The Chew: Coq Au Vin Roast Chicken Recipe

The Chew: Coq Au Vin Roast Chicken

For Carla Hall, one of her favorite recipes is a Coq au Vin Roast Chicken. While talking about last-minute holiday eats, it’s no surprise she chose this one to share. Part of what makes this recipe so great is how quickly it can come together. Because it’s paired with vegetables that serve as the roasting rack for the chicken, you can be sure this recipe is not only full of flavor, but pretty hearty and nutritious as well! If you’ve got just days to prep for a big event and no recipe in mind, say no more. This recipe is the perfect one for your main course!

To get the recipe, click next page.


The Chew: Coq Au Vin Roast Chicken Recipe Ingredients

The Chew: Coq Au Vin Roast Chicken Recipe

Carla Hall’s Coq au Vin Roast Chicken recipe comes together quickly and makes for a great last-minute meal idea, especially around the holidays. (stevendepolo / Flickr)

  • 4 stalks celery – cut into 1-inch pieces on the bias
  • 1 lb cremini mushrooms – stems removed, halved (if large)
  • 1/2 C olive oil
  • 4 sprigs thyme
  • 4 carrots – peeled, cut into 1-inch pieces on a bias
  • 1 1/2 C frozen pearl onions – thawed
  • 2 cloves garlic – peeled, sliced
  • 1 whole chicken (4-lbs)
  • Kosher salt and freshly ground black pepper

For the Pan Sauce:

  • 1/2 C red wine
  • 1 C chicken juices/stock
  • 4 tbsp butter – chilled, cubed
  • Kosher salt and freshly ground black pepper
  • 1 tbsp flour
  • 1 tbsp brandy
  • 1 tbsp honey
  • 1 tbsp parsley – chopped + more to garnish



The Chew: Coq Au Vin Roast Chicken Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Put the celery, carrots, mushrooms, pearl onions, sprigs of thyme, and sliced garlic in the bottom of a roasting pan
  3. Drizzle with 2 tbsp of olive and season with salt pepper (the vegetables will serve as a rack for the chicken)
  4. Coat the chicken with the remaining olive oil and season with salt and pepper
  5. Put the chicken on top of the vegetables and put in the oven and roast for an hour to an hour and fifteen minutes until the juices run clear
  6. Remove from the oven and put in the chicken on a carving board to rest for 10 minutes, tented with foil
  7. Transfer the veggies to a platter and tent with foil to keep warm
  8. Once the chicken has rested cut into 8 pieces and put on top of the vegetables
  9. Put the roasting on the stove over medium heat
  10. Add the flour and whisk for about 2 minutes
  11. Deglaze the pan with red wine and brandy, scraping up any browned bits and let reduce slightly
  12. Add the chicken stock and honey whisk to combine
  13. Add the butter and whisk constantly until incorporated
  14. Drizzle the sauce over the chicken and garnish with parsley


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