Coq au Vin Recipe
This delectable Coq au Vin Recipe makes tender, falling off the bone chicken that will have everyone waiting in the kitchen with their plates ready to go.
Way back when, my high school offered only two foreign languages: Spanish and French. I took French. Oui! Oui! Our French teacher was very enthusiastic about the language and culture, inspiring us to get French pen pals and dive right into the culture and cuisine in any way that we could. As if that would make the language gap a bit easier. I suppose that it did somewhat, un peu.
To entice our flavor for the French cuisine, a day was chosen for each student to choose a French recipe or two, prepare it at home and bring it in for a French potluck of sorts. It was great fun! C’était vraiment super! While I struggled with subject verb agreement, I had no trouble whipping up a recipe. I chose Coq au Vin and French Onion Soup. They were both some of the very first recipes I prepared from scratch all by myself. They were both delectable dishes indeed!
While French Onion Soup can be found on just about any menu when dining out, Coq au Vin isn’t so common. It’s usually reserved for fancy restaurants which I don’t really understand, as it is one of the easiest dishes to prepare. It may sound fancy (because it’s French), but all that Coq au Vin means is chicken in a wine sauce. To me it’s the chicken version of a pot roast, only better. Really. Just imagine succulent, falling off the bone chicken in a savory wine sauce, with mushrooms, onion, garlic and carrots. Mouthwatering good is what it is!
You’ll need some basic ingredients for such a lovely meal, a Dutch oven or a large heavy-bottomed oven safe pot (with a lid), and a few hours to let it mingle into the deliciousness that Coq au Vin is all about. So what are you waiting for? Let’s get to cooking, y’all!
More delicious chicken recipes:
- Easy Chicken and Dumplings Recipe
- White Wine Tomato Braised Chicken Recipe
- Chicken Marsala Recipe
- Chicken Pot Pie
Coq au Vin Recipe
A savory chicken in wine sauce with mushrooms, onion, garlic and carrots.
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- salt and pepper
- 3-4 pound whole bone-in chicken cut-up
- 3 tablespoon butter (or more olive oil)
- 1 pound mushrooms, sliced
- 3 cups chopped onion
- 1/2 pound carrots cut into 1-inch pieces
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dry red wine
- 1 cup chicken stock
- 1/4 cup minced fresh parsley
- 1 bay leaf
- Preheat oven to 325-degrees F.
- In a dutch oven or heavy bottomed oven proof pan/baking dish, heat oil over medium-high heat.
- Salt and pepper chicken on both sides. Lightly dredge chicken in flour. When oil is heated, add chicken to pan; brown each piece for about 1-2 minutes each side. Remove chicken and set aside.
- Add butter to pan, scraping up any bits from bottom of pan.
- Add mushroom and cook, stirring occasionally, for 5 minutes.
- Add onions, carrots, garlic, thyme salt, and pepper. Cook, stirring occasionally, for 5 minutes.
- Stir in wine, chicken stock, parsley and bay leaf. Add chicken, tucking into sauce.
- Cover and transfer to oven. Cook at 325-degrees F for 2 1/2 hours.
- If sauce is not thick enough, remove chicken and cook sauce on stovetop over medium-high heat until slightly reduced and desired thickness.
Originally published September 11, 2015.