Ina Garten's Fan-Favorite Coq Au Vin | Barefoot Contessa | Food Network

Ina Garten’s Coq au Vin is a comforting French classic made simple. Tender chicken braised with red wine, bacon, mushrooms and herbs until rich and deeply flavorful. Rustic, elegant and perfect for cozy dinners. #InaGarten #FoodNetwork #BarefootContessa #CoqAuVin Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT! Get Ina Garten’s Coq Au Vin recipe ▶ https://foodtv.com/2JfvqTi Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Coq au Vin Recipe courtesy of Ina Garten Level: Intermediate Total: 1 hr 45 min Active: 45 min Yield: 4 servings Ingredients For the Chicken: 4 ounces good bacon, diced 1 (3- to 4-pound) chicken, cut into eighths Kosher salt and freshly ground black pepper 1/2 pound carrots, cut diagonally into 1-inch pieces 1 yellow onion, sliced 1 teaspoon chopped fresh thyme leaves 2 cloves garlic, minced 1 tablespoon Cognac or brandy 1/2 bottle good dry red wine (such as Burgundy) 1 cup good chicken stock 1 tablespoon tomato paste 2 tablespoons unsalted butter, room temperature 1 1/2 tablespoons all-purpose flour 1/2 pound fresh mushrooms, thickly sliced 10 small white onions, peeled Directions Cook the Bacon: In a large Dutch oven, cook the bacon over medium heat for 8–10 minutes, until crisp. Remove with a slotted spoon and set aside. Brown the Chicken: Pat the chicken dry and season generously with salt and pepper. Brown the chicken in batches in the bacon fat for 5 minutes on each side, until nicely browned. Remove and set aside. Sauté the Vegetables: Add the carrots, sliced onion, thyme, and a pinch of salt to the pan. Cook for 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 minute. Deglaze and Simmer: Add the Cognac, then carefully ignite with a long match to burn off the alcohol (optional). Add the wine, chicken stock, tomato paste, and bacon. Bring to a simmer, then add the chicken back into the pot. Cover and simmer gently for 30–40 minutes, until the chicken is cooked through. Finish the Sauce: In a small bowl, mash the butter and flour together to form a paste (beurre manié). Stir it into the sauce and simmer uncovered for 10 minutes, until slightly thickened. Cook the Mushrooms and Onions: In a separate pan, sauté the mushrooms and small onions in a bit of butter until golden and tender, about 10 minutes. Add them to the stew and simmer 5 minutes more. Serve: Taste for seasoning and serve hot, sprinkled with fresh thyme or parsley, alongside mashed potatoes or crusty bread. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: Instagram: FoodNetwork ▶ TIKTOK: TikTok: foodnetwork ▶ X: https://x.com/FoodNetwork ▶ FACEBOOK: Facebook: FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ina Garten's Coq Au Vin | Barefoot Contessa | Food Network Ina Garten's Fan-Favorite Coq Au Vin | Bar...