Please enter the email you’re using for this account.
In truth, the reason I researched and tested this recipe was that Pam, the editor of Binah Magazine, recommended it. Coq au Vin is very ethnic to the French culture, as is cooking with wine. France is well known for its luscious vineyards and exclusive wineries, and it only follows that cooking with wine is a common French practice. I must say, though, that I never dreamt it would be half as delicious as it turned out to be. Aside from the heavenly aroma that fills the house while the dish is cooking, the end result is a delicately flavored chicken that is really outstanding. Pam, thanks again.
2 medium onions, peeled and sliced
2 celery stalks, cut into chunks
2 carrots, peeled and sliced
3 to 4 cloves garlic, crushed
12 whole black peppercorns
1 (750-milliliter) bottle semi-dry red wine (I used most, but not all, of the bottle)
4 to 6 chicken quarters
6 chicken wings
12 small onions (pearl onions or shallots)
2 tablespoons olive oil
1 cup button mushrooms
1 cup chicken stock
fresh parsley (about 1/4 cup chopped)
2 tablespoons cognac (optional)
salt
pepper
Place onions, celery, carrots, garlic, peppercorns and wine into a large saucepan and bring to a boil. Reduce the heat and simmer five minutes. Allow to cool.
Place the chicken into a large bowl and pour the wine/vegetable mixture over it. Cover and refrigerate overnight, turning the chicken occasionally.
Remove the chicken from the marinade and pat dry with a paper towel. Reserve the marinade and vegetables. Cut the chicken wings into small pieces, taking the meat off the bone. Discard bones. Peel the small onions, but leave them whole.
Heat oil in a large shallow pot or saucepan that has a cover. Sauté the pieces of chicken wings. Remove from pan and reserve.
Season the chicken quarters with salt and pepper and add to the same pan (without washing the pan). Fry chicken (in batches if necessary) until lightly golden on each side. Add the pearl onions and mushrooms and sauté for a few minutes or until very lightly browned.
Pour the reserved marinade, including the vegetables, into the saucepan. Add the reserved chicken wings, stock, fresh parsley, and cognac (if used). Season with salt and pepper. Bring to a boil, cover, and reduce to simmer.
Check the chicken after 50 minutes. Chicken should be tender, but not falling off the bones. Taste and adjust seasoning as needed.
On Passover, serve as is. Year-round, you can remove the chicken and vegetables (keeping them warm) and mix some of the cooking liquid with a little flour or cornstarch that has been dissolved in two tablespoons cold water. Whisk this mixture into the cooking liquid, bringing to a boil and simmering for a few minutes to thicken the sauce. Serve with potatoes or rice.
How Would You
Rate this recipe?
Reviews