Coq au Vin

Published January 1, 1999. From Cook's Illustrated.

Why this recipe works:

For maximum flavor in our coq au vin recipe, we used chicken legs rather than a combination of legs and breasts and gave the sauce and wine enough time to fully reduce. To further develop the flavor, we added the traditional bouquet garni and aromatic vegetables as well as the classic pearl… read more

For maximum flavor in our coq au vin recipe, we used chicken legs rather than a combination of legs and breasts and gave the sauce and wine enough time to fully reduce. To further develop the flavor, we added the traditional bouquet garni and aromatic vegetables as well as the classic pearl onions and white mushrooms. As a final touch to our coq au vin recipe, we thickened the sauce at the end with a beurre manié (equal parts uncooked flour and butter) and finished with fresh parsley.

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Serves 4

If you have the time to blanch and skin them, fresh pearl onions are terrific. Simply cut an “x” in the root end, blanch them in boiling water for 30 seconds, remove them with a slotted spoon, and refresh them in a bowl of ice water. Then slice off the very tip of the roots with a paring knife and squeeze the onions gently from the blossom end. They will pop right out of their skins.

Ingredients

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