Coq Au Vin

This is a delicious recipe, typically done with Duck.  One of my favorite French goodies.


Coa Au Vin


4 Slices of Bacon, Cut into small pieces

1/4 C Butter

1 Whole Duck (can use chicken*), quartered

16 Small Pearl Onions, peels removed

16 Baby Bella Mushrooms, can cut in half

1 Bunch of Scallions(green onions), diced small

1 Bottle Red Table Wine (I use a Cabernet Sauvignon)

1/4 C Flour

1 C Chicken Broth (if using bouillon cubes, use 2 to 1 C water)

2 tsp. Garlic Salt (I recommend using Garlic on this one)

1/4 tsp. Black Pepper

1 Sprig of Thyme (optional)


  1. Cook bacon until crispy, remove and reserve.  Add in butter, cook pearl onions and mushrooms until browned slightly.

  2. Remove onions and mushrooms, add in scallions until limp, stir in flour until browned.  Remove from heat and add wine and chicken broth, stir well until flour is incorporated.  Return to heat, bring to boil(wine may cause an unpleasant smell, but remember taste will supersede this moment), add in salt, pepper, thyme, and duck.  Bring back to simmer, cover and continue to simmer 45 minutes to an hour.

  3. Serve over rice, potatoes, pasta, my favorite are:dumpling noodles


*I have never used Turkey, though I am sure that is can be used, but based on the size I might want to recommend breasts only


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