Coq Au Vin is one of our favorite classic French dishes. It has complex flavors that marry together for the perfect entree. Coq Au VinĀ soundsĀ intimidating, and while there are many steps to get it right, it’s totally possible. We teamed up with Electrolux to show you how to do it yourself:

Ingredients:
2 tbsp olive oil
4 oz bacon
1-4 lb chicken, cut in eighths
1/2 lb carrots, chopped
1 yellow onion, sliced
1 tbsp garlic, chopped
1/2 cup Cognac
1 cup chicken stock + 2 tbsp
2 cups burgundy
2 tbsp butter
1 1/2 tbsp flour
1/2 lb frozen, small whole onions
1/2 lb cremini mushrooms
2 handfuls leeks, sliced

Instructions:
1. Preheat Convection Baking Oven to 250 degrees
2. Heat olive oil in a large dutch oven, add bacon and cook over medium-heat for 8-10 mins, remove when browned
3. Add the chicken in batches for about 5 minutes then remove and set aside with bacon
4. In the same pot, add the carrots and onion. Cook over medium for 10-12 mins, stirring occasionally
5. Add garlic and cook for one more minute
6. Add Cognac, bacon, chicken (+ any juices), 1 cup chicken stock, burgundy to the pot
7. Cover & place in oven for 30-40 mins
8. In a separate bowl, mash 1 tbsp butter & flour together. Pour into the dutch oven.
9. Add the frozen onions to the pot
10. In a medium sautee pan, add 1 tbsp butter, cremini mushrooms, leeks, 2 tbsp chicken stock over medium-low heat for 5-10 mins (until browned)
11. Add mushroom mix to stew, bring to a simmer and cook for another 10 mins

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