Coq Au Vin – Chicken In Red Wine

A traditional French dish, with chicken pieces cooked in red wine. Mushrooms and pearl onions are added along with garlic and thyme to make a hearty, and very tasty, meal.

Chapters/Time Code:
0:00 Introduction
1:04 Ingredients-1
2:41 Marinade the chicken
5:22 Ingredients-2
8:29 Reduce the marinade
8:59 Fry the bacon
11:10 Brown the chicken
15:12 Brown the mushrooms
16:08 Preheat the oven
16:22 Brown the onions
17:25 Create the sauce
22:44 Add everything into the sauce
24:17 Cover and cook in oven
25:59 Taste Test

Recipe: https://geoffsbakingblog.com/2024/05/coq-au-vin-chicken-in-red-wine

All the recipes on my blog: https://geoffsbakingblog.com

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[Music]
well hello everybody and welcome to
Jeff’s baking blog today I’m going to
make or actually over two days I’m going
to make a COO van which is a French dish
uh Chicken in wine or red wine
specifically a very very popular in
France it’s
popular in fact it’s popular all over
the world really um and it’s not a
difficult dish but as I say my version
or the version I’m going to do takes
time because I’m going to Mar marinate
the chicken overnight just to get uh the
wine flavor into the
chicken that should help to make it a
very very tasty dish so I’ll go on to
the ingredients uh to start with just
for
marinating the chicken and for this I
have
um one uh
1350 G which is just about 3 lb of
chicken thighs with the skin on and the
bones in um you you can use any part of
the chicken you can use a combination of
thighs legs drumsticks breast whatever
you want but I like chicken thigh meat
so that’s what I’m going to use for
mine and that actually works out uh for
these cornfed chicken thighs at five of
them I also have 750
Mill uh which is 3 cups plus 2 tbspoon
of red
wine and then uh for the aromatic so to
speak to give uh some extra flavor into
to the marinade I have one small to
medium onion which I have chopped into
about eight pieces I have one
carrot one stick of celery both of those
also chopped I have two bay
leaves four sprigs of thyme and I will
use another four sprigs of thyme uh
later on in the recipe and I have four
cloves of garlic which I have peeled and
just gently crushed with a knife so
that’s opened them up a little bit and
that’s all the ingredients I need for
the marinade and so what I’m going to do
is I’m going to put
everything
into a largish bowl
so I put the first five pieces of
chicken in and then I put
in all
the vegetables and
herbs and the other five pieces of
chicken can go in
and then I’m going
to pour the wine in as well
and I’m just going
to move things around a little bit to
try to
get
everything
submerged if I can but it doesn’t matter
if I can’t because um during the course
of marinating it I can actually take it
out of the fridge and turn it over a
little
bit so with that in there like that I’m
going to cover
that and I’m simply going to put that
into the fridge and leave it until
tomorrow morning um I will take it out
and move things around a little bit and
then put them back again uh and then
I’ll come back tomorrow morning and the
first thing I’ll do then is to go
through the remaining ingredients for
the
dish so it’s now the next day and my
chicken has been marinating uh in the
red wine and the vegetables overnight so
I now go on to the ingredients uh for
the remainder of the dish so I have here
uh 200 g which is 7 oz of bacon lardons
you can use Panetta you can use streaky
bacon um if you don’t have if you can’t
get lons you can just get streaky bacon
and cut that into slivers and you can
use
that um I have
uh 300 G 10 1/2 oz of mushrooms which I
have chopped into reasonably sized
pieces some smaller ones I’ve left
and you can use button mushrooms I’m
using Chestnut mushrooms whatever you
want basically I have uh about five
cloves of garlic one of my cloves was
small so I used two small ones but five
cloves of garlic which I have peeled and
then just uh crushed
slightly I have 45 mlit 3 tablespoons of
olive oil I have about 28 G 3 tbspoon of
plain flour which will be used as a
thickener I have
24 um pearl onions mine were frozen and
I’ve let those th out and I’ve patted
them dry um you can use more if you want
to you can use fewer if you want to I
have uh 10 mL 2 tpoon of tomato
purey 56 G 1/4 of a cup of unsalted
butter you could use salted but I’m
using unsalted I have have four sprigs
of fresh thyme and I have four uh 500 mL
which is uh two cups plus four teaspoons
of chicken
stock I’m also going to use some salt
and pepper um for seasoning the chicken
so that’s all the other ingredients and
I just set those to one side for a
moment and show you the chicken
and what I’ve done is I’ve taken the
chicken out of the
marinade and I put it on some paper
towel and I’ve patted it dry and what
I’m going to do um is I’m going to
season each side of the
chicken with some salt and some black
pepper and then I’ll leave that as we
work on the other
things so I’ll turn those over and
season the other side as
well so that’s the chicken and I’ll set
that to one side for a
moment and show you the
marinade I’ve simply put that into
a large pan and I’m going to bring that
to a boil and I’m going to boil it until
uh the liquid reduces by about
50% and when that once that’s happened
I’m going to strain off all the the
vegetables and the garlic and such like
and leave myself just with uh the the
the red wine and the juices which came
out of the meat and so
uh the next thing to do is to fry off
the bacon
um to cook that through and it will
release uh the fat from the bacon and I
can use that then to fry off uh the
chicken as
well so as I bring I have my um marinade
uh on the heat now and I’m simply going
to brush a little bit of my olive
oil over the base of My Pan and then I’m
