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Coq Au Vin

Coq Au Vin
Cook Time
1h 15 min
Yields
6 servings

A classic stew, coq au vin is a traditional French dish of chicken braised in wine. Impress guests at your next gathering with this Tested Till Perfect coq au vin recipe.

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ingredients

3 ½
lb(s) chicken, pieces
2
onion
2
slices bacon, chopped
3
cloves garlic, minced
1
lb(s) mushroom, quartered
3
carrot, cut in bite-size pieces
1
tsp dried thyme
1
tsp salt
½
tsp pepper
¼
cup all purpose flour
1 ½
cup dry white wine
1
cup chicken stock
1
bay leaf
chopped fresh parsley
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directions

Step 1

Separate chicken legs at joint.

Step 2

If breasts are large, cut diagonally in half.

Step 3

Cut onions in half lengthwise; thinly slice crosswise.

Step 4

In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate.

Step 5

Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes.

Step 6

Add to plate.

Step 7

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tablespoons (25 mL) of water if sticking to bottom.

Step 8

Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.

Step 9

Stir in flour for 1 minute.

Step 10

Stir in wine, stock and bay leaf; bring to boil.

Step 11

Nestle chicken into vegetable mixture; sprinkle bacon over top.

Step 12

Reduce heat, cover and simmer for 20 minutes.

Step 13

Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.

Step 14

Transfer chicken to platter; cover and keep warm.

Step 15

Discard bay leaf.

Step 16

Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half.

Step 17

Pour sauce and vegetables over chicken.

Step 18

Sprinkle with parsley.

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