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Cook Talk

coq au vin for 30-40
Hi Ellen-
I can't seem to follow the formulas for multiplying a recipe like this. I am assuming that it isn't a straight x10, especially for the bacon and wine.

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

Thank you!

Great choice, can be made ahead, actually better the second day.

The pearl onions and mushrooms can be cooked up to 2 days ahead and stored, covered, in the refrigerator. The chicken and vegetables can be browned, combined with the other ingredients, and stored, covered, over­night in the refrigerator in a Dutch oven or casserole.

This is about right for 40:

40 each TENDERREADY® Roasted Chicken Quarters
3 pounds Pearl Onions (peeled)
4 pounds Button Mushrooms (quartered)
8 (750 ml) Bottles Pinot Noir
12 cups Chicken stock
25 Sprigs Fresh thyme
4 bay leaves
12 cloves Garlic (rough chop)
1 1/2 pounds Bacon, chopped
1/2 cup Unsalted butter

I don't flour the chicken, or add other vegetables, you can to your taste.

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You can add a few whole allspice and whole peppercorns. It is very nice to marinate the chicken pieces several hours or overnight before cooking. Take chicken out of the wine and dry the meat with papertowl. Fry the chicken in the same pan, a few pieces at a time.

You might add a couple of tablespoons tomato paste and a bit of cognac/ brandy.

You need to reduce the sauce either after the chicken is done and taken out, or by boiling down to about half before you start cooking.

Only cook the chicken about 45 minutes, it should NOT fall off the bone.

Thank you so very much! I most certainly will donate - your website is a gem!
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