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Coq Au Vin

Cliff from Detroit, Michigan is real sick of throwing some salt and pepper on some leg quarters and baking it.  Don't worry Cliff you are going to love this Coq Au Vin


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  • 4 Ounces Chopped Bacon
  • 1/4 Cup Slivered Garlic
  • 1/2 Cup Chopped Carrots
  • 1/2 Cup Chopped Celery
  • 1 Cup Chopped Onions
  • 2 Chicken Leg Quarters
  • 2 TBS + 1 TSP Olive Oil
  • 1/2 Cup Brandy
  • 20 Sprigs of Thyme
  • 24 Ounces of Chicken Stock
  • 16 Ounces Cabernet  Sauvignon
  • 25 Pearl Onions
  • 1/2 Cup Sliced Domestic Mushrooms
  • 1/2 Cup Sliced Cremini Mushrooms
  • Salt and Pepper To Taste

Procedure: In a large hot pot render bacon fat.  Once bacon is cooked add in garlic, onion, celery and carrots and caramelize.  In the mean time in a hot skillet with 1 TSP Olive oil mark chicken leg quarters on each side until golden brown.  Set the chicken aside and deglaze the pan with brandy and swirl it around and then simply add it to the vegetable stock pot.  Once the brandy is cooked out add in the chicken leg quarters, thyme, chicken stock and red wine.  Season very well with salt and pepper.  Cover and place in the over on 350 degrees for 45-60 minutes.  About 15 minutes before your coq au vin is finished in the oven, in a hot skillet in 2 TBS olive oil, saute pearl onions and mushrooms until caramelized.  Once the chicken is cooked, take it out of the pot and set it aside.  Strain the liquid and add the liquid to the mushroom pearl onion mix.  Reduce in half.  Pour sauce over the chicken and serve hot.  Enjoy!




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