Coq Au Vin
Updated: May 4, 2022
Smoke Eater's version of Coq Au Vin is a classic French country stew made of Smoke Eater Gourmet Meats Chicken Thighs, slowly braised in a Red Wine (Smoke Eater Pinotage) & Brandy gravy, to create a hearty, succulent dish full of rich delicious flavor. This is one fantastic meal!
- 8 to 10 Chicken thighs
- 1/2 lb of bacon chopped
- 5 carrots cut into 2-3" pieces
-1 sweet onion chopped
- 5 shallots chopped into 1" pieces
- 1 tbsp of olive oil
- 1 tbsp of butter
-1 tbsp of ghee
- 2 to 3 tbsps of thyme
- 2 to 3 sprigs of rosemary
- S&P to taste
- 1 cup of Brandy
- Red Wine (I used Smoke Eater Pinotage, but a Pinot Noir or a Beaujolais works well also.
- 1 cup of beef stock
- 1/2 cup of flour
- 2 cups of sliced mushrooms
1- In a large pan or a dutch oven, over med heat, cook the bacon until golden brown & crispy, then remove the bacon & set aside. (Do not drain the pan, only remove the bacon pieces)
2- Sprinkle the chicken thighs with sea salt & pepper & then, in the same pan, in the leftover bacon drippings, add the butter & over med/high heat, brown the chicken thighs on both sides until crispy & golden brown & then remove from the pan and set aside.
3- In the same pan, once all of the chicken has been removed, add the carrots, the onion & the shallots, mixing all together & saute over med/high heat for 2 to 3 minutes & then add in the Brandy cooking for another 5 minutes.
4- Next, add the chicken back into the pan & then pour the Red Wine into the pan until the chicken is almost covered, then add in the beef stock & then add the thyme & the rosemary.
5- In a seperate small sauce pan heat the butter & wisk in the flour to create a roux & then pour into the chicken pan, mixing together with the ingredients to thicken the gravy & then simmer over med heat until the chicken reaches an interior temp of 165 degrees, usually about 1 1/2 hours.
6- In a seperate pan, saute the mushrooms in olive oil & butter until brown & then add into the chicken mix, about 15 - 20 minutes before the chicken is done cooking.
7- Serve over white arborio rice, paired with a glass of Smoke Eater "First Due Red" Pinotage!
Smoke Eater has partnered as an affiliate with the companies whose products you will see offered on this website, which we cook with & use in our Kitchens & recipes & on the Television Show “Firehouse Kitchen”.
Every time you purchase one of these products through our website, a portion of all net proceeds is donated to various Firefighter, First Responder & other charities.
So, when you purchase our affiliate products through our website, food blog & SM sites, you are supporting those who are there for us every day.
And we thank you for your support!
Smoke Eater Enterprises, LLC