Coq au Vin

Yield: 6 Servings

Chef: Chef Thomas Sixsmith

Coq au Vin


  • 2 lbs. chicken thighs
  • 2 onions, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 4 garlic cloves, peeled
  • 2 c. red wine
  • 2 T. olive oil
  • 2 c. chicken stock
  • 12 button mushrooms, quartered
  • 12 pearl onions, peeled
  • 2 T. parsley, chopped


Place the chicken, onions, carrots, celery and garlic in a stainless steel bowl or pan and cover with the red wine. Allow all the ingredients to marinate over night, two days is even better.

Preheat the oven to 375ºF. Remove the chicken from the marinade. Strain off the vegetables and set aside, reserving the marinade. Place the chicken on a paper towel and pat dry. Heat the olive oil in a deep sauté pan over medium heat. Place the chicken in the pan fat side down. Cook the chicken until the skin is crispy. Turn the chicken and cook the other side until its browned. Remove from the pan and place on a paper towel. Add the reserved vegetables to the pan and sauté for 5 minutes. Place the chicken back in the pan. Pour the wine marinade and chicken stock over top. Bring to a simmer. Cover the pan with a lid and place in the oven. Cook for one hour. Add the mushrooms and pearl onions and cook uncovered for 30 more minutes. Remove the chicken from the pan and reduce the liquid by half to a light sauce consistency. Serve over egg noodles. Garnish with chopped parsley.

Enjoy with a glass of Cakebread Cellars Apple Barn Anderson Valley Pinot Noir.