Coq Au Vin by Danny Boome for T-fal Ingenio

I have always wanted to make Coq Au Vin. It just sounds delicious, and it’s one of those dishes that can turn a simple dinner party into a special one.  You know what I mean, your guests feel important eating Coq Au Vin and you feel like a chef!  Well, thanks to a real one, Chef Danny Boome (of Rescue Chef and ABC’s The Chew fame) I can share a wonderful recipe for Coq Au Vin with you.

Chef Danny will be on HSN tomorrow to introduce the launch of T-fal Ingenio.  Ingenio is a revolutionary 20pc set of cookware specially created for HSN. To celebrate it’s launch, Danny is sharing his own easy recipes for Breakfast, Lunch & Dinner, ones that any home cook can make at home—a Frittata, Butternut Squash & Ginger Soup and even Coq au Vin.   All can of course be made with Ingenio—products that feature a frying pan with a removable handle, non-stick coating requiring less oils and fats, and T-fal’s patented Thermospot heat indicator that turns red to indicate ideal heat for cooking.  Sounds awesome to me!

Below is the recipe for Coq Au Vin but you will need to tune in to watch Danny Boome on HSN tomorrow for the others.  You can visit for the schedule and for more information on T-Fal visit

Coq Au Vin

Total Time: 2 hr 5 min – Prep: 10 min – Inactive: 10 min – Cook: 1 hr 45 min – Yield: 4 servings – Level: Easy


  • 1 large chicken, (about 3 to 4 pounds), cut 10 pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 ounces bacon, sliced into 1/4-inch pieces
  • 1 large onion, halved and sliced
  • 1 large carrot, peeled and roughly chopped into bite size pieces
  • 2 ribs celery, roughly chopped into bite size pieces
  • 12 pearl onions
  • 2 tablespoons brandy
  • 4 tablespoons all-purpose flour
  • 3 sprigs fresh thyme
  • 12 small mushrooms, cleaned, large ones cut in 1/2
  • 2 cups chicken stock
  • 1 bottle red wine
  • 3 bay leaves


  • Preheat the oven to 350 degrees F.
  • Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
  • Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
  • Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
  • Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
  • Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.

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