Name: Coq au Vin
Yield: 6
Cuisine: European
Ingredients: ½ pound (225 g) pancetta, diced; 6 chicken thighs (bone-in, skin-on); 1 large onion; 6 cloves garlic; 2 bay leaves; 1 sprig rosemary, minced; 2 cups (500 ml) red wine; 2 cups (500 ml) chicken stock; 3 tbsp butter; 3 tbsp flour; 12 oz (340 g) mushrooms, sliced; ¼ tsp black pepper

Photos by Heidi Harris

Looking to transport your tastebuds to France for a hearty winter dinner? You’ve come to the right place.

This decadent recipe for coq au vin by Joseph Marini – author of Mastering the Art of Entertaining – is perfect for a casual dinner or cozy gathering at home with friends.

Joseph, who is a professional event planner and luxury lifestyle retailer as well as a European-trained chef and caterer, recently bought and renovated a converted 17th-century charity house (shelter home for the sick and poor) with his husband in the heart of Provence. We were so delighted to feature photos of what Joseph described as, “the place that was destined to become the starting point for our life in France,” in the November/December magazine alongside a collection of his recipes – which he plans to feature in his next book!

SUBSCRIBE TO THE MAGAZINE

Like his first book, which offers sage advice on welcoming and nurturing guests and includes close to 100 recipes apt for get-togethers, Joseph’s upcoming book will highlight their home in France and include tips for entertaining à la française.

In anticipation of his next publication, Joseph put together a delightful collection of French recipes for the readers of My French Country Home to get us inspired for the upcoming winter festivities. We look forward to seeing these and more French-inspired recipes in his next book!

mastering the art of entertaining by joseph marini

About Joseph’s Recipes

For the November/December issue, Joseph offered us a selection of cold weather French classics that deliciously combine his American roots with his love of France. They include Corn Chowder, Cassoulet, Coq au Vin, and Dark Chocolate Soufflé.

Here, we are delighted to share Joseph’s take on Coq au Vin which he explains is an easy-to-make, one-pot dish that is perfect to serve for a casual get-together any time of the year.

Chef’s note: Any part of the chicken can be used, however, using the thighs allows for even and consistent cooking, while also lending itself to equal portions for each guest. Any type of red wine will work, but a good quality burgundy renders the best flavor for the sauce.

SEE A PREVIEW OF THE NOVEMBER/DECEMBER 24 MAGAZINE

Coq au Vin

Serves: 6 Prep Time: 20 minutes Cooking Time: 1 hour 40 minutes 1 hour 40 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

½ pound (225 g) pancetta, diced
6 chicken thighs (bone-in, skin-on)
1 large onion
6 cloves garlic
2 bay leaves
1 sprig rosemary, minced
2 cups (500 ml) red wine
2 cups (500 ml) chicken stock
3 tbsp butter
3 tbsp flour
12 oz (340 g) mushrooms, sliced
¼ tsp black pepper

Instructions

Preheat the oven to 250ºF (120ºC). Season the chicken thighs with salt. Knead the flour and butter together to make a beurre manié and set aside.

Fry the pancetta in a Dutch oven or a medium-to-large, heavy-bottomed pot until crispy. Remove and set aside. Turn the heat up and sear the chicken thighs in the remaining fat, skin side down, until dark golden brown. Flip the thighs and sear the bottom until dark golden brown. Remove from the pot and set aside.

Add the onions to the pot and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for an additional minute. Add the bay leaves, rosemary, chicken stock, wine, and chicken thighs to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 30-40 minutes. Remove the chicken thighs to a plate and place in the oven to keep them warm.

Whisk the beurre manié into the liquid in the pot and bring it back to a slow boil, stirring constantly as the sauce thickens. Add the mushrooms, pancetta, and black pepper. Continue to cook at a slow boil for 10-12 minutes until the sauce thickens enough to coat the back of a spoon. Season with a pinch of salt and pepper to taste, if needed. Place the chicken back in the pot and allow the sauce to simmer with the chicken for an additional 3-4 minutes. To serve, remove the chicken onto a platter and ladle the sauce over the top. Serve immediately.

Notes

Any part of the chicken can be used, however, using the thighs allows for even and consistent cooking, while also lending itself to equal portions for each guest. Any type of red wine will work, but a good quality burgundy renders the best flavor for the sauce.

To see the other classic French recipes we featured in the November/December issue, get a copy of the magazine here.

French recipe recipe

Recipe: Coq au Vin

Coq au Vin

Ingredients

Instructions

Notes

This Site Uses Cookies

Recipe: Coq au Vin

Photos by Heidi Harris

About Joseph’s Recipes

Coq au Vin

Ingredients

Instructions

Notes

Our 7 Favorite French Toners

Our Top 10 Rainy Day Museums in Paris

Related Articles

This Site Uses Cookies