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
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
71 comments:
Awe man...this is going in the pressure cooker and then under the broiler! That sauce looks incredible!! Can't wait!! TKS
You are such an inspiration, John! Seriously, you're like the Julia Child of YouTube.
Wow. Looks incredible CJ. thanks again.
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!
You could yes! That's traditional, but i usually don't bother.
Greatest. Tagline. Ever.
what can I substitute red wine with?
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!
so. use a wine you would drink? I guess Night Train would work! Looks delicious Chef! I can do this.
Aah........... so that's how you spell it.
I never ordered "Cocoa Vin" because I'm allergic to chocolate ;)
Hi Chef, May you recommend some good brands for pans cooking. All mine are to thin and I'm burning my fond.
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!
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?
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.
"You are the Siegel and Shuster of your red wine and rooster."
@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.
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
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.
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
This will be my Labor Day dinner! Watch your Twitter account for pics! @Condobuzzard1
I am a Muslim and i cant eat bacon, could you please give me a substitute.
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?
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.
Hi chef, if I use boneless chicken thigh, do I still cook for 1h in the oven?
No, but not exactly sure how long, it doesn't matter, just cook until tender.
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.
can i brown the chicken instead of the bacon first so that the skin does not stick?
I made this yesterday. Very delicious! Even my coworkers asked me for the recipe when I brought the leftover to the office :)
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.
@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.
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!
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!!
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!
What wine did you use or recommend? A full body wine or a fortified wine like a Port?
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!
One of the best dishes I have ever made at home — of yours or otherwise. Thanks, Chef John!
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.
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
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! ;)
I don't drink wine, so I don't know what's the best one to choose for flavors. Any suggestions?
this looks amazing,,, "as always!"
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!
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.
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!
I made this. I used water instead of stock... it was fantastic! Loved this!
Wow. Great recipe. Just made it tonight and it turned out wonderful. Here's my finished product: http://i.imgur.com/M88oU3M.jpg
Thanks!
Chef Jon, I cooked this in a new cast iron skillet before finding out that I wasn't supposed to use acidic foods in a cast iron. The red wine was simmering in the oven for an hour! It tasted delicious but unfortunately I have to throw the food out so I don't get iron poisoning. I don't know if this is supposed to be common knowledge, but maybe you could include a warning.
You would not have gotten iron poisoning! It's true you don't want to make a habit of cooking acidic foods in cast iron, but that's mostly because they say it ruins the surface. The food stays in contact with a layer of oil on the surface (if it's seasoned), and doesn't leach out enough iron to be harmful. Where did you read to throw it out??
Hi Chef John, I just christened a new stainless pan tonight with your coq au vin recipe. I made it exactly as written (and explained in the video), and it was superb! Even my husband (who doesn't like mushrooms - he just tossed them onto my plate) loved it. The chicken was tender, and the sauce was perfect. Thank you for another great recipe!
Seriously this was amazing. Really good job. I made this for a friend, as practice for a meal with my boss, and her first words when she tasted it were "Oh my God." I normally don't follow recipes, but I'm glad I did here :).
At 5 pm I still didn't know what I was going to do with two ckn dark quarters. At 6:30 pm we were sitting down to the best coq au vin I've ever had.
This was what I swore would be the last coq au vin recipe I would try. And it turned out to be the 1st time I didn't think "I should have made beef bourg instead."
Absolutely wonderful recipe! Only change: I tossed in a smashed clove of garlic at the start of bake time.
Thanks Chef John! Hugz! Kiss! Thanks for redeeming coq au vin!
Chef John, not only are your recipes great - you are hilarious. I have found myself giggling at your random comments in the videos countless times. I have never left a comment on any internet site, but your website, recipes and videos deserve recognition. I enjoy every single one of your posts. Thank you for sharing.
I made this last night. It was literally AWESOME SAUCE! And the wife said it was some of the best chicken she has ever had.
Love your videos.
I will be giving this a try this weekend. Can't wait!!!
I have made this, several times actually. Chef John you rock this is so tasty and full of flavor we love it!
