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  • 1 Large chicken, Cut into 8 pieces
  • 1 bottle Red wine, Burgundy if possible
  • 1 Onion, large diced
  • 2 Carrots, large diced
  • 1/4lb Bacon lardons
  • 1/2lb Cremini mushrooms, washed and cut in half
  • 16 Pearl onions
  • Pinch Ground clove
  • 2 Bay leaves
  • 10 Sprigs of thyme
  • 3 Tbsp Olive oil
  • 2 Tbsp Butter
  • 4 tsp AP Flour
  • 1/4 cup Water
  • 1 Tbsp Redwine vinegar
  • 2 tsp Unsweetened cocoa powder
  • Salt and pepper to taste
  • Parsley, chopped

Coq au Vin

Ludo à la Maison Season 11 Episode 6...Coq Au Vin


  1. In a large bowl, mix the red wine, onion, carrot, salt, black pepper, clove, bay leaves and thyme. Add the chicken and marinate for 1-2 days making sure it is fully submerged.
  2. Remove the chicken from the marinade and dry well with a towel. Strain the marinade, keeping both the liquid and vegetables.
  3. Heat half the olive oil and half the butter in a large pot over med-high heat. Sear the chicken in batches making sure not to crowd the pan until dark brown. (about 5min each side)
  4. Remove the chicken and set aside. Add the bacon and mushrooms and cook until crispy. Deglaze with a little of the wine and scrape the bottom if it starts to burn.
  5. Add the vegetables and herbs from the marinade and cook until tender. Add the flour and stir to incorporate.
  6. Add the chicken back to the pot with the reserved red wine and enough extra wine to make sure the chicken is covered.
  7. Take a small amount of the wine and add to a small bowl. Whisk in the cocoa powder and add back to the pot.
  8. Cover the pot with a tight lid and cook for about 1 hour.
  9. In a saute pan, add the rest of the olive oil and butter. Add the pearl onions and season with salt. Cook until golden brown.
  10. Pour the water and vinegar over the onions and season with more salt if needed. Cover and cook until tender. (about 40min)
  11. Add the onions back to the chicken along with the remaining cooking liquid.
  12. Make sure the chicken is cooked through and tender. Season if needed.
  13. Finish with chopped parsley and serve.

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