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    Coq au vin (Chicken in Wine)

    Coq au vin (Chicken in Wine)



    I got this recipe from a friend of mine. I have yet to try it the way it is written but I have tried with my own variation and me and hubby love it.


    • 2 tablespoons good olive oil
    • 4 ounces good bacon, diced
    • 1 (3 to 4-pound) chicken, cut in 8ths
    • Kosher salt and freshly ground black pepper
    • 1/2 pound carrots, cut diagonally in 1-inch pieces
    • 1 yellow onion, sliced
    • 1 teaspoon chopped garlic
    • 1/4 cup Cognac or good brandy
    • 1/2 bottle (375 ml) good dry red wine
    • 1 cup good chicken stock, preferably homemade
    • 10 fresh thyme sprigs
    • 2 tablespoons unsalted butter, at room temperature, divided
    • 1 1/2 tablespoons all-purpose flour
    • 1/2 pound frozen small whole onions
    • 1/2 pound cremini mushrooms or any type, stems removed and thickly sliced

    Preheat the oven to 250 degrees F.
    Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
    Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
    Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add thewine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
    Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.


    I've made it twice and I don't use the Cognac because I just haven't tried and I use red cooking wine from the store because I have never bought wine and don't know which one to choose. I also use ground thyme because that's all I had on hand. I think at the time, I also was too broke to buy a bottle of wine.
    The way I make it, it is fabulous. One day, I will try it the way it was intended but for right now, it is good with the cooking wine, no cognac/brandy and ground thyme. Enjoy
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    Last edited by cali~jenn; 07-22-2013 at 08:52 PM.

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    Re: Coq au vin (Chicken in Wine)

    Coq au vin (Chicken in Wine)




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