Coq au Vin (Chicken in Red Wine)

2 days ago 16

Democracy Dies successful Darkness

4.7 (6)

This crockery is typically served with pearl onions oregon sauteed mushrooms, but its condiment is truthful luxe that it goes large with mashed oregon roasted potatoes, polenta oregon simply caller bread, too.

You're doing a speedy occurrence of intoxicant successful some accepted and Instant Pot methods, and should beryllium appropriately cautious (follow the directions intimately and carefully).

To marque this successful an Instant Pot, spot the VARIATION, below.

You’ll request a heavy, 10-inch Dutch oven.

To work the accompanying story, see: Instant Pot vs. Dutch oven: Which makes amended food?.

The chickenhearted tastes adjacent amended aft a day's refrigeration.

Adapted from the 50th day variation of "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 2011).

Ingredients

measuring cup

Servings: 4-6

One 3- to 4-ounce chunk of thin bacon, rind discarded
4 tablespoons (1/2 stick) salted oregon unsalted butter
2 1/2 to 3 pounds white- and dark-meat chickenhearted parts (bone-in, skin-on)
1/2 spoon kosher salt, positive much arsenic needed
1/8 spoon freshly crushed achromatic pepper, positive much arsenic needed
1/4 cupful cognac
3 cups young, full-bodied reddish vino specified arsenic Burgundy, Beaujolais, Côtes du Rhône oregon Chianti
1 to 2 cups brownish chickenhearted banal oregon broth, brownish banal oregon beef bouillon
1 1/2 teaspoons herb paste
2 cloves garlic, mashed
1/4 spoon dried thyme
1 bay leaf
3 tablespoons flour
Sprigs of caller parsley, for garnish

Nutritional Facts

Per serving (based connected 6)

Calories
580
Fat
35 g
Saturated Fat
13 g
Carbohydrates
7 g
Sodium
430 mg
Cholesterol
140 mg
Protein
30 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the 50th day variation of "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 2011).

Tested by Andrew Sikkenga and Alex Van Buren.

Published March 10, 2026