Coq Au Vin

1 bottle
2 cups
10 sprigs
2 sprigs
​1

4 to 6 oz

2.5 lbs
salt & pepper

1/2 whole
½ T
½ T
1 t

56 oz

fruity, smooth, medium-bodied red wine like Pinot Noir or Beaujolais
chicken broth
fresh parsley
fresh thyme
bay leaf

thick-cut bacon, cut crosswise into ¼-inch pieces
​
boneless skinless chicken thighs, trimmed and cut in half crosswise​


nutmeg (grind it up)
black pepper
white pepper
salt

beef stock (4 14 oz cans or 7 cups)

• Set aside 1T of win for later. Boil the remaining 1st set to reduce to roughly 3 cups. Discard herbs.
  
• Cook bacon until somewhat crispy in whatever pot you will use for the final dish. A 6-qt Dutch oven or heavy bottoms stock pot will work for a double batch.
  
• Remove bacon leaving 1T fat in the pot and saving another 1T aside.
  
• Season chicken with salt and pepper, then brown in bacon fat in several batches as needed using set aside bacon fat as needed and removing chicken when lightly brown.
  
• Melt

Category:  French                                                                                                                                                          Modified 4/23/25