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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

Reviews (9)

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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.
Rating: Unrated
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
Rating: Unrated
Great recipe for coq au vin! Would leave bacon, remove bouquet garni, definitely flame brandy before adding stock
Rating: Unrated
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.
Rating: Unrated
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
Rating: Unrated
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
Rating: Unrated
Very very good! Fewer steps than other recipes and just as tasty!
Rating: Unrated
made the dish today it is wonderful, however do you really need to remove the beacon? look for it and gave up.
Rating: Unrated
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