- Portion size 6 servings
Ingredients
Method
In a shallow sealable container or zip lock bag, cover chicken pieces with red wine – about a cup (250 ml). Marinate for at least 1 hour or up to overnight. Remove chicken from wine, reserving leftover wine for sauce.
Dry chicken with paper towel. Season chicken pieces with salt and pepper. Lightly dredge chicken pieces in flour. Dust off excess.
Brown bacon in Dutch oven until it browns slightly. Drain off some of the fat, if desired. Transfer bacon to a plate and reserve.
Return pan to heat and olive oil and some butter if too dry. Brown the chicken in batches until evenly golden on all sides. This can take up to 10 minutes to render fat from some of the chicken skin. Remove to a plate and reserve. Drain off some of the fat, if desired. Note- flour will stick to pan but will release once deglazed with wine.
Return pan to medium heat and add the onions, mushrooms , and immediately deglaze with brandy. There will be tons of crispy bit in bottom of pan that will lift with a little wooden spoon. Saute over medium heat until golden, about 5-10 minutes. Add the garlic and deglaze with reserved red wine and scrape the bottom of the pan . Add carrots, tomato paste, herbs, and chicken stock. Add back the browned chicken. Cover with approximately 1 cup wine or slightly more. It should be enough to barely cover.
Sprinkle with potatoes, and season with a little salt and pepper. Bring to a boil over medium low heat. Reduce to low and simmer with cover slightly off so sauce thickens slightly.
Simmer for 45 minutes to 1 hour until chicken and vegetables are tender. Stir occasionally to prevent sticking.
Taste sauce and adjust seasoning. Finish with lots of chopped fresh parsley.
6 servings.
WATCH: Coq Au Vin - Classic French Chicken Stew - 1 Pot in 1 Hour | Christine Cushing
Christine Cushing Honoured as a Culinary Trailblazer
On April 24th, 2025, Christine will be recognized with the Culinary Trailblazer Award at the Junior League of Toronto’s 5th Annual Chef’s Showcase. This honour celebrates her incredible contributions to the culinary world and her role as a mentor, innovator, and advocate.
To purchase tickets to the Junior League of Toronto’s 5th Annual Chef’s Showcase, click HERE.
Located at the CENTRE FOR HOSPITALITY AND CULINARY ARTS, GEORGE BROWN COLLEGE | 300 ADELAIDE STREET EAST, TORONTO, ON | Date: APRIL 24, 2025 Time: 6:00 PM to 9:00 PM
