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Tramontina LYON Coq au Vin

Tramontina LYON Coq au Vin

Ingredients

4 pounds chicken thighs and legs
4 to 6 strips smoked bacon, julienned
  Salt and pepper
1 cup pearl onions (frozen is fine)
1 cup cremini mushrooms, sliced
1 onion, diced
3 medium carrots, diced
2 cloves garlic, sliced
3 tablespoons tomato paste
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tomato paste Options

1/2 cup cognac (optional)
2 tablespoons flour
12 ounces red wine (pinot noir, burgundy, or zinfandel)
8 ounces chicken stock
5 sprigs thyme
2 bay leaves
2 teaspoons salt
1 teaspoon pepper
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Peppercorns Options

  Chopped fresh parsley for garnish (optional)
  Egg noodles or steamed potatoes

Cooking Instructions

This recipe is for the Tramontina LYON 5-quart Dutch Oven. A classic French dish, Coq au Vin's history can be traced back to ancient Gaul and Julius Caesar. Makes 4 to 6 servings

Prep Time: 60 minutes
Total Time: 2 hours

1. Preheat the oven to 300 F.

2. In a LYON 5-quart Dutch Oven, cook bacon until crisp on stovetop. Remove bacon from pan and set aside for later.

3. Drain all but 2 tablespoons bacon fat from pan and reserve remaining fat for later use.

4. Sauté pearl onions and mushrooms until they start to take on color. Remove from the pan and set aside, along with the bacon. They do not need to be completely cooked.

5. Remove excess fat from chicken, but make sure the skin remains. Pat chicken dry and sprinkle with salt and pepper.

6. With the Dutch oven on medium-high heat, place chicken inside (skin side down) and 2 tablespoons of bacon fat. Cook chicken to a golden brown color. Flip over and cook an additional 3 minutes. Do not crowd the chicken. Do this in batches if necessary. Remove browned chicken from pan and set aside.

7. Sauté diced onion in 2 tablespoons of fat for 3-4 minutes.

8. Add carrots and cook onion and carrot mixture until the onions start to caramelize.

9. Add minced garlic and cook for 1 minute.

10. Add cognac (optional) and cook for 1 minute.

11. Add tomato paste and flour. Cook for 1 minute.

12. Slowly add red wine, a few tablespoons at a time. Stir well to avoid getting lumps. Cook for 2 minutes.br>
13. Add chicken stock, salt, pepper, thyme and bay leaves.

14. Boil on top of the stove until the mixture is the consistency of gravy, approximately 2-3 minutes.

15. Add chicken back to pan. Place covered Dutch oven in a 300 F oven. Cook for 35 minutes.

16. Add bacon, mushrooms and pearl onions. Return to the oven to cook for 10 minutes.

17. Remove from oven and serve with wide egg noodles or plump steamed potatoes. Garnish with chopped fresh parsley.

Equipment List

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