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Coq Au Vin Recipe
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Coq Au Vin Recipe

Coq Au Vin

Today is National Wine Day in the United States, so we’ve decided to show you a delicious Coq Au Vin recipe to celebrate! This recipe is a classic French stew featuring a delicious red wine and a French brandy, known as Cognac. The only tools you'll need for the job are The Pan, measuring cups/spoons, and something to stir with that won't scratch the nonstick layer of the pan.


Servings: 3


Total Time: 1 hour and 30 minutes. 20 minutes to prepare, 1 hour and 10 minutes to cook.


What you’ll need to make Coq Au Vin:

  • 2 tablespoons of olive oil
  • 4 ounces of pancetta, diced
  • 1 (3-4lb) chicken, cut in eighths
  • Freshly ground pepper
  • Kosher salt
  • ½ lb of carrots, cut diagonally in one inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon of chopped garlic
  • ¼ cup of Cognac
  • ½ bottle (375ml) of dry red wine
  • 1 cup of chicken stock
  • 10 fresh thyme sprigs
  • 2 tablespoons of unsalted butter at room temperature, divided
  • 1 ½ tablespoons of all-purpose flour
  • ½ lb of small whole onions
  • ½ lb of cremini mushrooms, stems removed, and sliced thickly

How to prepare the dish:

  1. Preheat your oven to 250 degrees Fahrenheit.
  2. Heat the oil in a large Dutch oven. Add bacon and cook over medium heat for approximately 10 minutes, or until it is lightly browned. Remove bacon to a plate. In the meantime, lay the chicken out on paper towels and pat dry. Sprinkle the chicken with salt and pepper on both sides. When you’ve gotten to the part of removing the bacon, brown the chicken pieces in batches in a single layer for around 5 minutes. Remove the chicken to the plate with the bacon.
  3. Add carrots, onions, 2 teaspoons of salt, and 1 teaspoon of pepper to The Pan and cook over medium heat for around 12 minutes, or until the onions are lightly browned, stirring occasionally. Add your garlic, and then cook for an additional minute. Then, add the Cognac brandy and put the bacon, chicken, and other juices collected from the plate into your pot. Now add the red wine, chicken stock, and thyme, then bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from the oven, and place on top of the stove. 
  4. Mash 1 tablespoon of butter along with the flour and stir into the stew. Then, add the onions. In The Pan, add the remaining tablespoon of butter, and cook the mushrooms over medium-low for about 8 minutes, or until browned. Add this to the stew. Bring the stew to a simmer and then cook for an additional 10 minutes.
  5. Season to taste, then serve the dish hot.




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