Cajun Coq au Vin

Name: Cajun Coq au Vin
Prep time: 1 h 15 min
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 1/4 c. olive oil; 3 lb. bone-in, skin-on chicken legs; Kosher salt and freshly ground black pepper; 1 large onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 6 cloves garlic, peeled; 1 tbsp. tomato paste; 3 tbsp. all-purpose flour; 3 c. (about 1 bottle) red wine, such as Beaujolais or Côtes du Rhône; 2 c. chicken or beef stock; 1 bay leaf; 10 sprigs thyme; 8 sprigs fresh flat-leaf parsley, plus more for garnish; 1 tsp. Old Bay Seasoning; 3 unsalted butter; 1/2 lb. andouille sausage, cut into 1/2-inch cubes; 1 lb. pearl or cipollini onions, cooked and peeled according to package directions; 1 lb. small cremini mushrooms

This classic French dish gets a little New Orleans flair.

By Bill BormanPublished: Jul 14, 2023

1 Rating

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Becky Luigart-Stayner

Yields:

6 serving(s)

Prep Time:

1 hr 15 mins

Total Time:

2 hrs 15 mins

It shouldn't be surprising that a classic French dish like Coq au Vin combines well with Cajun-style andouille sausage. But it is surprising that it took us this long to try it! This warming weekend meal goes perfectly with a fall salad or side dish and a glass of good wine.

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Ingredients

1/4 cup olive oil
3 lb. bone-in, skin-on chicken legs
Kosher salt and freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 cloves garlic, peeled
1 Tbsp. tomato paste
3 Tbsp. all-purpose flour
3 cups (about 1 bottle) red wine, such as Beaujolais or Côtes du Rhône
2 cups chicken or beef stock
1 bay leaf
10 sprigs thyme
8 sprigs fresh flat-leaf parsley, plus more for garnish
1 tsp. Old Bay Seasoning
3 unsalted butter
1/2 lb. andouille sausage, cut into 1/2-inch cubes
1 lb. pearl or cipollini onions, cooked and peeled according to package directions
1 lb. small cremini mushrooms

Directions

1. Step 1Heat oil in a Dutch oven or large pot over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until golden brown, 8 to 10 minutes. Transfer to a plate. Reduce heat to medium. Add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add tomato paste and cook, stirring occasionally, until darkened, 1 to 2 minutes. Add flour and cook, stirring, 2 to 3 minutes.
2. Step 2Add wine, scraping up any brown bits from the bottom of the pan, and bring to a boil. Add stock and bring to a boil. Add chicken, bay leaf, thyme, parsley, and Old Bay. Bring to a boil. Reduce to a simmer and cook, covered, until chicken is very tender, 50 minutes to 1 hour.
3. Step 3Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until brown, 5 to 6 minutes. Use a slotted spoon to transfer to a plate. Add onions and remaining 1 tablespoon butter to skillet. Season with salt and pepper. Cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until brown, 6 to 7 minutes. Transfer to the plate with sausage.
4. Step 4Transfer chicken to a plate. Strain liquid through a fine-mesh strainer, discarding solids. Return liquid to pot. Cook, over medium-high heat, until reduced to 6 cups. Add chicken, sausage, onions, and mushrooms and simmer until just warmed through, 2 to 3 minutes. Serve garnished with parsley.