As Seen on Fox 11: Coq au Vin with Chef Colin

Chicken with roasted veggies, chicken stock and wine? Wi wi, s’il vous plaît!

Watch this clip to see how Chef Colin prepares this beautiful, comfy, cozy dish.


You can take your chicken breast, thighs or legs (whichever your prefer) and brown them in a pan, then add some bacon, onions and veggies (such as butternut squash, candied beets, mushrooms and shallots) and roast them. Add red wine and chicken stock, then bring to a boil to make a rich sauce.

Put your chicken in the oven to braise it.

Chef Colin plates this dish with a sausage and herb bread pudding, adds the chicken breast and then tops it with the sauce. Finish with a parsley garnish and perhaps some bacon on top.

A Full Recipe is Here:

2 2 1/2-pound chicken (2 1/2 – 3 lbs.) — (1-1.4 kg)Flour for dredging — as neededSalt and pepper — to taste2 ounces clarified butter

4 ounces brandy


1 4-inch carrot stick — (10 cm)

1 leek — split, 4-in. (10-cm) piece

1 sprig fresh thyme

1 bay leaf

6 garlic cloves — peeled and crushed

24 ounces red wine

8 ounces chicken stock

4 ounces bacon lardons

18 pearl onions — peeled

10 mushrooms — medium, quartered

beurre manié — as needed

8 large triangular croutons


1. Cut each chicken into 8 pieces and dredge in flour seasoned with salt and pepper.

2. Heat the clarified butter in a braising pan; brown the chicken.

3. Add the brandy and ignite. When the flame dies, add the bouquet garni, garlic, red wine and chicken stock. Bring to a boil, then reduce to a simmer.

4. Cover the pan and simmer until the chicken is tender, approximately 40 minutes.

5. In a separate pan, sauté the bacon until the fat begins to render. Add the onions and sauté until they begin to brown. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushroom caps and cook them until tender.

6. Remove the chicken from the pan and adjust the sauce’s consistency with the beurre manié. Strain the sauce through a china cap and adjust the seasonings.

7. Spoon the bacon, onions and mushrooms onto a serving platter, place the chicken over them and ladle the sauce over the finished dish. Serve with triangular croutons.

Per Serving (excluding unknown items): 818 Calories; 49g Fat (60.4% calories from fat); 41g Protein; 30g Carbohydrate; 4g Dietary Fiber; 214mg Cholesterol; 1144mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 3 Vegetable; 6 1/2 Fat.