Eric Ripert's Coq Au Vin

Yield 8
RECIPE Ingredients
  • 2 Organic Free-Range Chickens, about 3 lbs each, cut into 8 pieces each
  • 2 tablespoons all-purpose flour, plus more for dusting
  • 1/2 cup grapeseed or canola oil
  • 1 slice Applewood Smoked Bacon
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup onion, diced
  • 4 cloves garlic, peeled and sliced
  • 6 ounces button mushrooms, washed and diced
  • 1 cup brandy
  • 2 bottles (750 ml each) red wine
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • 2 sprigs thyme, fresh
  • Fine sea salt
  • Freshly-ground pepper, to taste
Recipe notes
Make Chef Eric Ripert's classic recipe for Coq au Vin - chicken with wine sauce - for Sunday supper. Serve this rich dish with a loaf of country bread.
RECIPE Preparation
  1. Season chicken pieces with salt and pepper and lightly dust with flour. Heat canola oil in a heavy bottomed stock pot and slowly add the chicken, cooking over medium heat until the skin is golden brown and crispy. Turn chicken and continue cooking until golden brown.
  2. Remove chicken from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp then add the celery, carrot, onion, garlic and mushroom. Cook until lightly caramelized, about 5-7 minutes.
  3. Deglaze the pan with brandy and add the browned chicken, 2 tablespoons of flour, red wine, chicken stock, tomato paste and thyme. Bring to a boil, reduce heat to low and simmer for about 2 hours, until the chicken is very tender and starts falling off the bone.
  4. Carefully remove the chicken from the sauce and reduce the sauce by half. Once the sauce has thickened, add back the chicken and season to taste. Serve over egg noodles.