COQ AU VIN

by Chef Scotty


RISE AND SHINE  KAUT 43  OKC

3.15.16

 

Honestly the first time I had ever heard of Coq Au Vin (chicken with wine) was as a kid watching an episode of Bewitched. Darin Stephens had once again invited a client over last minute for dinner and Samantha had to “whip up” a meal…. and she chose Coq Au Vin. 

 

The next time I had heard of coq au vin was a Sunday afternoon watching Julia Child on my local PBS channel, OETA. I was fascinated, I wanted to cook, and I was hooked for a life time. 

 

I typically knock this out in the fall and winter, just because the flavors match the season and it's a really good stick to your ribs kind of meal. It’s perfect any time you’re feeling cozy and wanting something flavorful and delicious at home. As spring enters and the nights are still cool, Coq Au Vin is definitely on the menu in my home.

 

It doesn’t have to be complicated, it doesn’t have to take hours, and definitely shouldn't be intimidating. My recipe is pretty easy and straight forward. Try it out and see for yourself…. and no witchcraft! 

 

 

Ingredients:  

 

Grapeseed oil

4 bone in, skin on, chicken thighs

2 bone in, skin on, chicken breasts cut in half (large stewing chucks)

In The Kitchen With Scotty “Cook’s Line” Seasoning 

1/2 pound bacon cut into 1/2” pieces

1/2 to 1pound of mushrooms (cremini and stemmed shiitake are my favorite). Morel mushrooms if you can find them!

1 medium yellow onion, diced 

2 shallots sliced

2 cloves garlic smashed and minced

1/2 pound carrots, large diced

1/2 bottle dry red wine… a french burgundy or California pinot works great for me

1/2 cup cognac  

1 cup chicken stock (salt free)

2 tablespoons softened butter, divided

1 1/2 tablespoons flour

fresh thyme (about 10 sprigs) 

bay leaf or two

 

Make: Preheat your oven to 300 degrees


  1. In a large dutch oven or oven proof braising pan, begin heating your grapeseed oil. Add the diced bacon and render down until browned. Remove from the pan with a slotted spoon and onto a paper towel to absorb the excess fat. set aside. 
  2. While all that is going out lay out your chicken pieces. Pat dry and liberally sprinkle all sides with Cook’s Line Seasoning . Lay each piece in a single layer and skin side down into the bacon pan. Brown both sides in batches in the bacon grease… do not crowd the pan. Remove the chicken to a plate after browning. 
  3. Add the carrots and onion to the pan, and begin browning. Add the garlic and cook in. Next (away from the fire) add the cognac and cook in. Place the chicken, vegetables, bacon, and any juices collected on the plate into the pan. Pour in the red wine, and add the thyme and bay leaf. Bring to a simmer about 10 minutes. Cover the pan and place into a 300 degree oven for 30 minutes. Bring out and set on top of the stove to finish cooking.
  4. Mash 1 tablespoon of butter and the flour together (classic beurre manié) to a dough like consistency. Add to the stew to thicken. In a separate sauté pan, add the remaining butter and begin to brown the mushrooms. Add all that to the stew and cook and additional 10 minutes until your stew has fully cooked. 
  5. Remove the time sprigs and bay leaf. Taste forseasoning. Serve on a platter with stew sauce and vegetables, or plate over noodles or potatoes individually. Enjoy! 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty