Coq au Vin from Chef Nicholas Calias


Try your hand at a classic French dish, with a little guidance from chef Nicholas Calias, who’s got more than a little experience with Gallic cuisine. Here, the Lucie Drink + Dine chef offers up a pared down version of his Coq au Vin that’s perfect for any home cook who’s looking for a comforting dish for a chilly fall (or winter – ’cause winter is coming) night.


Servings: 2


For the coq au vin
  • 4 chicken thighs
  • 1/2 bottle red wine
  • 2 onions, roughly chopped
  • 1 carrot, roughly chopped
  • 1/2 rib celery, roughly chopped
  • 3 cloves garlic, chopped
  • 3 sprigs fresh thyme, leaves removed from stems and roughly chopped
  • 1 quart veal stock
  • salt and pepper to taste
  • 2 ounces vegetable oil
  • flour, as needed
For the accompaniments
  • 2 ounces slab bacon, diced
  • 2 ounces pearl onions
  • 2 ounces mushrooms, quartered
  • 4 ounces egg noodles


  1. Place the chicken, vegetables, garlic and herbs in a container and cover with the red wine. Place in the refrigerator and let marinate for 2 hours.
  2. Remove the chicken from the marinade and pat dry. Season the flour with salt and pepper to taste and dredge the chicken thighs.
  3. Heat the oil in an oven safe pot and then sear the thighs until crisp on all sides. Deglaze the pot with the leftover marinade and bring the mixture to a simmer. Cover and place in a 250 degree oven to cook for approximately 30 minutes.
  4. Meanwhile, sauté the bacon until crisp and the fat is rendered. Then, add the pearl onions and caramelize. Next, add the mushrooms and let cook until tender. Season all the garnishes with salt and pepper to taste.
  5. After cooking, remove the chicken from the pot and set aside. Strain the mixture, and then return to the pan with the veal stock. Reduce the mixture until thick. Return the chicken to the pot to re-warm and season again to taste with salt and pepper.
  6. Serve with the cooked noodles, bacon, pearl onions and mushrooms.

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