This was my first try at making Coq Au Vin, but it definitely won’t be the last! I found this recipe over at Country Living, and it was scrumptious! Tender chicken with crispy bits of pancetta and mushrooms smothered in a heavenly sauce – what more could you ask for? All of my favorites are contained in this one dish.
For this recipe, I used our 6-Qt. Enameled Dutch Oven, here’s more info on this terrific product:
Cast Iron Dutch Oven
Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. This Dutch oven is beautiful so it’s ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile.
The 6-qt. (5.7-L) Dutch oven has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
The lid has a sturdy handle that makes it easy to manage even with an oven mitt. And, the inside of the lid is covered with bumps that redirect the condensation in the pot to drip back onto the food, making it a self-basting pot. This makes your food juicy, tender, and more flavorful.
Do More With a Dutch Oven
Dutch ovens are known for low-and-slow braises and special-occasion meals. But they can do much more. Heat-safe up to 500°F (260°C), this pot is ideal for simmering sauces and cooking pasta and grains. And, they can even make a delicious loaf of bread.
Product Details
- Dishwasher safe for easy clean-up. Because the rim around the edge of the cast iron isn’t enameled, we recommend hand drying the baker when the cycle is finished to prevent rusting.
- 14 lbs. (6.4 kg), 12¾” x 10¼” x 8″ (32 cm x 31 cm x 20 cm)
- 6-quart, 24 cups, (5.7-L)
Warranty
I LOVE that it has a lifetime guarantee, Pampered Chef truly stands by their products. Click the link to get yours today, for only $99 until November 30th, or while supplies last: 6-Qt. Enameled Dutch Oven
Let’s jump right in!
Ingredients
- 2 tsp. olive oil
- 4 oz. pancetta, cut into 1/2-inch pieces
- 1 (3 1/2- to 4-pound) whole chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 lb. cremini mushrooms, quartered
- 2 medium onions, chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 cloves garlic, chopped
- 2 tbsp. all-purpose flour
- 1 (750-milliliter) bottle dry white wine
- 1/2 c. chicken stock
- 2 tbsp. Dijon mustard
- 6 sprigs thyme
- 2 bay leaves
- 1/4 c. fresh tarragon, chopped
Instructions
Preheat oven to 350°F. Slice mushrooms into quarters, and cut chicken into ten pieces; season with salt and pepper.
Open wine, chop onions, slice leeks, peel and chop garlic.
Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add chicken to Dutch oven and cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.
Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.
Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.
Delicious! This made the house smell glorious while cooking in the oven. One of the best meals I’ve made, we really enjoyed this recipe. Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!
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Coq Au Vin – Country Living
Equipment
Ingredients
- 2 tap olive oil
- 4 oz diced pancetta
- 4 lb whole chicken, cut into pieces
- kosher salt and pepper, to taste
- 1 lb cremini mushrooms, quartered
- 2 medium onions, chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 cloves garlic, chopped
- 2 tbsp all-purpose flour
- 1 (750-milliliter)bottle dry white wine
- ½ cup chicken stock
- 2 tbsp Dijon mustard
- 6 sprigs thyme
- 2 dried bay leaves (or one fresh)
- ¼ cup fresh tarragon, chopped
Instructions
- Preheat oven to 350°F.
- Slice mushrooms into quarters, and cut chicken into ten pieces; season with salt and pepper.
- Open wine, chop onions, slice leeks, peel and chop garlic.
- Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add chicken to Dutch oven and cook, skin side down,until golden brown, 5 to 7 minutes. Transfer to plate.
- Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook,stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly.Add stock, mustard, thyme, and bay leaves; bring to a simmer.
- Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.
