Best 5 Coq Au Vin My Way Recipes

**Coq au vin: A Classic French Dish with a Modern Twist**

Coq au vin is a classic French dish that epitomizes rustic French cuisine. This hearty and flavorful dish features tender chicken braised in red wine, with the addition of bacon, mushrooms, and vegetables. The result is a rich and complex stew that is perfect for a special occasion or a cozy family meal. This article presents two variations of coq au vin: a traditional recipe that follows the classic French technique and a modern version with a few contemporary twists. Both recipes are easy to follow and guarantee a delicious and memorable meal. Additionally, we provide a vegetarian alternative for those who prefer a plant-based option, ensuring that everyone can enjoy this timeless dish. Get ready to embark on a culinary journey as we delve into the world of coq au vin, exploring its history, variations, and the secrets to creating an unforgettable dish.

Let's cook with our recipes!

CHEF JOHN'S COQ AU VIN

Chef John's Coq Au Vin image

I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.

Provided by Chef John

Categories World Cuisine Recipes European French

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

6 bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Season chicken thighs all over with salt and black pepper.
Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g

COQ AU VIN

Coq Au Vin image

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Provided by Ina Garten

Categories main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 15

Ingredients

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Steps:

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

SO-EASY COQ AU VIN

So-Easy Coq au Vin image

Here's my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. -Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 bacon strips, chopped
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 bay leaf
1/3 cup all-purpose flour
1/2 cup red wine
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked noodles, optional

Steps:

In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker., Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf., In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken., Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles. Top with bacon.

Nutrition Facts : Calories 299 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 324mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

QUICK COQ AU VIN

Quick Coq au Vin image

This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

Steps:

In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

COQ AU VIN, THE EASY WAY

Coq Au Vin, the Easy Way image

This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for.

Provided by Chocolatl

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
4 lbs chicken pieces, washed and dried thoroughly
3 large onions, peeled and quartered
1 garlic clove, crushed
6 medium carrots, peeled (cut them into large pieces if you don't want whole carrots in the dish)
2 tablespoons flour
2 cups sherry wine
1 bay leaf
1 tablespoon parsley, chopped
1/4 teaspoon dried thyme
1/2 cup mushroom, chopped
salt
fresh ground pepper

Steps:

Melt butter in a large skillet over medium-high heat.
Add chicken pieces and brown on all sides.
Remove chicken and drain on paper towels.
Add onions, garlic and carrots to skillet, and let brown slightly.
Push vegetables to one side and sprinkle in flour, stirring constantly.
Gradually stir in sherry.
Add bay leaf, parsley, thyme and mushrooms.
Season with salt and pepper.
Reduce heat to low and return chicken to pan.
Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
Remove bay leaf before serving.

Tips:

To ensure the chicken is cooked evenly, brown it in batches if necessary.
Use a good quality Burgundy wine for the best flavor.
Don't boil the wine, as this will cook off the alcohol and ruin the flavor.
Add the vegetables to the pot in stages, starting with the ones that take the longest to cook.
Allow the coq au vin to simmer for at least 1 hour, or until the chicken is tender and the sauce has thickened.
Serve the coq au vin over mashed potatoes, egg noodles, or rice.

Conclusion:

Coq au vin is a classic French dish that is perfect for a special occasion. It is a hearty and flavorful stew that is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a delicious and impressive meal, give coq au vin a try. You won't be disappointed!