Thursday, August 28, 2014

Coq Au Vin – Rock Out with Your Coq Out

Some recipes just shouldn’t be translated to English. It’s not that telling your guests they’re having “Cock with Wine,” sounds so bad, it’s just that after dinner I want them tweeting about how great the dish tasted, not how funny/inappropriate the name was.

 The other issue would be one of false advertising, since I have no idea where you get an old rooster these days. I like to use bone-in, skin-on chicken thighs instead, which I think work perfectly here. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section.

Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will.

This really is a simple recipe, and all gets done in one pan, but there are several steps, as you build up fond after fond. Before any wine or stock hits the pan, we want a thick, gorgeous layer of caramelization, which is where much of this recipe’s flavor comes from.

I don’t want to sound cocky, but this really was delicious, and as I say in the video, the mushroom, bacon, and onion mixture alone is worth making this for. I hope you give it a try soon. And please, use the French name. Enjoy!


Ingredients for 2 large portions:
8 oz sliced bacon
6 bone-in, skin-on chicken thighs
salt and pepper to taste
*note: after cooking bacon and browning chicken, discard all but 1 tbsp of the fat before cooking the vegetables
2 shallots, sliced
1/2 large yellow onion, diced (traditionally they use pearl onions)
10 large button mushrooms, quartered
2 tsp butter
2 tsp flour
1 1/2 cups red wine
1 cup chicken broth
6 springs thyme
- Braise for about 1 hour 375, or until the thighs are tender

45 comments:

cookinmom said...

Awe man...this is going in the pressure cooker and then under the broiler! That sauce looks incredible!! Can't wait!! TKS

Jesse from Detroit said...

You are such an inspiration, John! Seriously, you're like the Julia Child of YouTube.

kinjun ranger said...

Wow. Looks incredible CJ. thanks again.

Alan in San Diego said...

Chef John,

Fantastic as usual...Would you possibly recommend marinating the chicken in red wine before browning it (patting dry first of course)? Keep up the great work!

Chef John said...

You could yes! That's traditional, but i usually don't bother.

James said...

Greatest. Tagline. Ever.

Mariana Coman said...

what can I substitute red wine with?

Chef John said...

Sorry, but this is a red wine based dish, so you really can't. You can google that question and see your options, but none are even close!

Blue Arc said...

so. use a wine you would drink? I guess Night Train would work! Looks delicious Chef! I can do this.

Roberto said...

Aah........... so that's how you spell it.

I never ordered "Cocoa Vin" because I'm allergic to chocolate ;)

Troy Hess said...

Hi Chef, May you recommend some good brands for pans cooking. All mine are to thin and I'm burning my fond.

Chef John said...

I don't do specific recs, but all the major brands are pretty good, like All Clad, Kitchen Aid, etc. Check Amazon reviews in your price range!

Paola Camilo said...

Hello chef John, this looks great and I would like to try but can I change the mushrooms for something else (can't eat do to allergies) or just don't add them? Can I do the same with other recipes that have mushrooms?

Robert said...

Was there any particular reason you didn't use a dutch oven here?

Jim said...

I wish there was an actual recipe with instructions to print off, rather than just a list of ingredients, because I can't remember what the video says or watch it while cooking.

CWR032 said...

"You are the Siegel and Shuster of your red wine and rooster."

Tyson Anderson said...

@Mariana I substituted pomegranate juice for the red wine and it came out fantastic. I know I subbed out one of the main ingredients but I'm not a huge fan of the red wine flavor.

Tim Rose said...

Not a huge dark meat fan and I cant even get my girlfriend to eat it. Would boneless chicken breasts work or would they dry out during the braising process

Jef Willemsen said...

Well Tim, like Chef John said in the blog post:

"Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will."

;) Thanks for proving him right, I suppose.

Mark Leggett said...

Hi Chef John
I made this last night. WOW! what flavour. I used the Portobello mushrooms cause I couldn't get white ones and they have so much flavour!
How come no garlic?
I thought all French dishes used garlic......even their ice cream

Dereck Jones said...

This will be my Labor Day dinner! Watch your Twitter account for pics! @Condobuzzard1

Sahar Al-Omar said...

I am a Muslim and i cant eat bacon, could you please give me a substitute.

Dax said...

I've watched and/or read several different recipes for coq au vin, always so complicated. Leave it to Chef John to cut out all the nonsense, and grace us with deliciousness. And it's all done in one pan! How much easier could he make it?

