Coco Van – Brined Chicken with Red Wine Sauce and Garnish
Coco Van – Brined Chicken with Red Wine Sauce and Garnish is a medium French recipe that serves 4. 750 calories per serving. Recipe by Fallow on YouTube.
Prep: 50 min | Cook: 2 hrs 10 min | Total: 3 hrs 20 min
Cost: $46.80 total, $11.70 per serving
Ingredients
- 1.5 kg Whole Chicken (cut into boneless pieces, skin left on)
- 100 g Salt (for 5% brine solution)
- 2 L Water (cold, divided for brine)
- 1 Tbsp Black Peppercorns (whole)
- 2 sprigs Fresh Thyme
- 2 Bay Leaf
- 60 g All-Purpose Flour (light dusting, tap off excess)
- 200 g Smoked Bacon (cut into 1‑cm pieces)
- 200 g Pearl Onions (peeled)
- 250 g Button Mushrooms (cleaned, halved)
- 2 Carrots (medium, diced ½‑inch)
- 2 Shallots (peeled, diced)
- 3 cloves Garlic (minced)
- 2 Tbsp Fresh Parsley (chopped, for garnish)
- 500 ml Pinot Noir Red Wine (Burgundy style, dry)
- 500 ml Chicken Stock (low‑sodium)
- 250 ml Beef Stock
- 60 ml Cognac (for flambé)
- 100 g Chicken Liver (trimmed, cleaned)
- 2 Tbsp Olive Oil (for searing)
- to taste Black Pepper
- to taste Salt
Instructions
Make the Brine
Dissolve 100 g salt in 2 L cold water, add peppercorns, thyme sprigs and bay leaves. Stir until salt is fully dissolved and let the mixture come to room temperature.
Time: PT15M
Temperature: room temperature
Brine the Chicken
Place the whole chicken in a large, food‑safe container, pour the brine over it ensuring the bird is fully submerged. Cover and refrigerate for 4 hours.
Time: PT4H
Temperature: 4°C
Debone the Chicken
Remove the wings, then cut off the legs and thighs at the joint. Using a boning knife, carefully separate the meat from the breast bone, keeping the skin intact. Set the boneless pieces aside and reserve the bones for roasting.
Time: PT20M
Roast the Bones
Spread the collected bones on a roasting tray and roast in a pre‑heated oven at 180°C for 30 minutes until lightly browned.
Time: PT30M
Temperature: 180°C
Rinse and Dry the Chicken
Remove the chicken from the brine, discard the brine, rinse briefly under cold water and pat dry with paper towels.
Time: PT5M
Lightly Dust with Flour
Place 60 g flour in a shallow dish, lightly coat each chicken piece, then tap off excess so only a thin veil remains.
Time: PT5M
Sear the Chicken
Heat 2 Tbsp olive oil in the wide‑based sauté pan over medium‑high heat. Place the chicken skin‑side down, sear without moving for 5 minutes, then turn and sear the other side another 5‑7 minutes until a deep golden crust forms.
Time: PT12M
Temperature: medium‑high
Set Chicken Aside
Transfer the seared chicken to a plate and keep warm while you build the sauce.
Time: PT2M
Render Bacon
In the same pan, add the bacon pieces and cook over low heat until the fat renders and the bacon begins to caramelize, about 10 minutes.
Time: PT10M
Temperature: low
Sauté Mushrooms
Add the halved mushrooms to the pan, spread in a single layer, and cook on medium‑high heat until they release moisture and turn golden, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Pearl Onions
Add the peeled pearl onions, sprinkle a pinch of salt and pepper, and sauté until lightly browned, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Cook Carrots and Shallots
Add diced carrots and shallots, lower the heat, and cook until softened, about 7 minutes.
Time: PT7M
Temperature: low
Add Garlic
Stir in minced garlic and sauté for 1 minute until fragrant.
