Coq au Vin “GZ”

Serves: 6

Pro For Home Containers:

2 each        Small
1 each        Medium
2 each        Extra Large


6 each       Chicken Thighs
1 bottle    Red Wine, pinot noir preferred
8 each       Thyme Sprigs
2 each       Bay Leaves
1 cups       Carrots, peeled and diced
1 cups       Spanish Onion, peeled and diced
1 cup         Celery, chopped
6 each       Garlic Cloves
½ cup        Flour
2 tbsp       Canola Oil
4 strips     Bacon, chopped
2 cups       Button Mushrooms, washed and cut in half
2 cups       Pearl Onions, frozen (can be left to thaw overnight during prep)
1 ½ cups   Chicken Stock
Kosher salt
Fresh cracked pepper


1.     The previous day, prepare the products for cooking.  Store the chicken in the X-LARGE container (with the removable basket) along with the red wine, thyme, bay leaf, carrots, onions, celery, and garlic cloves.  Allow to marinate overnight.

2.     In a SMALL container, store the chopped bacon.

3.     In the LARGE container, store the button mushrooms and pearl onions.

4.     In the other SMALL container, store the measured chicken stock.

You can do these steps in the morning for evening cooking as well.  


1.     When ready to cook, preheat oven to 275F. 

2.     Lift the chicken and vegetables out of the container by using the colander.  Reserve the red wine. 

5.     Remove the chicken from the vegetables and pat dry with a paper towel. Season the chicken with salt and pepper.  Place the chicken into a clean X-LARGE container without the colander.  Add the flour, season the chicken with salt and pepper, and shake until thoroughly coated. 

6.     In a large dutch oven, heat the canola oil over a medium low flame.  Add the bacon and cook, stirring often, until caramelized and the pork has released its fat. 

7.     Remove the bacon from the pan.  Heat the dutch oven to medium high and shake off the excess flour of the chicken.  Brown the chicken on all sides, then remove from the pan.  Add the thyme, bay leaf, carrots, onions, celery, garlic cloves, mushrooms, and pearl onions.  Cook the vegetables and aromatics until caramelized. 

8.     Add the red wine and reduce by half.  Add the chicken stock and bring to a simmer.  Season the base with salt and pepper.  Return the chicken to the pan and cover. 

9.     Cook for 2 ½-3 hours, or until the chicken is tender and the sauce has thickened.  If necessary, you may finish the dish on the stove by simmering uncovered, to reduce the mixture further depending on how thick you would like the sauce.

When finished eating, left overs can be stored in the fridge, uncovered, until cooled.  Once cooled, cover the chicken and store for up to two days.  To reheat, release the lid slightly and microwave until hot.  

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