Coq Au Vin

Submitted by dojemi

"I can't remember where I found this recipe. I've been making it for years and it's one of my families most requested. I prepare this in a cooker/fryer. Cook time includes all cooking needed. The meat gets so tender through the final cooking process that the meat literally falls off the bones. Because of that, I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 4 slices bacon, chop and cook til crispy
• 1⁄2 cup butter
• 2 broiler-fryer chickens, cut into quarters
• 16 small white pearl onions (peeled and left whole)
• 16 large mushrooms, sliced
• 2 garlic cloves (minced)
• 1 bunch scallion (cleaned and cut up)
• 1⁄4 cup flour
• 3 cups dry red table wine
• 2 chicken bouillon cubes
• 1 cup boiling water
• 2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon thyme
• 1 bay leaf

directions

1. Preheat cooker/fryer to 300 degrees.
2. Cook bacon till crisp.
3. Remove and reserve.
4. Add butter to bacon fat and brown chicken pieces.
5. Remove chicken and reserve.
6. Lightly cook onions and mushrooms.
7. Remove.
8. Pour out drippings and reserve 2 tablespoons in cooker.
9. Cook garlic and scallions till limp.
10. Stir in flour and cook 2 minutes till flour has browned.
11. Turn off heat.
12. Stir in wine, bouillon and 1 cup of boiling water.
13. Turn heat up to 300 degrees and stir till mix comes to a boil.
14. Add salt, pepper, thyme and bayleaf.
15. Stir.
16. Add bacon, chicken, onions and mushrooms.
17. Cover.
18. Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
19. Remove bayleaf before serving.

Reviews

[HesterX]

I combined this recipe and another (#62127) for a nice hybrid of the two. I marinated the vegetables & fresh herbs (parsley & thyme) the night before in beaujolais wine, then separated them with a strainer. Used half a bag of frozen pearl onions & a combination of bone & boneless thighs. Next time I will use all bone thighs with the skin on, as these were tastier. Very good recipe.

 

[bernettavan]

I made this for supper tonight, my family, including my 16 yr old son loved it! I made it with smashed potatoes as I saw someone else who rated it did ;) My pearl onions were too small (I bought the bulk ones) but I will fix that next time, cause there will be a next time for this!! I plan on making this for my dinner club next time it's my turn! very impressive, Thanks!

 

[Zewbiedoo]

I made this in an 8qt Calphalon pan using the boneless thighs and breasts and only 1/4 cup butter, but otherwise followed the recipe. I used an Alice White 2003 merlot and served with smashed red potatoes, roasted carrots and buttery yeast rolls. I left the lid off the last 1/2 hour to reduce/thicken the sauce a little since it seemed a little thin. Thanks for sharing.

 

[Chef JEFF 4]

Well I have enjoyed many of meals with chicken and nothing quite comparable to this. This by far is one of the most flavorful and tongue teasing meals I have ever tasted. We on the other hand did not substitute anything in the recipe. After tasting we agree...changing it would just not be the same. Thank you soo much!! Excellent!

 

[Queen of Everything]

We had this for dinner last night and truly enjoyed it! I used a Chilean Merlot called Xplorador for the wine and it turned out quite nicely. Also, the addition of the scallions was a very nice touch! Thanks for a great dinner.