COQ AU VIN
Instructor: Richard Feroze
416.710.8126 | 778.990.7660
[email protected]

ingredients list [Servings: 2]

  • Chicken Legs Meat. Separated into Drums & Thighs.  Bone In, Skin On.
  • 1/2 Yellow Onion, Cut into Quarters
  • 1/4 Carrot, Peeled, Cut into Half
  • 1/4 Celery Root or 2 Green Celery Stalks, Cut into Halves
  • 5-6 Mushrooms (White or Cremini), Cut into Halves
  • 1/2 Garlic Bulb, Skin On
  • 1-1 1/2 Cup(s) Red Wine (Merlot or Cabernet Sauvignon Varietal is Preferred)
  • 2 Sprigs Parsley
  • 2 Sprigs Thyme
  • 3-4 Black Peppercorns
  • 2 Bay Leaves
  • 1/2 Cup Crushed Tomatoes
  • 1 Litre Chicken Stock (Homemade is Preferred :-)
  • 100-120 grams Bacon. Cut into Lardons (Thick Strips)
Step 1
Chicken braised in red wine.  This classic in the French cuisine repertoire starts with marinating chicken legs (thighs and drums) with onions, carrots, celery, red wine, parsley, thyme, black pepper, bay leaves.  24 hours in the fridge should do it!
Step 2
Separate chicken, vegetables, herbs & spices, and red wine liquid into their own containers.  Start with the red wine; place liquid in a pot and bring to a boil and remove immediately.  Then strain with cheese cloth (optional) and a fine mesh and keep aside.  As for the chicken, make sure to squeeze and pat dry.
Step 3
The all-in-one pot step.  Start with a pot, big enough to cover all your ingredients, add a little sunflower oil, turn on to medium heat.  Then, add your bacon and sear until crispy and golden brown and remove.  Season your meat with Salt and Pepper, and add to pot, skin side down to start and sear to golden brown colour. Turn meat over and repeat on other side and remove. Add vegetables and mushrooms and sauté to a golden brown colour.  Stir in tomato paste, then add your meat back to the pot. 
Step 4
Add red wine, chicken stock (enough to cover all your ingredients), bring to a boil, reduce to simmer immediately, then add herbs and spices and bacon.  Cook for 20 minutes or until chicken pierced with knife falls off easily.
Step 5 [optional]
If you want to get really fancy, remove your meat, strain liquid and place back in the same pot, and reduce by half.  Place meat, veggies, mushrooms & bacon back in the pot. Ready to serve!

COQ AU VIN
Served in its own juices,
with Vegetables & Bacon Lardons