Classic Coq Au Vin: Rich, Aromatic & Perfect For Those Colder Months

Don't let this recipe intimidate you because it truly is easier than you might think. The trick is in using a heavy-bottomed pan for the ultimate in Coq Au Vin.

Ingredients Needed:

2 tbsp coconut oil or avocado oil
1 onion, finely chopped
1 shallot finely chopped
4 garlic cloves, roughly sliced
8 chicken pieces on the bone
4 stems of thyme
¼ cup of Calvados or apple brandy
2.5 cups Riesling (or semi sweet wine of your choice)
salt & pepper to taste
handful chopped parsley for garnish
8 oz or 1 cup cremini mushrooms, quartered (optional)
1 cup cream (optional)

How To Prepare:

Preheat oven to 250-degrees

Heat up oil in a large pan over medium heat.

Pat the chicken dry and season liberally with salt and pepper.

Brown the chicken pieces all over and remove from the pan. Start with the skin side down and DO NOT TOUCH FOR 5 MINUTES. In order for a nice skin to form, you need to let it sear undisturbed. Turn to the other side and do the same.

Remove the chicken and set aside.

Add the onions, shallots, garlic and flour. Combine well so the flour coats the onions and shallots.

Allow to sweat while covered until the onions are soft and translucent and very fragrant.

Pour in the Calvados or apple brandy and scrape the bottom of the pan to lift up all the bits.

Add the chicken back to the pan along with the wine.

Allow to come up to a boil. Turn off the heat and cover. Place into the oven for 30-40 minutes or until the chicken is cooked through.

(OPTIONAL) Once chicken comes out of the oven, place back on stove, bring up to a boil and add cream.

Allow to cook for another 10 minutes.

Add the chopped parsley and season to taste.

IF you want to thicken the sauce a bit more at the end, combine a bit of flour with softened butter and add to sauce. It will add like a mini roux. This process is called beurre manier.