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One of my favorite recipes. Granted it is a Winter dish, it was a little cold earlier this week so I decided to indulge. The traditional recipe requires that the sauce be thickened at the end with chicken blood. For obvious reasons, this is not part of my recipe. It is absolutely delicious though; I promise!!
I have been having so much fun on Instagram recently that I decided to use it to illustrate this post… Is it wrong to be having more fun with an Iphone than a DSLR? :0) You can follow me on Instagram at myfrenchheaven.
For 5 people:
- 1/2 cup lardons (or very thick-cut bacon), cut into 1/4- by 1 1/2-inch strips (optional)
- 2 or more tablespoons olive oil
- 2 pounds of chicken, cut into parts
- 1/2 a small cup Cognac
- 1 onion
- Salt and black pepper
- 1 bouquet garni (fresh thyme, bay leaves and rosemary)
- 15 pearl onions, peeled
- 1 big tablespoon flour
- 1 bottle of red Bordeaux
- About 2 cups of chicken stock or veal stock
- 2 garlic cloves
- 3/4 pound fresh mushrooms, trimmed and quartered
Steps:
- 24 hours in advance, put chicken parts in marinade made with the wine, bouquet garni, garlic (crushed), salt, black pepper (whole) and large onion (chopped). The marinade must cover all the meat. Count 1 bottle of wine per kilo of chicken (2lbs)
- The day of, take the meat out and remove any bits and pieces of onion etc.
- Drain the marinade in a strainer and keep the wine
- Brown the pieces of chicken in a pan with olive oil on medium to high heat until each side is golden brown (3 to 4 minutes on each side)
- In the main pot, sauté the bacon, pearl onions and mushrooms in canola oil until golden brown
- Add the chicken to the main pot
- Flambé with the Cognac
- Add the flour and stir very well
- Add some chicken stock and let it simmer a few minutes on low heat until the liquid has evaporated
- Add the wine and let everything cook on very low heat for an hour and a half to two hours with the top on slightly open (half an inch)
- Taste and thicken the sauce with corn starch and butter as needed
- Serve with fresh pasta or boiled potatoes
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Une de mes recettes préférées. Certes il s’agit d’un plat d’hiver, mais il faisait un peu froid en début de semaine et j’ai décidé de me faire plaisir. La recette traditionnelle nécessite que la sauce soit épaissie en fin de cuisson avec du sang de poulet. Pour des raisons évidentes, cela ne fait pas partie de ma recette à moi. C’est absolument délicieux quand même, le risque de la salmonelle en moins :0)
Pour 5 personnes:
- 250g de ventrèche coupée grossièrement
- Huile d’olive
- 1Kg de morceaux de poulet jaune (environ 4 cuisses et avant cuisses)
- 1 demi verre de Cognac
- 1 oignon
- Sel et poivre noir entier
- 1 bouquet garni (thym frais, laurier et romarin)
- 15 petits oignons pelés
- 1 cuillère à soupe de farine
- 1 bouteille de Saint Emilion
- Environ 2 tasses de bouillon de poulet ou de fond de veau
- 2 gousses d’ail
- 500g de champignons de Paris frais, coupés en quartiers
Etapes:
- 24 heures à l’avance, mettez les morceaux de poulet dans la marinade faite avec le vin, le bouquet garni, l’ail (écrasé), le sel, le poivre noir (entier) et l’oignon (haché). La marinade doit couvrir toute la viande. Comptez 1 bouteille de vin par kilo de poulet
- Le jour même, sortir les morceaux de poulet de la marinade et retirer les morceaux d’oignon, etc
- Passez la marinade dans une écumoire et conservez le vin
- Faire dorer les morceaux de poulet dans une poêle avec l’huile d’olive sur feu moyen-vif jusqu’à ce que chaque côté soit doré (3 à 4 minutes de chaque côté)
- Dans une cocotte, faire dorer les lardons, les oignons et les champignons
- Ajouter le poulet dans la cocotte
- Flamber avec le Cognac
- Ajouter la farine et bien mélanger
- Ajoutez le bouillon de poulet et laisser mijoter quelques minutes à feu doux jusqu’à ce que le liquide se soit évaporé
- Ajouter le vin et laisser cuire à feu très doux pendant une heure et demie à deux heures avec le couvercle entrouvert (2cm)
- Goûtez, rectifiez l’assaisonnement et épaississez la sauce au beurre et à la maïzena si besoin
- Servir avec des pâtes fraîches ou des pommes de terre bouillies
Bon appétit!!
MY FRENCH HEAVEN 
Yum! I want to try this recipe! I love the pictures on this post as well! 🙂
Oh thank you! I recommend you cook this in Winter. It is a Winter dish… 😉
I love your photographs and the food….. ooh la la! Thanks for liking my recent post. I hope you come and visit again soon. I look forward to coming back to your blog and getting my tastebuds titillated.
Thanks! I really like your blog too!!
