1. How long should I cook Ina Garten’s Coq au Vin in the oven?

Ina Garten’s Coq au Vin should be cooked in the oven for 30 to 40 minutes at 275°F (135°C). This short cooking time ensures that the chicken stays tender and juicy, unlike traditional coq au vin recipes that may require hours of slow cooking.

2. Can I make Coq au Vin ahead of time?

Yes, Coq au Vin can be made ahead of time! It actually improves in flavor after sitting for a day or two. To store, let the stew cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat it gently on the stove before serving.

3. Can I use white wine instead of red wine in this Coq au Vin recipe?

While red wine is traditional for Coq au Vin, you can substitute white wine for a lighter flavor. However, the depth of flavor might be reduced, and the rich, earthy tones of the dish may be altered. For the best results, stick to a dry red wine like Burgundy, as recommended in the recipe.

Ina Garten's Coq au Vin: A Cozy Twist on a Classic French Dish

Name: Ina Garten's Coq au Vin
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 2 (3- to 4-pound) chickens, each cut into 8 pieces; 8 ounces good bacon or pancetta, diced; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1 pound carrots, cut diagonally into 1-inch pieces; 2 yellow onions, sliced; 2 teaspoons chopped garlic (2 cloves); 1/4 cup Cognac or good brandy; 1 (750-ml) bottle good dry red wine (Burgundy preferred); 2 cups chicken stock; 1 bunch fresh thyme sprigs; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 3 tablespoons all-purpose flour; 1 pound frozen small whole onions; 1 pound porcini or cremini mushrooms, stems removed and thickly sliced

Description

Ina Garten’s Coq au Vin is a flavorful and cozy twist on the traditional French chicken stew, made easy for weeknight dinners. With tender chicken, rich red wine sauce, and earthy vegetables, it’s a satisfying meal that brings the comforting essence of French cuisine to your table in just under an hour.

Ingredients

Scale

2 (3- to 4-pound) chickens, each cut into 8 pieces
8 ounces good bacon or pancetta, diced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 pound carrots, cut diagonally into 1-inch pieces
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/4 cup Cognac or good brandy
1 (750-ml) bottle good dry red wine (Burgundy preferred)
2 cups chicken stock
1 bunch fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons all-purpose flour
1 pound frozen small whole onions
1 pound porcini or cremini mushrooms, stems removed and thickly sliced

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Instructions

Preheat your oven to 275°F (135°C).
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until lightly browned, about 8 to 10 minutes. Remove from the pot and set aside.
Pat the chicken pieces dry with paper towels, then season generously with salt and pepper. Add the chicken in batches to the Dutch oven and brown on all sides, about 5 minutes per batch. Remove the browned chicken and set aside.
In the same pot, add the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper. Cook for 10 to 12 minutes until the onions are lightly browned. Add the garlic and cook for another minute.
Pour in the Cognac and ignite with a match to burn off the alcohol. Add the bacon and chicken back into the pot, along with any juices from the plate.
Pour in the red wine, chicken stock, and thyme sprigs. Bring to a boil, then cover with a lid and place in the oven. Cook for 30 to 40 minutes, until the chicken is no longer pink.
Mash 2 tablespoons of butter and the flour together to make a paste. Stir this mixture into the stew to thicken the sauce. Add the frozen onions.
In a separate sauté pan, melt the remaining butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add them to the stew and cook for another 10 minutes on the stove.
Season the stew to taste, then serve hot.

Notes

For best flavor, use a good dry red wine such as Burgundy.
Store leftovers in an airtight container for up to 3 days in the fridge.
Feel free to substitute mushrooms with other varieties or add extra veggies like parsnips or potatoes for variation.
For a richer sauce, you can add a splash of heavy cream at the end of cooking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 42g
Cholesterol: 110mg