Coq Au Vin by Tyler Florence

Lynn Dine


A recipe I found while searching for French Canadian foods/recipes for our Culinary Quest. I found this one on, and am posting for the event.

★★★★★ 2 votes
10 Min
1 Hr 30 Min
Stove Top


6 slices bacon
2 chicken breasts 2 thighs 2 legs
1/2 cup all-purpose flour
kosher salt and pepper, to taste
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
750 ml bottle burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de provence
3 bay leaves
fresh parsley, chopped, for garnish


1In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
2Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
3To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian