.

  2. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.

  3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)

  4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

  5. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

Reviews (10)

  • Mdm Hoovah 30 Jun, 2014

    Eh...I wanted to love it, but it just didn't fly at our house. Followed the recipe exactly and we ended up with purple-brown chicken in brown sauce. It just didn't look appetizing and was really pretty heavy, even after spooning out the fat as Martha directed on her TV show on PBS. Maybe we just aren't fans of French cuisine. Disappointed because it took a lot of time to prep and the result was just okay. Threw the leftovers out. Oh well, I still love you, Martha!

  • babyacorn 5 Aug, 2011

    Decent recipe, not the best version I have ever tasted. Simpler version for home cooks, I will try Julia Child's version next time. It recommended removing the chicken from the juices using a fat separator, this helped cut the fat a lot.

  • bittyro 6 Nov, 2008

    To zippybk - Try turkey bacon, Just be sure to check the ingredient listing on the package to be sure it's all turkey.

  • Zippybk 6 Nov, 2008

    What would you recommend I use instead of the bacon since I cook kosher?

  • Zippybk 6 Nov, 2008

    What would you recommend I use instead of the bacon since I cook kosher?

  • Zippybk 6 Nov, 2008

    What would you recommend I use instead of the bacon since I cook kosher?

  • MrsGoChay 28 May, 2008

    I've made this twice now and it's going to be a regular on our table. My husband LOVES it! The second time I "lightened"the recipe by cooking the bacon ahead of time and reserving only a tiny bit of bacon fat for cooking. We just found it too rich the 1st time. Also, I doubled the sauce ingredients the 2nd time and used all chicken thighs. It's FABULOUS!

  • Katie-Allsbrow-Ard 2 Jan, 2008

    I loved this dish. I served it with mashed potatoes, and it was great cold weather comfort food. It would be a great thing to make on the weekend and heat up on a week night as I thought the sauce was even better the second day.

  • shirty 27 Dec, 2007

    This is not just Chicken. It is wonderful! A real suprise.

  • briancrimmins 13 Nov, 2007

    I made this recipe recently when I came upon it in an issue of Martha Stewart Living. It was absolutely delicious and was a big hit at our house! The biggest thing to plan for is soaking the chicken overnight - otherwise, it's easy to prepare, and it spends most of the time cooking in the oven. It's scrumptuous!

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