Back to Eric Ripert’s Coq au Vin All Reviews for Eric Ripert’s Coq au Vin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 5101_021610_coqauvin_l.jpg

Ingredients Ingredient Checklist 2 whole (3-pound) chickens 2 tablespoons all-purpose flour, plus more for dusting Fine sea salt and freshly ground black pepper 1/2 cup canola oil 1 slice smoked bacon (optional), cut into 1-inch pieces 1 cup finely chopped celery 1 cup finely chopped carrot 1 cup finely chopped onion 4 cloves garlic, sliced 6 ounces white button mushrooms, trimmed and chopped 2 (750 mL) bottles red wine 2 tablespoons tomato paste 1 cup brandy 2 sprigs fresh thyme 2 sprigs fresh flat-leaf parsley 1 bay leaf Fresh Egg Noodles

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 5101_021610_coqauvin_l.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

5101_021610_coqauvin_l.jpg

5101_021610_coqauvin_l.jpg

Ingredients

Ingredients

  • 2 whole (3-pound) chickens 2 tablespoons all-purpose flour, plus more for dusting Fine sea salt and freshly ground black pepper 1/2 cup canola oil 1 slice smoked bacon (optional), cut into 1-inch pieces 1 cup finely chopped celery 1 cup finely chopped carrot 1 cup finely chopped onion 4 cloves garlic, sliced 6 ounces white button mushrooms, trimmed and chopped 2 (750 mL) bottles red wine 2 tablespoons tomato paste 1 cup brandy 2 sprigs fresh thyme 2 sprigs fresh flat-leaf parsley 1 bay leaf Fresh Egg Noodles

Directions

Remove giblets and neck from chicken and set aside. Rinse both chickens under cold water. Place one whole chicken, breast side down, on a cutting board. Using poultry scissors, cut along each side of the back bone, making sure to remove ribcage. Spread chicken open and cut through the center of the breast bone to separate chicken into two halves. Place each half skin side up; remove wings at the joint where they are attached to the breast. Separate leg and thigh from breast, cut to separate. Repeat process with second chicken. Transfer breasts and legs to refrigerator.

Place backs, wings, and necks (if included) in a large saucepan; add 8 cups water. Bring to a boil over high heat; immediately reduce heat to a low simmer. Simmer for 2 hours, skimming impurities from the top as stock cooks. Strain stock through a fine mesh sieve into a large container; discard solids. Stock can be made up to 1 day ahead and kept refrigerated until ready to use.

Remove chicken pieces from refrigerator and season with salt and pepper. Dust chicken lightly with flour. Heat canola oil in a large heavy-bottomed pot over medium heat. Working in batches, add chicken and cook, turning, until golden brown and crisp on all sides. Remove chicken from pot and set aside.

Drain all but 1 tablespoon oil from pot. Add bacon, if using, and cook until fat is rendered and bacon is crisp. Add celery, carrot, onion, garlic, and mushrooms; cook stirring, until lightly caramelized, 5 to 7 minutes.

Meanwhile, add wine to a medium saucepan. Bring to a boil over medium-high heat; let boil for 4 minutes.

Add 2 tablespoons flour and tomato paste to pot with vegetable mixture. Add brandy to deglaze and return chicken to pot along with heated wine, 2 cups of the chicken stock (reserve any remaining chicken stock for another use), thyme, parsley, bay leaf. Bring liquid to a boil and immediately reduce heat to low; simmer until chicken is tender and begins to fall of the bone, about 2 hours.

Carefully remove chicken from liquid and set aside; remove bacon and discard. Bring liquid to a boil; immediately reduce to a simmer. Let simmer until liquid is thickened and reduced by half. Return chicken to pot; season with salt and pepper. Serve with egg noodles.

Reviews (9)

 Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (9)

Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       09/02/2013   Really outstanding recipe. You can quibble over this minute detail or that, but the outcome will be excellent. One of the keys for me is really browning the protein well, it adds to the color and caramelization of flavor.  

