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Coq au Vin With Sausage, Thyme, and Merlot April 30, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok, so true Coq au Vin is to be made with a rooster but since we didn’t have one laying around we used a bird from the store for this recipe. I have made a few Coq au Vins and this one had the least amount of veggies which was a bit weird but we still enjoyed the flavors.


  • 2 tablespoons olive oil
  • 1 (3 1/2 pound) chicken cut into 8 pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 veal, chicken, or beef sausage links (about 6 ounces total), fresh or frozen, cut in 1-inch pieces
  • 1 cup peeled pearl onions
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (750ml) bottle merlot
  • 1 small bunch fresh thyme or 1 tablespoon dried
  • 1 bay leaf
  • 1 cup cremini mushrooms, halved




Preheat the oven to 375°F.


Heat a large Dutch oven over medium-high heat and pour in the olive oil. Season the chicken with the salt and pepper. Brown the chicken on all sides, cooking for 10 to 15 minutes total, and transfer to a large plate. Add the sausage to the drippings in the pot and cook until browned, 6 to 8 minutes; transfer to the plate with the chicken. Add the onions to the drippings and saute them until browned, about 6 minutes. Add the garlic and cook for about 3 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes. Add 1 cup water, the wine, thyme, bay leaf, and reserved chicken and sausage. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes.


Add the mushrooms, re‑cover, and bake until the chicken is tender, about 30 minutes more.


Transfer the chicken, sausage, and all the vegetables with a fine-mesh strainer or slotted spoon to a bowl and keep warm. Remove and discard the bay leaf and the thyme sprigs so just sauce remains in the pot. Bring to a boil, and simmer until reduced by half, about 20 minutes. Return the chicken and vegetables to the sauce and stir to coat well and heat through. Serve immediately on a rimmed platter, passing any extra sauce in a gravy boat.

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