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Coq au Vin

A classic French dish taught to me by my French mother, but with a few of my own learnings added on - which is how recipes should evolve in a family. This is comfort food defined.  Fragrant browned chicken pieces steeped in a red wine sauce, fortified with browned pearl onions and mushrooms, enhanced with pancetta.


Need I say more?



3 lb chicken pieces (8-10) - I used a whole roaster, cut up

3 cups red wine

2 Tbsp herbs de Provence (or Italian herbs)


4 oz Pancetta (or lardons or bacon)

1 large yellow onion, finely sliced.

3 cloves garlic, minced


1 4-oz can tomato sauce


1 Tbsp butter plus 1 Tbsp olive oil

1 16-oz bag frozen pears onions

8 oz fresh mushrooms, quartered


Immerse the chicken in the red wine in a large container (or zip top bag),  Season with the herbs.  

Marinate covered overnight in the refrigerator.


The next day, drain the chicken, reserving the red wine.  Pat the chicken dry with a paper towel.

Heat 2 tablespoons olive oil in a deep pot or Dutch oven.  Add the pancetta and brown for 2-3 minutes.  Remove the pancetta with a slotted spoon to a plate.  Now brown the chicken pieces in the Dutch oven well on both sides, working in 2-3 batches.  Give the chicken pieces enough air so they brown well, and do not boil instead. 

Set chicken aside on a plate as they are browned.


Add the onions to the Dutch oven into the remaining fat from browning. Brown the onions for 10-15 minutes until nicely golden and caramelized.  

Add the garlic and continue cooking another 2-3 minutes.


Return the marinade to the Dutch oven and nestle the chicken in the sauce.  Add the pancetta. Add a dash water if necessary, just to barely cover the chicken.  Add the tomato sauce and stir.  

Cover and bring to a gentle boil.  Reduce heat to a gentle simmer, stir and cover pot.  Cook for about an hour. Season to taste with salt and pepper.


Meanwhile, brown the pearl onions in the butter and olive oil over medium-low heat.  Add a pinch of sugar and cook for about 15-20 minutes stirring often to brown nicely. 

Add the mushrooms and allow them to brown.  

Add a dash more butter and/or oil as necessary. When browned, add veggies to chicken and stir.  

Finish cooking the chicken covered for the remainder of the hour.  Uncover and continue cooking about another 20 minutes.


Serve coq au vin with rice, if desired. Serves 6.


Cook's Note: As much as I can, I prepare this the day before I want to serve.  Placing the dish to rest in the refrigerator for 24 hours allows the flavors to meld.  Gently (I mean very gently) reheat dish right before serving - the only risk is that you overcook the chicken and it shreds.

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