Martha Stewart Member     Rating: Unrated       09/20/2010   Questions: Is one slice smoked bacon something special or is it just one slice of what's in the fridge? No covering the pot in step 6? On the show, it looked like they reduced the wine (step 5) a lot more that 4 mins; really only 4 mins? It seems skimpy on veggies; would it hurt to add more? (And No Pearl Onion? Mon Dieu!!) I saw a technique on flaming the brandy to avoid melting the microwave (Eric mentioned this): remove the pot to a table, add the brandy, light it (keeping the lid nearby to p  

Martha Stewart Member     Rating: Unrated       09/08/2010   Great recipe for coq au vin! Would leave bacon, remove bouquet garni, definitely flame brandy before adding stock  

Martha Stewart Member     Rating: Unrated       03/02/2010   I don't think you remove the bacon...but, the bouquet garni or 'herb bundle' should be removed...that might be an error in step 7.  

Martha Stewart Member     Rating: Unrated       02/23/2010   if you skip step 7 the sauce is too thin and tastes "raw" - after step 7 it will taste rich and wonderful - makes a huge difference  

Martha Stewart Member     Rating: Unrated       02/23/2010   I agree, I left the bacon in - another thought on that would be to remove it right away when it's crispy and save it - then serve it on top at the end. time consuming but not complicated - 6 hours and lots of dirty dishes later we had a wonderful dish! I first thought I'd skip step 7 but realized quickly it's a very important step to "finish" the sauce - otherwise it's too thin  

Martha Stewart Member     Rating: Unrated       02/20/2010   Very very good! Fewer steps than other recipes and just as tasty!  

Martha Stewart Member     Rating: Unrated       02/17/2010   made the dish today it is wonderful, however do you really need to remove the beacon? look for it and gave up.  

Martha Stewart Member     Rating: Unrated       02/16/2010   I saw the program early this morning and I started cooking it. I think it is the best of all the Coqs au Vin I have ever tried. Buen Provecho from M?ɬ

    Martha Stewart Member

    Rating: 4 stars 09/02/2013

Really outstanding recipe. You can quibble over this minute detail or that, but the outcome will be excellent. One of the keys for me is really browning the protein well, it adds to the color and caramelization of flavor.

Rating: 4 stars

Rating: Unrated 09/20/2010

Questions: Is one slice smoked bacon something special or is it just one slice of what’s in the fridge? No covering the pot in step 6? On the show, it looked like they reduced the wine (step 5) a lot more that 4 mins; really only 4 mins? It seems skimpy on veggies; would it hurt to add more? (And No Pearl Onion? Mon Dieu!!) I saw a technique on flaming the brandy to avoid melting the microwave (Eric mentioned this): remove the pot to a table, add the brandy, light it (keeping the lid nearby to p

Rating: Unrated

Rating: Unrated 09/08/2010

Great recipe for coq au vin! Would leave bacon, remove bouquet garni, definitely flame brandy before adding stock

Rating: Unrated 03/02/2010

I don’t think you remove the bacon…but, the bouquet garni or ‘herb bundle’ should be removed…that might be an error in step 7.

Rating: Unrated 02/23/2010

if you skip step 7 the sauce is too thin and tastes “raw” - after step 7 it will taste rich and wonderful - makes a huge difference

I agree, I left the bacon in - another thought on that would be to remove it right away when it’s crispy and save it - then serve it on top at the end. time consuming but not complicated - 6 hours and lots of dirty dishes later we had a wonderful dish! I first thought I’d skip step 7 but realized quickly it’s a very important step to “finish” the sauce - otherwise it’s too thin

Rating: Unrated 02/20/2010

Very very good! Fewer steps than other recipes and just as tasty!

Rating: Unrated 02/17/2010

made the dish today it is wonderful, however do you really need to remove the beacon? look for it and gave up.

Rating: Unrated 02/16/2010

I saw the program early this morning and I started cooking it. I think it is the best of all the Coqs au Vin I have ever tried. Buen Provecho from M?ɬ

All Reviews for Eric Ripert’s Coq au Vin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eric Ripert’s Coq au Vin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest