Community Recipe
from [LCherry]
Coq Au Vin Du Beaujolais

Coq Au Vin Du Beaujolais

  • Yield: 4 servings


  • 1 chicken thighs


Coq Au Vin Du Beaujolais

Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)

Serves 4.

2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)

½ tsp coarse salt

½ tsp freshly ground pepper

1½ ounces salt-pork fat

2 tbsp butter

6 pearl onions, peeled

¼ pound whole mushrooms, washed and stems trimmed

2 tbsp flour

1 garlic clove, peeled and crushed

1 750 ml-size bottle of Beaujolais wine

2 sprigs fresh thyme or 2 tsp dried

2 sprigs fresh parsley or 2 tsp. dried

2 dried bay leaves

1 to 1½ cups chicken stock

Season the chicken with salt and pepper and set aside.

Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.

Preheat oven to 350 degrees.

In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.

In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.

Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.

Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.

Return to the stove top, add wine, and bring to a boil, stirring continuously.

Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.

Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.

Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.

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Coq Au Vin Du Beaujolais Recipe