I’ve been looking for a really authentic recipe – thanks! And as always I love all your photos!
Thanks Julia! It’s more of a fall/Winter recipe but you know me. I’d eat anything anytime as long as it has meat or fish in it 😉
My mouth just starts salivating every time I open your posts…sigh.
You are so sweet! Yes, I don’t think I could be a vegetarian, unless I really had to for health reasons… and even then… 😉
I will give your recipe a go sometime in the fall. In the meantime, I see that you were able to add the Coq au Vin script over your photo. How did you do that?
Try a website called picmonkey.com. I think you’ll love it!!!
So comforting and delicious looking!
Comforting indeed!
Gorgeous, as always – but I hope you won’t forget your other beautiful photography, as well, which is stellar!
What a lovely comment Paula! You are too kind!! 😉
What a wonderful recipe. I follow your blog but it doesn’t come to my mail box anymore since you changed to wordpress.org. Is that normal?
Yes, you’d have to sign-up again using a different e-mail address… WordPress has been very bad with this issue… Thanks for your loyalty 🙂
This looks delicious, I am definitely going to try it1 Thank you!
Looks amazing. For some reason I’m not finding you my reader even though it says I’m following you. Not sure what is going on. But I realised I hadn’t seen your posts for a bit so went looking. Hopefully it sorts out.
I stopped wondering a while ago. WordPress can be a mess…
Annoying! I like your posts!
Great recipe – will definitely try it in the fall. One bottle of red wine per 2 lb of chicken? That’s a lot! I’m glad the recipe at least is not insisting on using only the Petrus… : )
1 bottle for 2lbs, that’s the main rule so your sauce has the required strength in taste. Let me know how you like it when you make it 🙂
Right now I am on a vegetarian diet, again. But in times when I ate meat this was one of my favourite dishes – and a canard à l’orange receipt (also with chicken instead of canard).
I don’t miss eating meat most of the time but when I get meat greed, I would like to have one of those two.
Unless I had to do it for health reasons, I just could live without eating meat or at least fish… You are a very strong willed individual 🙂
It is a bit like giving up on smoking. The appetite is getting smaller and smaller…
And of course I meant recipe, not receipt. 🙂
Quelle jolie recette et quel beau blogue – on se régale!
Que c’est gentil! Merci d’être passé par ici 🙂
Ahhhh Stephane, lovely photos and recipe as always! And I’m following you on Instagram and loving your photos there as well. I suggest you add “bucketlist” to your tags there, as it’s certainly on mine to visit you at your B&B one day. 🙂
I cannot wait to meet you and take you to all my favorite places!! I have had the good fortune to meet some of my fellow bloggers this year at the B&B and it is always such a treat. How refreshing to talk to people who actually “GET” you and what you’re all about 🙂
I would love to meet you and see so many places that you’ve shared here! The beauty you capture on film, of even the simplest things, never fails to astound me. I fear your star is rising so quickly that soon it will take a booking years in advance for your B&B. (But that would be a great thing – you deserve much success.)
What a lovely comment my darling. No risk of becoming a star any time soon. I find that it takes a lot of hard work and time before people start to pay attention to you. There are so many talented people and great blogs around…
Love the recipe and will have to try it. But not sure about a chicken with its head still on!
That was for the picture. I had him remove it for me. I may be French, but I am not good with beheading things… 😉
Oh my god… so glad you said that! Not sure I could ever do that!
Is it better to use an older tougher bird? These days it’s hard to come by such a thing in the UK….most are raised so quickly, in 6 weeks, even the free range ones – so quite tender but lacking in flavour. Thanks, I did not know about the cognac, what does it do particularly?
You should get the best chicken you can find. Directly from the farm is best. The Cognac give body to the sauce and kills most of the acidity from the wine. It’s a real must 🙂
This recipe looks so good! Thanks for sharing it!
You are most welcome!!
By the way beautiful picture of the field with poppies, L 🙂
Thanks! It was in the Dordogne last month. I thought it was magical… 🙂
This is a wonderful recipe for Coq au vin, will have to try it, but definitely closer to fall and winter. Lilia 🙂
😉
Funny, I just wrote down the ingredients for this recipe a few minutes ago, and then logged on to see your post! I thought of it is a chicken dish, but is it more of a stew?
All French recipes that include red wine are stews and need to cook a while. A real cock au vin needs to cook a long time and it is even better the next day when reheated (like all stews) 🙂
Well thank you for the information! I just finished reading Julia Child’s biography and have become very interested in French cooking. However, I think I’ll file this one away until fall. It is most definitely not cool here.
🙂
It looks delicious, i need to try it…..i love my iPhone too 🙂
😉
This does look really yummy!! XOXO – Bacon
C’est l’une de mes recettes préferées. C’est trop bon, Stéphane! Enfin, il ne m’importerait pas de la manger durant tout l´été, inclus avec ’40 ºC andaloux’.
C’est vrai que c’est une bonne recette d’hiver Rosa 🙂