Coq au Vin
Coq au Vin A traditional dish of Burgundy, coq au vin is perfect for both cozy Sunday suppers and small dinner parties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Dutch oven
- Butcher's twine
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- 1 bottle (750 ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. (180 g) thick-cut bacon, cut into 1/2-inch (12-mm) dice
- 2 lb. (1 kg) bone-in chicken thighs
- 1 1/2 lb. (750 g) chicken drumsticks
- Kosher salt
- freshly ground pepper
- 1 lb. (500 g) small button mushrooms
- 3/4 lb. (375 g) shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups (14 fl. oz./430 ml) chicken broth
- 3/4 lb. (375 g) carrots, peeled and cut into 2-inch (5-cm) pieces
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