Coq au Vin

36 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“This is a French chicken dish cooked with vegetables, herbs and burgundy wine that is absolutely marvelous. I make it for special occasions and am always complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if desired.” - by Kelly Bigelow

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Metric US

Original recipe yields 4 servings

Directions

Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Nutrition

Amount Per Serving (4 total)

Calories
242 cal
12%

Fat
2.2 g
3%

Carbs
13.1 g
4%

Based on a 2,000 calorie diet

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Reviews (36)

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VORCHA

Jan. 10, 2006

"This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry, the sauce lacked th..." See moree depth of flavor that makes this dish famous. If you are going to make Coq Au Vin, take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal."

MONCHICHI

Feb. 10, 2004

"This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet, reduce the..." See more onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish."

BayHolly

Dec. 15, 2004

"Although I cook a lot, I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly, it was a disappointment. It was too winey and the sauce had no depth. I would try adding a ..." See moreteaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better, it's worth the extra few minutes of prep work! Thanks anyway, Kelly!"

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