How to Make Coq Au Vin | Kanoe Cooks | Dinner Recipe

This dish is so cozy, rich in flavor, and makes you feel as though you’ve traveled to a little cottage in the French countryside.

COQ AU VIN (chicken 🐓 with wine 🍷)

📝 Recipe

Ingredients
• 3 lbs chicken legs & thighs
• 2½ tsp kosher salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 3 cups red wine (Burgundy if you want to be fancy)
• 1 bay leaf
• 1 tsp fresh thyme (or ½ tsp dried)
• 4 oz pancetta or bacon, diced
• 3 tbsp olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp tomato paste
• 1 tbsp flour
• 2 tbsp brandy (optional, but fun)
• 8 oz pearl onions (about 12–15), peeled
• Pinch of sugar
• 3 tbsp unsalted butter
• ¼ cup chopped parsley

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Instructions
1️⃣ Season chicken with salt & pepper. Marinate in wine, bay leaf, and thyme at least 2 hours (overnight is even better).
2️⃣ In a big pot, cook pancetta until crispy. Remove and set aside.
3️⃣ Brown the chicken in the pancetta fat (work in batches if needed). Set aside.
4️⃣ In the same pot, cook onion, carrot, and mushrooms with a pinch of salt until softened and lightly browned. Add garlic & tomato paste, cook for a minute. Stir in flour, cook another minute.
5️⃣ Pour in brandy (carefully — or skip it!), cook down. Add the wine marinade, bring to a boil, and simmer until reduced by half (about 12 min).
6️⃣ Add chicken, juices, and half the pancetta back in. Cover and simmer on low for 1 hour, turning chicken halfway. Uncover and cook 15 min more to thicken.
7️⃣ Meanwhile, cook pearl onions and extra mushrooms in butter with a pinch of salt and sugar until golden and tender.
8️⃣ Add them into the pot, finish with parsley and the rest of the pancetta.