![]() The best coq au vin recipe will result in tender chicken in a rich red wine sauce with crispy bits of bacon, soft sweet onions and juicy mushrooms. It represents rustic French cooking at its finest. What is Coq au Vin?Ĭoq au vin is a hearty French stew made by cooking chicken in red wine. It's pretty easy to make and pretty impressive to dish up - what's not to love?! The other great thing about this dish is that it reheats really well, and so you can make it ahead and reheat later. It is perfect for a cold winter's evening, with its rich, hearty sauce and wine infused onions and mushrooms. We love this timeless French classic recipe in our house. You could also ladle the Coq au Vin over rice, egg noodles or mashed potatoes.This traditional coq au vin recipe makes the perfect easy dinner party dish or for a special family meal. My favourite way to serve Coq au Vin is ladled in bowls with torn pieces of crusty French baguette as a side. Once you taste this dish you’d think the ingredients and work involved would be much longer than they actually are. The time it takes to slow cook this meal is worth it as the chicken becomes tender and the savoury sauce concentrates. All the ingredients are cooked in one pot and since it’s a rustic and hearty dish you can serve it right out of the pot. I recommend making this recipe in a cast iron Dutch oven with a heavy tight fitting lid as it will hold the heat and keep the moisture in. The finishing touch is butter and flour to thicken and gloss the sauce. The chicken braises in the red wine sauce seasoned with earthy thyme sprigs and bay leaves where it becomes tender and almost falls apart. The pot is de-glazed with a good dose of red wine and chicken broth. Boneless chicken thighs are seared in olive oil, then onions, mushrooms and garlic are browned in the pot. Have you ever heard the saying “a glass of wine for the pan requires one for the cook”? Maybe that’s why I love this recipe so much! In fact use the same wine that you would enjoy drinking with this meal such as a Cabernet Sauvignon, Shiraz or Merlot. ![]() Since the red wine infuses the chicken to give it a rich depth of flavour, be sure and use a good quality one. Everyone loves my flavourful and lighter version of this dish and nobody misses the extra fat and calories! I also use sliced onions instead of pearl onions because honestly, who has time to peel pearl onions? However, I don’t skimp on the amount of red wine or the finishing touch of butter! I’m not saying this is a low fat recipe, but it is definitely healthier than some. My Coq au Vin recipe has my own unique twist. I’ve cut out a lot of fat by eliminating bacon (which is typically used in most recipes) and using boneless chicken thighs (instead of bone-in, skin-on chicken pieces). It's a warm and filling dish for a cold day and usually my husband and I are left with lots of leftovers for the rest of the week. I also often make this dish for a Sunday dinner or even a weeknight meal. When we're ready to eat, I just need to serve the braised chicken dish with a side of crusty French baguette (to soak up the luscious red wine sauce) and wine. I usually make it ahead and leave it simmering to develop a rich flavour, which leaves me time to mingle with my guests while we enjoy the enticing aroma. I love making this recipe when I entertain in the winter. It’s a classic French inspired dish that comes together in one pot with simple ingredients – comfort food at its best. Coq au Vin simply translates to “chicken braised in wine”. Don’t be intimidated by the French name of this recipe.
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