CONSUMERS BEWARE! Our website has been fraudulently mirrored by a site lacuisinebozeman.shop We cannot honor orders placed on the fraudulent site. Please be careful. Please note our address is lacuisine-bozeman.com and our logo is in the top left corner.

FINAL SHOWROOM SALE | OPEN AUG 25-AUG 29, 10-5 DAILY | Save up to 30% online & in-store

FLAT RATE $9.99 SHIPPING on ORDERS up to $150 | FREE SHIPPING for ORDERS $150+

Your cart

Your cart is empty

Check out these collections.

Best Sellers ⭐️
Gifts
Summertime: Red, White & Blue

FINAL SHOWROOM SALE

🛍 15–30% OFF storewide

WE’RE MOVING TO A DESIGN STUDIO. ✨
Our showroom closes September 4 at 5PM—but La Cuisine's online store stays open, with local pickup, delivery + nationwide shipping. So before we pack it all up and move it to the warehouse, now is the time to SAVE.

SAVE NOW
Coq au Vin cooked in Pan

Coq au Vin

By Executive Chef Lloyd Waldron of Smoke, Fire & Coal

As we welcome the longer days and the anticipation of spring, those nestled in the mountains are reminded that the season's joy can sometimes be bittersweet, often interrupted by unexpected late winter snowstorms. While these sudden snowfalls may keep us indoors, they create the ideal opportunity to retreat to our kitchens and indulge in the comforting process of cooking. One dish that perfectly warms the heart and soul during these chilly days is the classic French Coq au Vin—a rich and flavorful stew that captures the essence of rustic home cooking.

Previous post
Next post

Coq au Vin

Chef Lloyd Waldron

Servings

7

Prep Time

20 minutes

Cook Time

2 hours

Cuisine

French

Category

Main Dish / Stew

To prepare this dish, begin by crisping bacon in a Dutch oven, infusing it with a smoky depth. Next, brown chicken legs until they achieve a beautiful golden hue, then add tender carrots, aromatic garlic, and onions. A splash of cognac and red wine completes the base—just remember to save a glass for yourself! Allow everything to simmer in the oven, finishing with sautéed mushrooms and pearl onions to create a gratifying contrast of textures and flavors. Coq au Vin is more than just dinner; it's a warm embrace on chilly, snowy nights, reminding us to savor the comforts of home as we navigate the last whispers of winter.

Coq au Vin

Ingredients

  • 8 oz diced Bacon

  • 7 Chicken Legs, patted dry

  • 3/4 lb. Carrots, cut on a bias in 1/2 inch size pieces

  • 1 TBS diced Garlic

  • 1/3 cup Cognac

  • 3/4 bottle Red Wine, drink the other 1/4 bottle

  • 5 sprigs of Thyme

  • 4 TBS Butter at room temp

  • 4 TBS Flour

  • 1/2 lb. Boiler Onions

  • 1/2 lb. Mushrooms, sliced thick

blank

  • Dutch or French Oven

  • Tongs

  • Sauté Pan

  • Silicone Spoon

  • Sauté Tool

  • Slotted Spoon

  • Chef Knife

Directions

  1. Preheat your oven to 350 degrees.

  2. With a little olive oil, sauté bacon in Dutch oven on your stove top until brown and crispy, remove from heat. With a slotted spoon remove bacon, leaving fat in the Dutch oven.

  3. Using the same Dutch oven containing the bacon fat, brown the chicken legs. (we are just making the outside crispy, not fully cooking the chicken) Remove chicken once brown and set aside with bacon.

  4. Add the carrots and onions, sauté for about 10 minutes, until carrots are starting to soften. Add the garlic and sauté for 1 minute, add the chicken and bacon back to the Dutch oven. Add the cognac, wine and thyme to the Dutch oven and bring to a boil. Once the stew comes to a boil, put the lid on and place it in the oven on the center rack for 45-60 mins.

  5. In a separate sauté pan, sauté boiler onions and mushrooms with a little olive oil for 5-7 minutes, set aside.

  6. Using a fork combine butter and flour in a small bowl.

  7. Remove Dutch oven from oven, return to burner and bring to simmer. Add mushrooms and boiler onions, return simmer.

  8. Add butter and flour mixture slowly while stirring until mixture thickens and is ready to serve.