Coq Au Vin (Chicken Braised in Red Wine)

"Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by andy.wilson photo by andy.wilson
photo by andy.wilson photo by andy.wilson
photo by Joyful_FandC photo by Joyful_FandC
Ready In:
1hr 30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Mix flour, salt and pepper and put in paper or plastic bag.
  • Drop chicken pieces into bag and shake to coat.
  • In large skillet fry bacon until crisp; drain and reserve bacon bits.
  • Brown chicken in bacon drippings.
  • Remove to a plate.
  • Add onions and mushrooms to skillet and cook until onions are tender.
  • Drain off fat.
  • Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
  • Add remaining ingredients, including bacon bits.
  • Cover and simmer about 1 hours.
  • or until chicken is tender.
  • (Or cover and bake at 350F for 1-1 1/2 hrs).
  • Remove Bouquet Garni before serving.
  • Skim off excess fat.
  • If desired, sprinkle with snipped parsley.

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Reviews

  1. Omigosh, was this great! Made it almost exactly as written, but had to make a few substitutions since I'd underestimated what I had in the house. Didn't have small onions, so took one large one and cut it into eighths, couldn't find my cheesecloth (or I don't have any - I'm still looking!), so just put the herbs in with the broth and wine and just discarded the bay leaf, and only had lowfat bacon, which made for scant drippings, but it all still worked out beautifully. The taste was delicious, the chicken was moist, and soaked up the juice/broth/wine, which is good, since we also didn't have any bread, either! We'll have the leftovers for dinner tonight (gonna get some bread this time), and I can hardly wait. You guys have GOT to try this - it is PERFECT for company, since you can get it cooking before guests arrive, clean up your kitchen (minimal mess, too, I might add), and just wait for the magic to happen. DH and I didn't speak for the first few bites - just made little whimpering noises (for us, this translates into "too good for words", and it was!). This is going into my cookbook immediately and I'll be making this often during the holidays and through the winter. I know I'm raving, but it's worth it - this dish is just superb!
     
  2. I substituted wild duck in this yesterday, served it over mixed rices and it was incredible!!
     
  3. Amazing! My family really enjoyed this dish. I changed it a bit by using skinless, boneless chicken breasts and browning the chicken in EVOO. I added real bacon bits later on, during simmering, for flavor. I doubled the sauce and served over noodles to rave reviews. What a wonderfully simple recipe! Easy prep, beautiful presentation. Thank you for sharing this recipe!
     
  4. Wonderful as written (which I try to do the first time so I can accurately review it.) The second time I made it, I omitted the bacon, used a full bottle of wine and added green beans. I cooked it down longer as it had more liquid and I waited until it was near the end to check the salt. We like it best this way, but made according to recipe is a good way to start and very delicious. This recipe is my go to for guests.
     
  5. Delicious! DH said it was his new favorite way to cook chicken. Pretty easy and such a reward - mmmm! I must admit that I was lazy about the Bouquet Garni and just put the herbs straight into the sauce without containing them (just pulled out the bay leaves before serving). Worked just fine.<br/>Thanks for posting this recipe!
     
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Tweaks

  1. This is very good. I made this the other day and served it with some buttered noodles and french bread. I subbed in some pearl onions for the onions but otherwise followed the directions exactly. Its really easy to make too. Thank you for sharing this with us.
     
  2. I made this tonight and it was amazing!! I tweaked it a little to the ingredients I had available. EVOO instead of bacon, no onions or mushrooms so I used extra garlic, and I used baby carrots. I also added dried herbs directly to the sauce instead of bouquet garni and it was still fantastic! I will make this again. Served with mashed potatoes with sauce drizzled over and broccoli. Delicious! Can't wait to eat leftovers!
     
  3. Simply amazing!! this took me forever to make, though, because I had a hard time getting my chicken pieces to brown--and it had to be done in 2 batches because my pan was not big enough to brown all at once (and it really was a pretty big pan!). next time i would brown all at once using 2 huge pans to save time. next time i would also let my chicken dry out in the fridge prior to browning. lastly, we really wanted there to be more sauce and onions. i ended up making a second batch of the sauce/onions for leftovers, as we were out by the time we ate half the dish. my alterations due to ingredients on hand: i used dried herbs in a bag for the bouquet garni; i used 1 lb of frozen pearl onions instead of 6 small onions (I would not do this again because they practically melted away); i also used 4 cloves garlic just because we love garlic. i wll absolutely make this again; the flavor was amazing. it's perfect for company too!
     
  4. This was so elegant and delicious! I used skin-on, bone-in chicken thighs and replaced the bacon with pancetta (it's what I had on hand). I thought I was making enough to last the weekend, but my boyfriend and I finished it off in one sitting. Thank you!
     
  5. This was so easy to make yet had a gourmet flare to it. The wine really adds a wonderful flavour to the dish. I used skinless chicken breasts and approx 1 cup of chopped shallots instead of onions. I cooked this dish in my skillet and the chicken was very succulent. Thank you Papergodess for an outstanding recipe. I will be making this one a lot.
     

RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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