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Coq au Vin

Coq au Vin Recipe

  • ¼ pound slab bacon, rind removed, cut into ½ inch dice
  • One 4 ½ to 5 pound chicken, cut into 8 pieces, wing tips, back, neck and giblets reserved
  • Coarse salt and freshly ground black pepper
  • All-purpose flour for dredging (about ½ cup)
  • 3 tablespoons unsalted butter
  • 1 large yellow onion (about 8 ounces), chopped into ½ inch pieces
  • 1 carrot, chopped into ½ inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons cognac or other good brandy
  • One 750-ml bottle dry, fruity red wine
  • 2 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup chicken stock, homemade or store-bought
  • 10 ounces pearl onions (about 24 ¾ inch onions, frozen pearl onions, not thawed, may be substituted)
  • 2 ½ tablespoons unsalted butter
  • ¾ pound cremini mushrooms, quartered
  • coarse salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 794kcal (40%)
Total Fat 49g (75%)
Saturated Fat 17g (87%)
Cholesterol 192mg (64%)
Total Carbohydrate 19g
Dietary Fiber 2g
Sugars 7g
Protein 45g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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