Le Creuset Signature Braiser - Coq au Vin | Williams-Sonoma

Le Creuset's Signature Braiser is an ideal piece of cookware to create the classic French dish, coq au vin.

Recipe:
A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings. This version calls for whole chicken legs, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.
Ingredients:

1 bottle (750ml) Pinot Noir
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise)
6 oz. thick-cut bacon, cut into 1/2-inch dice
3 1/4 lb. whole chicken legs
Kosher salt and freshly ground pepper, to taste
1 lb. small button mushrooms
3/4 lb. shallots, halved
1 Tbs. unsalted butter
3 garlic cloves, minced
2 Tbs. tomato paste
2 Tbs. all-purpose flour
1 3/4 cups chicken broth
3/4 lb. carrots, peeled and cut into 2-inch pieces

Directions:

Preheat an oven to 350°F.

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

[mofojkr]

My husband and I have made this about 6 times, using nothing but this video as a guide. We have also done the braised short ribs several times using your video. Post more Le Creuset videos please! We love them.

[kitty]

This is what I want this pan for, simple, hearty meals.

Now I am convinced I should buy it.

Thanks for the recipe.

[franklinmimi]

He is so easy to understand. I really appreciate how he explains each step. I have always wanted to make Coq a Vin . Now I can 😇

[timoteomasis]

I was excited by reducing the wine. This recipe restored my faith in cooking. There are other videos that show a person preparing this in a frying pan. I used a slow cooker with an aluminum insert. Williams Sonoma never lets me down. I own many of their cookbooks. They permit me to live during a time when I believed life was more exciting. Chuck is the best! Cooking sous vide was also amazing.

[leslieshirkeyjr]

Truly a great French dish, thank you. I have made this multiple times by your video instructions and it turns out amazing. I have been using a Le Creuset chefs oven to make this dish with double the ingredients. 🤙

[Starry_Night_Sky]

Just thinking yum...and thinking I luv the cookware in that classic orange flame color. 

[lindalacom]

Wow, great technique and recipe. I will try this at our next family meal.

[mohammaddavoudian]

Enjoyed watching your video. An excellent recipe and very well explained too. Thank you chef.

[veronical]

Great job chef! I appreciate the step by step explanation, I'll make this recipe asap.

[Williams-Sonoma]

Hi Mike-- I've added the recipe that we used for this video to the video details section.

[brainyinaction]

Me too. I would like more recipes. They are delicious and very easy!

[squange]

Great recipe and quite authentic too. Thanks for that. Will definitely try this.

[Tatjanak]

made this yesterday and pureed half of it to make a thicker sauce. served with a simple gratin. i think i shouldn't have left the chicken in the oven as long as that - probably a half an hour less - but still delicious!

[patrickwilson]

What size braiser was this? Video directions say 5.5 qt dutch oven?

[nunomiguel]

Coq au Vin = Chicken braised in wine, and names can change depending on the spirit you use, like Coq au Champagne!!!
Bacon, then typical vegetables are Mushrooms & optionally Garlic!!! He added additional ingredients = more flavor!!!
I would've probably added some Celery, Ginger. and Soy Sauce, maybe even a touch of Old Bay seasoning!!!
Cooking is all about learning the techniques, then you can use whatever ingredients you like, make the recipe yours!!!

[budte]

The 'doneness' of the bacon?

[bingboyify]

i want this braiser so bad, im saving money for it..

[organs]

This is probably the sixth video I've seen about coq au vin, and no two of them are exactly alike.

[davidgreenapple]

Very nice video. It would be so much more useful if you gave data like "10 minutes to brown each side of chicken" or "2 hours in the oven at 325F", and the like. I saw how you did it but I need more detail about how long and at what temperature to cook.

[tuboto]

temperature in the oven? 375? an hour and a half?