Traditional Coq Au Vin
"This classic Coq au Vin is full of many great flavors! It's definitely a wonderful French recipe to serve for any special occasion or for the Holidays!
VIDEO https://www.youtube.com/watch?v=AOcIc5dUp34"
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 1 cup unbleached all-purpose flour
- 1⁄2 teaspoon garlic salt (to taste)
- 1⁄2 teaspoon herbes de provence
- 3 lbs chicken thighs (boneless, skinless)
- 4 tablespoons clarified butter, divided
- 1⁄2 teaspoon sea salt, ground
- 1⁄2 teaspoon black pepper
- 1⁄4 cup cognac
- 3⁄4 cup shallot, finely chopped
- 2 large garlic cloves, pressed
- 1 cup red wine
- 2 cups brown sauce (BASIC BROWN SAUCE)
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon dried chervil
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon celery seed
- 12 white pearl onions
- 12 white button mushrooms, washed
- 2 tablespoons dry red wine
- 1 tablespoon parsley, for garnish
directions
- In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
- In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
- Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
- Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
- When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
- Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
- Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
- Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
- When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.
Questions & Replies
-
Note at the top says 6 serves, concludes with 4 serves…? -
What is brown sauce?
Reviews
-
I loved that this recipe uses boneless skinless chicken thighs. I felt like they were super tender and the sauce tasted amazing. I highly recommend. -
I can’t believe that I actually did flaming cognac. It worked! The CoQ was just wonderful, and my husband agreed. Surprisingly quick.
RECIPE SUBMITTED BY
clubfoody
Canada
clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.