Time: PT1M
Temperature: low
Flambé Cognac
Pour 60 ml cognac into the pan and, using a long lighter or gas stove, ignite the alcohol. Let the flame burn off (about 30 seconds) then extinguish.
Time: PT1M
Deglaze with Red Wine
Add 500 ml Pinot Noir, scraping up the browned bits (fond) from the pan. Bring to a boil and reduce by half, about 15 minutes.
Time: PT15M
Temperature: medium‑high
Add Stocks
Stir in 500 ml chicken stock and 250 ml beef stock, bring to a gentle simmer.
Time: PT5M
Temperature: medium
Simmer Chicken in Sauce
Nestle the seared chicken pieces skin‑side up into the sauce, cover with a lid, and simmer for 20‑30 minutes until the internal temperature reaches 75°C.
Time: PT25M
Temperature: low simmer
Finish the Sauce
Remove the chicken and keep warm. Increase heat and reduce the sauce until it coats the back of a spoon, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Blend Chicken Liver
Pass the sauce through a fine mesh strainer into a clean bowl. Add the trimmed chicken liver and blend with an immersion blender for 1‑2 minutes until smooth.
Time: PT2M
Re‑heat Sauce
Return the blended sauce to the pan, warm gently for 2 minutes.
Time: PT2M
Temperature: low
Plate and Garnish
Place the chicken on serving plates, spoon the sauce over, and scatter the caramelized bacon, mushrooms, pearl onions, and chopped parsley.
Time: PT5M
Nutrition Facts
- Calories
- 750
- Protein
- 45 g
- Carbohydrates
- 15 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains pork, Gluten, High protein
Allergens: Wheat, Pork
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs and breasts
- Instead of Salt: Kosher salt (adjust weight)
- Instead of Black Peppercorns: Cracked pepper
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Bay Leaf: Dried thyme
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Smoked Bacon: Pancetta
- Instead of Pearl Onions: Small yellow onions, quartered
- Instead of Button Mushrooms: Cremini mushrooms
- Instead of Carrots: Parsnips
- Instead of Shallots: Red onion
- Instead of Garlic: Garlic paste (½ tsp)
- Instead of Fresh Parsley: Flat‑leaf parsley
- Instead of Pinot Noir Red Wine: Merlot
- Instead of Chicken Stock: Vegetable stock
- Instead of Beef Stock: More chicken stock
- Instead of Cognac: Brandy
- Instead of Chicken Liver: Liver pâté (30 g)
- Instead of Olive Oil: Unsalted butter
Equipment Needed
- Large Pot
- Cutting Board
- Boning Knife
- Kitchen Shears (optional)
- Roasting Tray
- Oven
- Wide‑Based Sauté Pan / Dutch Oven
- Tongs
- Fine Mesh Strainer
- Blender (immersion or countertop)
- Meat Thermometer
- Lid (fits pan)
Critical Steps — Do Not Skip
- Brining the chicken for 4 hours
- Keeping the skin intact while deboning
- Achieving a deep golden crust during searing
- Flambéing the cognac safely
- Reducing the red wine by half
- Cooking chicken to an internal temperature of 75°C
- Blending chicken liver into the sauce for thickness
Chef Tips from the Video
- Use a kitchen scale for the brine to achieve an exact 5 % salt solution.
- Reserve the rendered bacon fat; it is the flavor base for the entire sauce.
- If you cannot find Pinot Noir, choose a dry Burgundy wine with low tannins for authenticity.
Troubleshooting
Chicken skin does not develop a crust.
Pat the chicken completely dry before flouring and searing; ensure the pan is hot enough and avoid moving the pieces for the first few minutes.
Sauce becomes too thick or grainy after adding liver.
Blend the liver with a splash of warm stock and blend only until smooth; avoid over‑cooking the sauce after blending.
Wine reduction is bitter.
Reduce the wine over medium‑high heat, stirring occasionally, and stop when it reaches a glossy, slightly sweet consistency; add a pinch of sugar if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze sauce and cooked chicken separately for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brine the chicken up to 24 hours ahead; keep it refrigerated.
