Tyler Florence’s Ultimate Coq Au Vin | Tyler’s Ultimate | Food Network

Bring the tastes of France to your table with Tyler's Coq au Vin!
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Coq Au Vin
RECIPE COURTESY OF
Level: Intermediate
Overall: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 4 servings

Components

6 pieces bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt
Pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy white wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, sliced, for garnish

Instructions

In a big, heavy frying pan or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain pipes. Cover chicken pieces in flour, salt and pepper. Brown chicken in hot on both sides.

Include garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Put cognac into a little glass. Get rid of pan from heat, gather cognac, Flambe by lighting a long match and holding it simply above the pot, light the fumes. The brandy will ignite and the flames will stress out within 1 minute. When the flames wane, return the pan to the heat and slowly stir in the wine and broth. When the wine is well combined, include the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to enable the sauce to minimize a bit. You may wish to add 1 tablespoon of tomato paste or cornstarch to assist in the thickening procedure.

To serve, top the chicken and veggies with reserved collapsed bacon and fresh parsley.

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's |Tyler's Ultimate|Food Network

Tyler Florence's | Tyler's Ultimate | Food Network

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About the Author: Yvette Cook

10 Comments

  1. I recently developed a machine thay stores live Beehives on my farm here in Florida. The Bees wpuldnt keep up with supply n demand so I turn machine on and what it does is shake the Beehives like a Paint Can Shaker. I have a remote so I can see the honey bees from a distance get so Mad but doing this results in MORE HONEY then normal. I have it patented so dont try and steel my idea

  2. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  3. I think I would probably let it simmer for 4 to 6 hours with the lid on, regardless, thank you #TylerFlorence for the ultimate #CoqAuVin #TylersUltimate

    1. That big hunk of bacon as what garnish? This is a slowly cooked layered dish. Each bite would reflect tgat. I don’t care for this recipe but understand their need to create content with new this or improved that.

    2. @LT * Tyler’s Ultimate is about taking two versions of an authentic recipe and making it for the American audience. (a.k.a. I want it now, dammit!) So he is creating a fast-track version. I’ve made it twice and eaten once in france. They use an old rooster, simmered for hours, not a chicken and the sauce is darker than a deep brown gravy. And yes, you are spot on with your observation.

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