Coq au Vin

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Author Eva Kosmas Flores


  • 1 ) 4-5 lb. chicken cut in 8ths
  • 6 Slices Bacon
  • 1/2 Pound Carrots cut diagonally in 1-inch pieces
  • 1/2 lb Frozen Whole Pearl Onions
  • 1/2 lb Cremini Mushrooms cut into 1 inch thick slices
  • 1 Yellow Onion sliced
  • 5 Garlic Cloves minced
  • 1 and 2/3 Cup Dry Red Wine
  • 1 Cup Chicken Stock
  • 1/4 Cup Cognac or Good Brandy
  • 3 Tablespoons Butter divided
  • 2 Tablespoons Flour
  • 1 Teaspoon McCormick Dried Thyme Leaves
  • Salt


  1. Heat the olive oil in a large dutch oven. Fry the bacon until it is just crispy around the edges, then remove them from the pan, place them on a cutting board, allow them to cool slightly, and then dice them. Set aside.
  2. Preheat the oven to 250 degrees Fahrenheit. Liberally rub the chicken down with salt and pepper. Place the chicken in the dutch oven with the bacon juices and brown each side of the chicken, (about 8 minutes of cooking time per side over medium-high heat). Then remove the chicken and set it aside.
  3. Add the carrots, yellow onion slices, 2 teaspoons of salt and 1 teaspoon of pepper to the pan with the bacon and chicken juices and cook over medium heat for about 10 minutes until the onions become transparent and tan around the edges. Add the minced garlic and cook for another minute or two.
  4. Then add the bacon, chicken, and cognac back into the pot and cook for three minutes.Add the wine, chicken stock, and dried thyme and bring to a low boil. Remove from heat, cover with a lid, and place in the oven. Allow it to cook for 40 minutes, then remove it from the oven and place it back on the stove top at low heat. Mash together 2 tablespoons of the butter and the flour and then stir the mixture into the coq au vin with the frozen pearl onions.
  5. In a small frying pan heat the last tablespoon of butter until it melts. Add the sliced mushrooms and stir so that they're all coated in the butter. Cook them over medium heat, stirring every minute, for about 8 minutes or until they turn a warm deep brown. Add them to the stew and then allow the coq au vin to simmer for another 10 minutes. Remove from the heat and serve immediately.