This is one of my favorite classic winter dishes. Easy to make during the week as it can be prepared start to finish in about an hour and yet it’s fabulous for weekend entertaining too.
You can use chicken breasts or thighs or a combination of breasts, thigh and even legs depending on your preference for white or dark meat. Classically, coq au vin is made with red wine, but I prefer white. For a side dish, roasted new potatoes or cooked basmati rice are my choice.
Coq au Vin
Serves: 4-6
Ingredients
- Kosher salt
- Fresh ground black pepper
- 3 slices bacon, diced
- 6 pieces bone in and skin on chicken breast, thigh or legs
- 8 ounces mushrooms, halved
- ½ cup chopped onion
- 2 medium size cloves garlic, sliced
- ½ cup white wine or red wine
- 1-1/2 cups chicken broth
- 1-1/2 teaspoons fresh chopped thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 4 parsley sprigs
- 2 tablespoons softened butter
- 2 tablespoons flour
- 1 tablespoon chopped parsley
- Sprinkle chicken with salt and pepper
Instructions
- In a large skillet over medium heat, cook bacon until crisp. With a slotted spoon remove bacon, keeping fat in the pan.
- Put chicken skin side down in the pan and cook over medium heat until browned, about 5 to 7 minutes; remove chicken from the pan and set aside.
- Spoon all but 2 tablespoons of fat from the pan; add mushrooms, onions and garlic and cook and stir until softened, about 5 minutes. Add wine, chicken broth, thyme, bay leaf and parsley.
- Return browned chicken, skin side up, back to the pan and sprinkle on half of the bacon; bring mixture to a simmer, cover and reduce heat to low and simmer until chicken is cooked through, about 20-25 minutes.
- In a small bowl, stir together butter and flour.
- Remove bay leaf and parsley from the pan. Stir in butter mixture and cook until slightly thickened, about 2-3 minutes.
- To serve, put chicken on a platter or individual plates and spoon sauce over it. Sprinkle with remaining cooked bacon and chopped parsley.
I recognize this! YUM — I can’t wait to make it. The site looks fabulous — but I knew it would be. Yet another one of your creations. Congratulations!
Thank you!
Linda — how did you get that “like” widget for your facebook page?? ebh
My nephew did it for me – not sure how he did it!
Hi Linda – I’m about to make your yummy-sounding coq au vin. One idea: it would be handy to be able to print the recipes on one page, perhaps w/o photos (because color photos use a lot of toner). A minor suggestion. I’m thrilled to see your blog and will be tuning in regularly!
Best,
Daiga
Thanks, Daiga- great suggestion.
Linda, Rachel and I made this last night. Great fun to cook together and delicious recipe!!
Hi Emily,
I added the “like” buttons using the info on this page:
http://mashable.com/2010/05/07/wordpress-facebook-like-buttons/
Linked to this from a friends FB page and plan to make for dinner tonight. Then realized it was one of your fabulous recipes! I still use a recipe of yours from an STC cooking class many years ago and it is always a hit. Cheers!
That is great – I am glad you are enjoying the recipes.
Fabulous again. Signing up my sister
This is joy Lewis sister……
I make this recipe about once a month –it’s delicious and it’s easy to make, too. It is ALWAYS a hit with my husband and the international students who live with us.
Thank for letting me know, Vonnie. I love hearing from you.
Your recipes are divine! Your inspirational cooking has helped me recreate yummy foods that my family LOVE! Thank you so very much for your website and all of your thoughtfulness! We, my family and I thank you so very much!