Coq au Vin

Coq au Vin
Recipe Date:
August 26, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 5 lbs skinless chicken breasts and thighs
  • 1 to 2 cups unbleached flour
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup Cognac or brandy, plus 3 to 4 tablespoons
  • 2 tbsps chopped fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 tbsps minced parsley, plus additional for garnish
  • 2 tbsps tomato paste
  • 1 lb small white mushrooms, cleaned, and stems removed
  • 24 pearl onions, peeled
  • 1 bottle (750 milliliters) good quality dry red wine
  • 1 or 2 tablespoons Madeira or Marsala

Pairing Notes: Coq au vin, mashed potatoes and a great bottle of Pinto noir is all you need for this delicious dinner.

Chef's Tip: If we have pancetta and garlic on hand, we add that to the pot after Step 2 and cook it before putting the chicken back in.

Recipe Link

Recipe courtesy of Martha Rose Schulman and the New York Times. Photo courtesy of Francesco Tonelli for The New York Times.