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Classic Ina Garten French Coq Au Vin

Name: Classic Ina Garten French Coq Au Vin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: western
Ingredients: Bacon; olive oil; chicken; kosher salt; crushed black pepper; Carrot; yellow onion; Garlic; Cognac or brandy; dry red wine (Burgundy); Chicken Stock or Water; fresh thyme; Unsalted butter; All purpose flour; frozen small pearl onions; cremini mushrooms

groups3 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 70 minsscheduleTotal: 90 minsoutdoor_grillBraised

Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

00:00:16

warningStay safe

Stand back when adding raw bacon to hot oil to prevent hot oil splatters.

Slice 115g of bacon into thick lardons. Heat 2 tbsp of olive oil in a Dutch oven over medium heat, add the bacon lardons, and cook for about 8 to 10 minutes until crispy and rendered. Use a slotted spoon to transfer the crisp bacon to a plate, leaving the rendered fat in the pot.

local_fire_departmentMedium heat for 8 to 10 minutes

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Watch out

Keep heat controlled so the bacon fat renders without burning, as this fat will build the flavor base for browning the chicken.

Ingredients:Bacon (115 g)olive oil (2 tbsp)

Tools:slotted spooncast iron pot

Active Cooking

00:00:32

warningStay safe

Wash your hands thoroughly with soap after handling raw chicken to prevent cross-contamination.

Season 1.5kg of cut chicken pieces liberally on both sides with 2 tsp of kosher salt and 1 tsp of black pepper. In the same Dutch oven with hot bacon fat, brown the chicken pieces in single-layer batches for about 5 minutes per side until golden brown on the outside. Transfer browned chicken pieces to the plate with the bacon.

local_fire_departmentMedium-high heat, 5 minutes per side

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Watch out

Do not overcrowd the pot when browning chicken

crowding lowers heat and causes chicken to steam rather than brown

Ingredients:chicken (1.5 kg)kosher salt (2 tsp)crushed black pepper (1 tsp)

Tools:Tongs

Active Cooking

00:01:46

Slice 225g of carrots diagonally into thick 1-inch slices, slice 1 yellow onion, and mince 1 clove of garlic. Add carrots and onion into the Dutch oven and sauté over medium heat for 10 to 12 minutes until onions are lightly browned. Add minced garlic and cook for 1 more minute. Pour in 60ml of Cognac and stir while scraping up browned bits from the bottom of the pot.

local_fire_departmentMedium heat for 11 to 13 minutes

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Watch out

Be thorough when scraping the bottom of the pot during deglazing

those caramelized brown bits add essential depth to the stew gravy

Ingredients:Carrot (225 g)yellow onion (1 piece)Garlic (1 clove)Cognac or brandy (60 ml)

Tools:chef's knifewooden spoon

Active Cooking

00:02:17

warningStay safe

Always wear oven mitts when moving the heavy hot Dutch oven into or out of the oven.

Return the browned chicken pieces, bacon, and all accumulated resting juices back into the pot. Pour in 375ml of dry red Burgundy wine and 240ml of chicken stock, then top with 10 fresh thyme sprigs. Bring to a boil on the stovetop, cover tightly with lid, and bake in a preheated oven at 250°F (120°C) for 30 to 45 minutes until chicken is tender.

local_fire_department250°F (120°C) preheated oven for 30-45 minutes

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Watch out

Make sure the Dutch oven lid is sealed tightly before placing into oven to prevent excess braising liquid from evaporating.

Ingredients:dry red wine (Burgundy) (375 ml)Chicken Stock or Water (240 ml)fresh thyme (10 piece)

Tools:oven mitts

Active Cooking

00:02:52

Thickly slice 225g of cremini mushrooms. Heat 1 tbsp of unsalted butter in a wide skillet over medium-low heat. Add sliced mushrooms and sauté for 5 to 10 minutes, stirring occasionally until golden brown.

local_fire_departmentMedium-low heat for 5 to 10 minutes

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Watch out

Use a wide pan so mushrooms sear and brown evenly rather than releasing excess liquid and steaming.

Ingredients:cremini mushrooms (225 g)Unsalted butter (1 tbsp)

Tools:skillet / pan

Preparation

00:03:47

In a small bowl, place 1 tbsp of softened unsalted butter and 1.5 tbsp of all-purpose flour. Mash and mix them together thoroughly with a fork until a smooth, uniform paste forms.

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Watch out

Mash butter and flour completely into a smooth paste to ensure it dissolves instantly into stew without leaving flour lumps.

Ingredients:Unsalted butter (1 tbsp)All purpose flour (1.5 tbsp)

Tools:forksmall bowl

Active Cooking

00:04:04

Carefully remove the Dutch oven from the oven and place back on the stovetop. Add the prepared butter-flour paste, 225g of frozen small pearl onions, and sautéed mushrooms directly into the stew. Stir well and bring to a simmer over medium heat for 10 minutes until sauce is glossy and thick. Discard bare thyme stems before serving hot.

local_fire_departmentMedium simmer for 10 minutes

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Watch out

Simmer gently while stirring so the flour paste thickens the gravy evenly without sticking to the bottom of the pot.

Ingredients:frozen small pearl onions (225 g)

Tools:wooden spoon