going
to heat that and put the bacon in so I
put the bacon in um it doesn’t matter if
it’s not hot it will soon come to
temperature
and that’s heating up now so I’m just
going to cook that
um and get the the fat
released and you can cook the bacon um
as much as you want basically I don’t
like it very
crisp um so I don’t cook mine as much as
some people may
and that bacon is now cooked as much as
I want it to cook and it will cook more
um later on as we combine everything
into our
pan and so with the bacon cook so I’m
now going to Brown the
chicken and set that aside as well
so I’ve Brown my chicken in two batches
and I’m going
to just set those aside with the bacon
for the time
being and then I’m going to um
take out most of the
fat that’s in the
pan and what I’m actually going to
do is I’m going to deglaze that pan
uh just a little bit with some of the
marinade
liquid cuz there’s quite a bit of
flavor there and as I deglaze it
I’m going to pour that liquid back into
the marinade to get those
flavors and that’s uh good enough so I’m
going to pour that
liquid back into
the marinade which is also reduced now
so I have reduced my
stock um by about
half uh so I have reduced my uh marinade
liquid by about half and I’ve got that
set to one side for the time being I’ve
strained off the vegetables which you
can now discard but I will actually
probably um keep mine and and eat those
or or mash them up and put them into a
soup
so the next thing I’m going to do is to
fry off my mushrooms and my
onions and I start off by um putting
some uh butter into
the
pan with some of the oil
and if you need more butter and oil as
you work you can use more it doesn’t
matter um the amounts I’ve given uh uh
roughly what you would need but you can
use
more so I’m going to cook down my
mushrooms until they release their
juices and then the juice get absorbed
again and then I’m going to set those to
one
side and I’ve cooked those quite nicely
so I’m going
to take those out of the pan
and then I’m going
to uh Brown my onions as well and I
should say I have my oven preheating to
180° C that’s uh 350 uh
Fahrenheit and uh that will be uh ready
then to
take the pan
I’m just going to cook these until they
start to
[Music]
Brown and again that’s
uh done quite nicely I’ve just taken on
a little bit of color and that’s good
enough so I’m going to take those
out and then I’m going to add in the
remainder of my
oil and I’m going to add
in the butter
for the remainder of the
butter and I’m going to put my garlic in
and I’m just going to cook that for a
minute or
so for
and then I’m going to add
in my tomato
paste and stir that around
and then my flour can go in and I’m
going to stir that into a r basically
and after that I’m going to add
in most of my
stock but I’ll do it a little bit at a
time
for
so all the stuck is
in and I’m just going
to stir that so
that it all gets
combined into the row
and then I’m going to
put my marinade
in and SE that through
and I’ll drop
in my
th and then I’m going to put
in the
chicken and everything else basically
so that’s the
chicken I’m going to put the bacon in as
well and the juices that drained out of
the
chicken then the
onions and the
mushrooms and that’s everything in
I’m just going to bring that up to a
simmer and then I’m going to cover it
and put it into the
oven so that’s just beginning to simmer
so I’m going to cover
that and I’m going to put it into the
oven and I’m going to cook it for uh
about 30
minutes 30 to 40 minutes I want to test
the internal temperature of the meat to
make sure that it’s cooked through and
then I will uh sort of take the lid off
uh the casserole and I will cook it for
a further 10 minutes or so uh for some
of those uh some of the liquid to
evaporate now you could actually take it
out of the oven and remove the chicken
um and then cook the the um
the sauce down if you wanted to um but
I’m going to try to do it in the oven so
I’ll come back once I have cook this for
40 minutes and then reduce the sauce a
little bit and I’ll show you what it
looks like so I cooked my Coco van in
the oven for 40 minutes I tested the
temperature with a uh with my
thermometer and it tested up at about
90° C which is uh means that the meat is
full fully cooked through uh so I took
it out of the oven in fact and I put it
on the top of the stove um and uh sort
of continue to cook it down just a
little bit until the the sauce reduced
somewhat and so this is what it looks
like now um and it’s ready to serve so
what I’m going to do is I’m going to
serve some up um for my dinner and then
I will come back and show you what that
looks like and I’ll have a taste of it
so
um I’ve taken most of it around to my
niece and her husband for their dinner
but I’ve got some for myself and I’ve
served it with rather a lot of uh Jersey
Royal new potatoes which are simply the
best new potatoes you can ever get
they’re only available for a few weeks
each year um but very very good so and I
sprinkled a little bit of parsley over
the top of mine and I have a taste of
the chicken
with some
mushroom very good
indeed so tasty the chicken is lovely
and juicy the sauce is wonderful
wonderfully rich with the wine and the
stock I did spoon off some of uh the
excess uh oil as I was reducing the
sauce um but this is very very good so
it’s not a difficult recipe but it takes
a little bit of time and a little bit of
organization but if you have everything
prepared in advance it’s uh quite easy
and you can do the whole thing on the
stove top if you want to you don’t need
to put it into the oven you can simply
get to the point where I put it in the
oven and leave it on the stove top and
cook it on the stove top until the meat
is cooked and the sauce is reduced so
that’s going to be it for this recipe I
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