History: The literal translation of “coq” is rooster so when the old boy had outlived his usefulness on the farm he was destined for the pot. But those old birds were tough and sinewy, and they needed to be cooked longer to make them moderately tender. The modern version not only is easier, but uses chicken versus the rooster – more like Poulet au Vin or Chicken in Wine.
Modern Version: Inspired by but modified from Ina Garten. Most of us don’t want to mess with a rooster and the Moody’s butchers are happy to cut up your “young, tasty and tender” chicken and save you a ton of time. If you haven’t tried Coq au Vin, I heartily recommend it. It’s a great winter “comfort food”.
🍷 Wine pairing: A good Red Blend will pair nicely with this comfort food meal.
- 1 - 3 to 4 pound Moody’s whole chicken cut into 8 or 10 pieces 10 with breasts halved
- 4 oz Moody’s platter bacon about 4 strips diced
- Kosher salt and freshly ground black pepper
- 1 yellow onion sliced
- 3 to 4 carrots cut in half lengthwise and then quartered.
- 1 t minced fresh garlic
- ¼ C Cognac or good brandy
- ½ bottle good dry red wine
- 1 C chicken broth
- 8 to 10 sprigs of fresh thyme
- 2 T butter at room temperature*
- 2 T fine flour*
- ½ lb frozen pearl onions
- ½ lb cremini mushrooms thickly sliced** same as Baby Bellas
- Parsley chopped for garnish
Preheat the oven to 350°F.
Lay out the chicken pieces, pat dry with paper towel (cut off the wing tips if they haven’t already been removed) and liberally season the chicken with salt and pepper.
Cook the diced bacon in a medium to large Dutch oven over medium-high heat until lightly browned – about 8 to 10 minutes. When done remove bacon with a slotted spoon to a plate.
When the bacon has been removed, brown the chicken pieces in a single layer (this may require doing it in batches). When done, set aside with the bacon.
Add the onions, carrots, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight- fitting lid and place in the oven for 45 to 50 minutes.
Meanwhile, in a medium sauté pan, add the remaining 1T of butter and cook the mushrooms over medium heat until browned, about 5 to 10 minutes. Set aside.
Make a roux by mashing 2 T of butter and 2 T of flour together.
When the chicken is done, remove from the oven and place on the stove. Add the roux to the pot and stir in to thicken.
Add the frozen onions and the sautéed mushrooms.
Bring the Coq au Vin to a simmer and cook for another 10 minutes (oven or stovetop).
Season to taste and serve (over noodles or with mashed potatoes).
*Roux: an equal mix of flour and butter mashed together.
**Tip: We always make sautéed mushrooms in batches and freeze them in 8 oz containers for easy use.