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

Tasting notes: Coq au vin, mashed potatoes and a great bottle of Pinot noir is all you need for this delicious dinner. 

Serena's tips: 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.


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