This is awesome! Cooking it as we speak, and it smells great! I've used Julia's recipe before, and it was really good, but I'm on a Chef John kick right now so I'm looking forward to how this one turns out. For those who asked, you can replace the bacon with dried beef or beef jerky and some kind of fat. I can't imagine not using red wine, but you can get dealcoholized wine which is basically vinegar, but it won't taste nearly as good. All the alcohol cooks out so if that is a concern, don't worry about it. I suppose that you could use some combination of vinegar and grape juice, but I don't know why you would want to.
So what I did, was...
change nothing. Do it exactly according to this recipe. My family was FLOORED! What an amazing, rich, wonderful experience this meal was.
I haven't commented since I first discovered this site when I made your ham and potato soup, but I needed to send some extra love your way.
As an OG Bay Area boy myself, I have grown up with some amazing food from around the world, and being able to cook recipes of this caliber thanks to the wonderful Johnerosity of your knowledge has made my life something more than it might have been.
Thanks again, Chef John!
Seems you're on vacation just now, 11-10-2016.
But I wish to make your Coq au Vin recipe for Thanksgiving but altering it to accommodate the demi glace I made earlier this year, following your two entertaining videos' directions.
In the second of those two demi glace videos (the write up, not the video itself) you note that demi glace can be used in Coq au Vin; so my question is what do I leave out of the CauV recipe and how much demi glace would be appropriate to add in?
Wow made this recipe last night. I doubled everything and dumped almost a whole bottle of relatively cheap pinot noir. Came out ridiculously good. Thanks for the recipe.
"and as alwayyyss, ENJOY"
Chef my boyfriend made this for me and it won him MAJOR points! Now I'm going to try and recreate it for some friends. This is delicious, thanks.
Chef,
Ive recently watched probably 50 of your YouTube videos. You've given me SOOO much inspiration to cook! When I saw the clever title of this dish, I just had to reach out and say what makes these recipies so great is the way you teach it. YOU are the key ingredient. Thank you for sharing with the world!
Hi Chef John,
I've been subscribed to your channel for many years, and I never get tired of your videos.
Now that I've got the obligatory suck-up out of the way, I have question about this recipe (which I've made a couple of times and which is fantastic).
Why do you make the roux so early in the process, instead of doing it at the very end while you're reducing and thickening the sauce? Wouldn't all the intermediate steps, such as putting it in the oven and doing long simmers, break the roux? I've made it exactly following your directions, and it's delicious, but it seems like the roux is gone by the time you get to the final sauce.
Likw you, I was, shocked that a dish made with bacon, mushrooms, onions and wine would taste good. Who knew?
I've made this dish a lot of times. Last night I finally tried your version and it tasted amazing. I did add some carrots and celery for more veggies to try and make it a bit more healthy, the sauce was indeed amazing! Thanks for the recipe.
Question from a big fan, John! My wife and I are spending a week in a Paris Airbnb and I want to make try this recipe for Coq au Vin. Unfortunately, the apartment kitchenette does not have an oven! How do I finish off the dish on a stovetop? Merci and did I say I was a big fan?
Made this tonight exactly as Chef John did. DELICIOUS! Rich. Especially good for cold weather, I thought. Restaurant quality. Wouldn't change a thing! Also, I should braise more. Thanks John!
As usual, followed the recipe exactly and this dish came out perfect ! Thanks Chef John.
so so good!!!!
Chef John, thanks for posting and I’m sure this is amazing like everything else. Going to cook it tonight. Curious what type of cookware you use? Especially for bigger dishes that require a large pan to brown large pieces of meat, do you use a big stainless steel French omelette pan?
One more question. Can you sub bone in breasts with skin for the thighs?
I’ve cooked this recipe three times. It’s always great and hard to mess up. The worest thing you can do is not build up enough fond and eat too much bacon. To combat this I doubled the bacon—and fat draining—on my third try. I also added a whole diced jalapeño because I like heat with my fat. And because black peppercorns are expensive, my pepper grinder may cause carpal tunnel, and the pepper was like $0.39 so why not. I substituted a baguette for the mashed potatoes this time because I’m lazy. Not as good but it worked.
BTW:
Chef John,
We miss you and George Clooney on the message boards. Don’t let the pompous haters keep you away.
When I saw the note to discard the bacon, et. al. grease, I paused then understood that all that bacony goodness juice was tainted by raw chicken. Don't save these drippings, folks.
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