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Alton Brown's Coq au Vin

Last Modified: 01/03/11
First Published: 12/15/07
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Views: 2700

Eventhough this recipe is a simplification of the traditional Coq au Vin, it is still a quite an expensive dish to make with a lot of different ingredients. This meal must be very rich, as the chicken is flavored by bacon, wine and mushrooms among other things.

The price is mainly brought high by the chicken (however the thighs provide a very affordable solution), the pearl onions and the wine. Pearl onions can be difficult to find, and there isn't really any good substitutions, however red or white onion could do in a pinch. (If you can't find any frozen pearl onions, try looking in the pickled section of your grocery store).

 

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Measurements
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General Info
Servings: 4
Total Cost: $28.79
Cost Per Serving: $7.20
Total Calories: 4,187
Calories/Serving: 1,047
IngredientVolumeMassCostCalorie
Onions, Pearl * 320.00 Grams $2.60 113
Chicken, Thighs, with Bone * 6.00 Pounds $5.99 1,834
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Flour, White Unbleached All Purpose 1/2 Cup 2.13 Ounces $0.07 228
Water 2 Tablespoons 28.38 Grams $0.00 0
Bacon, Uncooked * 6.00 Ounces $2.06 545
Mushrooms, Button * 8.00 Ounces $1.50 36
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100
Wine, Red Table 1 1/2 Liter 1,496.27 Grams $13.97 1,065
Tomato Paste 2 Tablespoons 33.00 Grams $0.12 25
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Celery, Chopped 1 Cup 120.00 Grams $0.13 17
Carrots 1 Cup 128.00 Grams $0.14 52
Garlic (3 cloves) 2 Tablespoons 17.00 Grams $0.08 25
Thyme, Fresh, Chopped 1 Tablespoon 9.33 Grams $0.67 12
Bay Leaf (1 leaf) * 1.00 Gram $0.01 3
Chicken Broth, Canned 2 Cups 490.00 Grams $1.00 60

4 to 6 servings

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

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