Coq Au Vin, My Way56 Reviews
- Prep: 30 min
- Cook: 2 hr
- Ready In: 2 hr 30 min
“Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side.” - by CLWEST47
Original recipe yields 6 servings
- Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
- Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
- Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.
Amount Per Serving (6 total)
- 373 cal
- 28.1 g
- 12.9 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough, so I gave it a go. Sadly, it..." See more just doesn't stand up to the classic. I missed the celery, the tomatoes did not add much, and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe."
"I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I ..." See morejump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!"
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