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Johnson Estate Winery

Coq Au Vin

Coq Au Vin
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Rich and aromatic, this sauce is excellent with crispy baguettes. Pair with Founders' Red, Pinot Noir, or other dry red wine.
  • 1 whole roasting chicken (or 8-10 chicken thighs)
  • 3 tbsps butter or olive oil
  • 1/4 lb minced salt pork or bacon
  • 3/4 cup chopped mild onion
  • 3 minced shallots
  • 1 peeled, finely chopped garlic clove
  • 1 sliced carrot
  • 2 tbsps flour
  • 2 tbsps minced parsley
  • 1 tbsp fresh chervil or marjoram
  • 1/2 bay leaf
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp brandy
  • 2 cups dry red wine
  • 1/2 lb sliced mushrooms

Disjoint, wash and dry the chicken.

Sauté salt pork, onions, carrot, shallots, and garlic in olive oil until lightly browned. Remove the vegetables or push aside to brown the chicken in the fat.

Once browned, remove the chicken from the pan. Add flour, parsley, and herbs to the pan and stir in the red wine. Add the chicken back in and let it simmer covered over low heat (or covered and in the oven at 325ºF) until done; about one hour. Add the mushrooms and cook for an additional five minutes.

Serve on a hot platter with the sauce. Liberally sprinkle with additional chopped parsley.


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