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Easy Coq Au Vin

Easy Coq Au Vin

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Marlise

Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired.

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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
  2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
  3. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
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Reviews

Baricat
82
6/4/2010

A respectable jumping-off point - a good premise, but needs work. Here's what to do to improve it: If you are aiming at a fresh taste more reminiscent of the original, then throw out the garlic powder (To save time, mash/mince a whole head when you have time, stir a Tb or two of olive oil into them, and store in a small jar in the fridge. 1 clove=about 1/2 tsp) After browning the chicken pieces, put them on a plate while you saute 1-2 cloves (depending on size) of mashed garlic. Return the chicken to the skillet and proceed as written. Be sure to add about 1/8 tsp thyme, which is authentic in the native French dish. Also, adding about 1 Tb tomato paste along with the wine and stock will 1) tone down the purple color imparted by the wine, making the sauce a more appetizing chestnut color, and 2) round out the flavor of the sauce. BTW, may be done with boneless breasts, but don't cook the chicken in the sauce the entire time, as if you cook pre-sauteed boneless breasts in liquid for 30 minutes, they will be dry and tasteless from overcooking. After you saute them, put aside and simply add them to the sauce the last 5-10 minutes of simmering. The meat will be juicy and incomparably flavorful. These changes will result in not only an easy version of the classic dish closer to the original, but also a better flavor with greater eye appeal. Real coq au vin features a pearl onion garnish and mushrooms, either of which can be easily added at the end to this recipe if you like them.

BSHEMYSHUA
60
12/14/2006

Coq Au Vin is a very good recipe. It does surprise me though that several of the reviewers were either put off or least surprised by the purple color that the wine gave the chicken. When using red wine,What other color were you expecting?

SUKI1979
37
1/25/2005

I tend to be turned off to chicken dishes because I find they often end up bland and flavorless. This recipe, on the other hand, was delicious! I was shocked to like a chicken dish so much! Definitely use chicken with skin to really soak up the flavors.