Coq Au Vin Recipe

Verified Recipe

Time: 100 minutes



  1. bacon
  2. chicken breasts
  3. chicken thighs
  4. chicken legs
  5. flour
  6. salt and pepper
  7. garlic
  8. white pearl onions
  9. small mushrooms
  10. carrots
  11. cognac
  12. burgundy wine
  13. chicken broth
  14. fresh thyme
  15. herbes de provence
  16. bay leaves
  17. fresh parsley


  1. in a large , heavy skillet or dutch oven , fry the bacon over medium heat until crisp
  2. transfer bacon to paper towels to drain
  3. coat chicken pieces in flour , salt and pepper
  4. brown chicken in hot bacon fat on both sides
  5. add garlic , onions , mushrooms and carrots', "saute' 2 minutes to soften", 'pour cognac into a small glass
  6. remove pan from heat , pour in cognac , put pan back on the flame', "flambe' by lighting a long match and holding it just above the pot and light the fumes", 'the brandy will catch fire and the flames will burn out within 1 minute
  7. when the flames die down , gradually stir in the wine and chicken broth
  8. when the wine is well blended , add the herbs
  9. cover and simmer for 1 hour
  10. remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit
  11. you may want to add 1 t of tomato paste or cornstarch to aid in the thickening process
  12. to serve , top with reserved crumbled bacon and the fresh parsley
  13. serve atop noodles or rice

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