Coq Au Vin with Red Wine & Pearl Onions
Chicken thighs and drumsticks simmered in a red wine and brandy-infused sauce with caramelized pearl onions, carrots, garlic, and fresh herbs.
Servings Prep Time
4people 15minutes
Cook Time
1hour and 40 minutes
Servings Prep Time
4people 15minutes
Cook Time
1hour and 40 minutes
Ingredients
Instructions
  1. In a large, thick-bottomed pan, cook the bacon until crispy. Remove the bacon from the pan and set aside. Once cooled, crumble the bacon.
  2. Remove all but 2 tablespoons of bacon fat from the pan. In batches, sear the chicken thighs and drumsticks over medium heat until the skin becomes golden-brown and crispy, about 5-7 minutes each side. Remove the chicken from the pan and set aside.
  3. Again, remove all but a thin coating of fat from the pan. Add your frozen pearl onions and carrots to the pan. Saute the frozen onions and carrots for about 10 minutes. Add the mushrooms and garlic, and saute for an additional 10 minutes until the garlic is fragrant and the mushrooms are cooked.
  4. Deglaze the pan with the brandy, scraping up any brown bits at the bottom. Add the red wine and beef stock, mixing the sauce to combine.
  5. Return the bacon to the pan. Nestle the seared chicken thighs and drumsticks into the sauce. Cover. Let simmer for 45 minutes over low heat.
  6. (Optional Step) If you prefer a thickened sauce, mix together the cornstarch and water in a small prep bowl until smooth. Remove the chicken thighs and drumsticks from the pan, and set aside. Increase the heat of the pan to medium, and slowly add the cornstarch mixture, whisking quickly. Lower the heat and let simmer for 1-2 minutes. Return the chicken to the pan, and serve. Enjoy!
Recipe Notes

Our wine choice to pair with the coq au vin is a bold, juicy cabernet sauvignon. Try the Black Stallion 2011 – a rich, full-bodied cabernet with great depth. Cheers!

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 Coq Au Vin with Red Wine & Pearl Onions
Chicken thighs and drumsticks simmered in a red wine and brandy-infused sauce with caramelized pearl onions, carrots, garlic, and fresh herbs.
Coq Au Vin
Prep Time 15 minutes
Cook Time 1 hour and 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 1 hour and 40 minutes
Servings
people
Ingredients
Coq Au Vin
Instructions
  1. In a large, thick-bottomed pan, cook the bacon until crispy. Remove the bacon from the pan and set aside. Once cooled, crumble the bacon.
  2. Remove all but 2 tablespoons of bacon fat from the pan. In batches, sear the chicken thighs and drumsticks over medium heat until the skin becomes golden-brown and crispy, about 5-7 minutes each side. Remove the chicken from the pan and set aside.
  3. Again, remove all but a thin coating of fat from the pan. Add your frozen pearl onions and carrots to the pan. Saute the frozen onions and carrots for about 10 minutes. Add the mushrooms and garlic, and saute for an additional 10 minutes until the garlic is fragrant and the mushrooms are cooked.
  4. Deglaze the pan with the brandy, scraping up any brown bits at the bottom. Add the red wine and beef stock, mixing the sauce to combine.
  5. Return the bacon to the pan. Nestle the seared chicken thighs and drumsticks into the sauce. Cover. Let simmer for 45 minutes over low heat.
  6. (Optional Step) If you prefer a thickened sauce, mix together the cornstarch and water in a small prep bowl until smooth. Remove the chicken thighs and drumsticks from the pan, and set aside. Increase the heat of the pan to medium, and slowly add the cornstarch mixture, whisking quickly. Lower the heat and let simmer for 1-2 minutes. Return the chicken to the pan, and serve. Enjoy!
Recipe Notes

Our wine choice to pair with the coq au vin is a bold, juicy cabernet sauvignon. Try the Black Stallion 2011 - a rich, full-bodied cabernet with great depth. Cheers!

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