Angie M. said...

My husband and I follow you religiously. We've made other coq au vin recipes but this is our favorite. I love how the chicken skin did not get wet and soggy. Delicious! Thanks so much.

Jing Min said...

Hi chef, if I use boneless chicken thigh, do I still cook for 1h in the oven?

Chef John said...

No, but not exactly sure how long, it doesn't matter, just cook until tender.

Dax said...

Sahar, you could skip the bacon. Just make sure you have enough fat to brown the chicken and to caramelize the vegetables. I think you could substitute chicken fat, or any oil that doesn't have a low smoking point (not olive oil). Butter might get it started, and then you could use the fat from the chicken pieces.

Niki Ng said...

can i brown the chicken instead of the bacon first so that the skin does not stick?

Dewi Listiyani said...

I made this yesterday. Very delicious! Even my coworkers asked me for the recipe when I brought the leftover to the office :)

Michael and Donielle said...

Love your recipes Chef John. You say in the recipe you have no idea where you get an old rooster. I have a couple who are getting up in years! I'll offer overnight FedEx shipping to your door.

Scion said...

@Sahar Al-Omar - goat meat, sliced thin and smoke-cured? There really is no substitute that I know of - you could run down a peccary in the desert and cure it, but they are still technically "pigs" even if we don't call them that.

Glenn Dunlap said...

My fiance and I subbed in boeuf French for beef : ) and the results were amazingly delicious! We also used beef broth instead of chicken. Rich, complex and savory we were licking our plates! Love your vids chef John!

cookinmom said...

My daughter made this and the gravy was out of this world. My husband kept swooning over the sauce, going back for more and more. Highly recommended!!! Once again, a success Chef!!

Nate Reid said...

I made this tonight and it turned out great! I had to substitute some garlic for the shallots, and also used some quinoa as the starchy base. Homemade chicken stock really upped the unctuousness of the whole dish too. The amazing smell of the thyme cooking in the wine filled the whole house and still lingers as I write this. Thanks Chef, for tonight, we roq'd out with all appropriate appendages, out!

Dave Bonet said...

What wine did you use or recommend? A full body wine or a fortified wine like a Port?

Steve said...

Wow what a great dish! I thought of making this a few times, but never felt good about it until you showed us how... I did one other thing though, I flambe'd the chicken - only because I like to start fires in the kitchen and freak everyone out!

Gary J Moss said...

One of the best dishes I have ever made at home — of yours or otherwise. Thanks, Chef John!

Gary J Moss said...

ps. Yes, I found myself unconsciously nibbling on the reserved bacon crumbles. Luckily, I became aware of what I was doing before the dish had lost a significant portion of them. This recipe is very risky in that respect. The wise cook would have extra bacon on hand just in case.

joy said...

Chef John, I really like your recipes but would appreciate it so very much if you could please list the steps you take under your ingredients. I find I cannot remember the steps after I have printed the ingredients!
Thank you,
Joy

Zi Cheng said...

I tried cooking the dish, the prep+cook comes to about 2 hours but it turned out awesome! The chicken, bacon and its 'gravy' complements the mash and vegetable so perfectly! The dish definitely looks like it is restaurant quality! :D p/s substituted red wine with white wine- no problem at all! :) Have a go those of you still thinking! ;)

Mary Walker said...

I don't drink wine, so I don't know what's the best one to choose for flavors. Any suggestions?

Daniela Alzate said...

this looks amazing,,, "as always!"

Susan Hutchinson said...

Just made this dish for dinner tonight. FABULOUS! Rich, creamy sauce with so much flavor! Chicken thighs, white mushrooms, and good chianti made the dish pop! Fresh thyme from my garden - a real winner for company fare or just a simple at home dinner. Bravo! Great recipe, and great video. The video makes the process simple. BTW - I did not put my dish in the over, but simply used a cast iron casserole on top of the stove. Worked perfectly, and the house smelled wonderful!

BoriSports said...

Chef John:
I discovered your blog on thrusday and today, I did the "coq au vin" for my wife and mother in law. OMG, it was amazing!!! Thank you for making these videos and for making me believe that I can cook like a real chef!!!! I have my eye on some recipes for this week.

Sandy said...

While I was cooking this dish, I opened my kitchen window to make passersby jealous of the glorious aromas emanating from my stove. It smelled that good, and it tasted even better. Thanks for another awesome recipe, Chef John!