- Roast the bones and blend the sauce a day before; reheat gently before serving.
- Garnish components (bacon, mushrooms, onions) can be prepared and refrigerated, then added at plating.
Frequently Asked Questions
What is the cultural significance and history of Coco Van in French cuisine?
Coco Van is a modern reinterpretation of the classic French dish Coq au Vin, which originated in Burgundy where abundant Pinot Noir made wine‑based braising practical and safe. Over time, chefs like Pierre Kaufman refined it by adding brining, boneless preparation, and a liver‑enriched sauce, turning a rustic peasant meal into a refined, restaurant‑level entrée.
What are the traditional regional variations of Coq au Vin in Burgundy cuisine?
In Burgundy, the traditional version uses a whole rooster, red wine, lardons, mushrooms, and pearl onions, with no added salt. Some villages add a splash of brandy or use local beef stock for depth. Modern chefs may substitute chicken for rooster and incorporate brining, as shown in this Coco Van recipe.
How is Coco Van traditionally served in Burgundy restaurants?
Traditionally, the braised chicken is presented whole on a platter, surrounded by caramelized bacon, mushrooms, pearl onions, and a glossy red‑wine sauce. It is often accompanied by boiled potatoes or buttered noodles to soak up the sauce, and a glass of the same Burgundy Pinot Noir used in cooking.
What occasions or celebrations is Coco Van associated with in French culture?
Coq au Vin, and by extension Coco Van, is a classic Sunday family dinner in France and is frequently served at holiday gatherings such as Christmas or New Year’s Eve, where its rich flavors complement festive wines and hearty side dishes.
What authentic traditional ingredients are used in Coco Van versus acceptable substitutes?
Authentic ingredients include a whole rooster (or chicken), Burgundy Pinot Noir, lardons or smoked bacon, pearl onions, button mushrooms, carrots, shallots, garlic, thyme, bay leaf, and chicken or beef stock. Acceptable substitutes are chicken thighs for rooster, Merlot for Pinot Noir, pancetta for bacon, and vegetable stock if beef stock is unavailable.
What other Burgundy dishes pair well with Coco Van?
Coco Van pairs beautifully with classic Burgundy sides such as pommes à la sarladaise (garlic‑buttered potatoes), haricots verts almondine, or a simple green salad dressed with a Dijon vinaigrette. A glass of the same Pinot Noir used in the sauce completes the meal.
What are the most common mistakes to avoid when making Coco Van at home?
Common errors include over‑salting the brine, not drying the chicken before searing, overcrowding the pan which prevents a proper crust, and reducing the wine too far, which can make the sauce bitter. Follow the timing and temperature cues in each step to avoid these pitfalls.
Why does this Coco Van recipe use a brine instead of a traditional red‑wine marinate?
The brine adds moisture and gentle seasoning without breaking down the proteins as aggressively as wine can, especially when using modern chicken rather than a tough rooster. This results in juicy, tender meat while preserving the classic wine‑forward flavor during the braise.
Can I make Coco Van ahead of time and how should I store it?
Yes. Brine the chicken up to a day ahead, refrigerate. The sauce can be prepared and strained, then kept in the fridge for 2‑3 days; reheat gently and blend the liver just before serving. Keep the garnish separate and add it at plating to retain texture.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on in‑depth, technique‑driven cooking tutorials that blend classic culinary fundamentals with modern twists, often featuring collaborations with acclaimed chefs and detailed breakdowns of high‑level dishes for home cooks.
How does the YouTube channel Fallow's approach to French cooking differ from other French cooking channels?
Fallow emphasizes scientific explanations behind each step, such as osmosis in brining and Maillard reactions during searing, while many French cooking channels focus more on tradition alone. This analytical style helps viewers understand *why* techniques work, making complex dishes like Coco Van more accessible.
Last updated: August 20, 2026
