Can I use chicken thighs instead of whole chicken pieces for Coq au Vin?

Yes, you can substitute chicken thighs for the whole chicken pieces in this recipe. Chicken thighs offer a richer flavor and are especially tender when cooked in stews like Coq au Vin. Make sure to adjust the cooking time slightly if using bone-in chicken thighs to ensure they cook through properly.

Is Coq au Vin difficult to make?

Not at all! While Coq au Vin may seem like a complicated dish, Ina Garten’s version simplifies the process without sacrificing flavor. The steps are straightforward, and the dish requires minimal active cooking time, allowing you to enjoy a luxurious meal with relatively little effort.

Can I make Coq au Vin in advance?

Yes, Coq au Vin can be made ahead of time. In fact, it often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply simmer the dish gently on the stove until warmed through.

Can I make this recipe without Cognac?

If you prefer not to use Cognac, you can substitute it with another spirit, such as brandy or even a splash of red wine vinegar for a more acidic note. While the Cognac adds a unique depth of flavor, the dish will still be delicious without it.

Ina Garten's Coq au Vin – Easy & Flavorful Recipe

Name: Ina Garten's Coq au Vin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 8 ounces bacon, diced; 1 whole chicken, cut into pieces; 2 carrots, chopped; 1 large onion, chopped; 1 tablespoon salt; 2 teaspoons pepper; 4 cloves garlic, minced; 2 tablespoons Cognac; 1 bottle Burgundy wine; 2 cups chicken stock; 2 sprigs thyme; 2 tablespoons butter; 2 tablespoons flour; 1 cup frozen pearl onions; 8 ounces mushrooms, sliced

Description

Ina Garten’s Coq au Vin is a savory, hearty French chicken stew made with rich Burgundy wine, tender chicken, and aromatic vegetables. This comforting dish is perfect for weeknight dinners or special occasions, with the chicken remaining juicy and tender after just 30-40 minutes in the oven.

Ingredients

Scale

1 tablespoon olive oil
8 ounces bacon, diced
1 whole chicken, cut into pieces
2 carrots, chopped
1 large onion, chopped
1 tablespoon salt
2 teaspoons pepper
4 cloves garlic, minced
2 tablespoons Cognac
1 bottle Burgundy wine
2 cups chicken stock
2 sprigs thyme
2 tablespoons butter
2 tablespoons flour
1 cup frozen pearl onions
8 ounces mushrooms, sliced

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Instructions

Preheat your oven to 275°F (135°C). Heat the olive oil in a large Dutch oven over medium heat.
Add the bacon to the pot and cook for 8 to 10 minutes until browned and crispy. Remove and set aside.
Pat the chicken pieces dry with paper towels and season with salt and pepper. Brown the chicken in batches in the same pot until all sides are golden. Remove and set aside.
Add carrots, onions, salt, and pepper to the pot and cook for 10-12 minutes until the onions are lightly browned.
Add garlic and cook for another minute before adding the Cognac. Ignite the Cognac with a match to burn off the alcohol.
Return the chicken and bacon to the pot, followed by the Burgundy wine, chicken stock, and thyme sprigs. Bring to a boil.
Cover with a tight-fitting lid and place the pot in the oven for 30-40 minutes, until the chicken is cooked through and tender.
Remove from the oven and place on the stove. In a small bowl, combine butter and flour to create a roux. Stir the roux into the stew to thicken the sauce.
Add the frozen pearl onions and cook for another 10 minutes.
In a separate pan, sauté mushrooms in the remaining butter until browned. Add to the stew and simmer for another 10 minutes.
Taste and adjust seasoning before serving.

Notes

Let the stew sit for a few hours to allow the flavors to meld even further.
If using bone-in chicken thighs instead of whole chicken, adjust the cooking time to ensure they cook properly.
Coq au Vin can be made ahead of time and tastes even better the next day.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg