Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coq Au Vin (Chicken Braised in Red Wine) Recipe
    Lost? Site Map

    Coq Au Vin (Chicken Braised in Red Wine)

    Coq Au Vin (Chicken Braised in Red Wine). Photo by Joyful_F&C

    1/1 Photo of Coq Au Vin (Chicken Braised in Red Wine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    papergoddess's Note:

    Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Bouquet Garni

    Directions:

    1. 1
      Mix flour, salt and pepper and put in paper or plastic bag.
    2. 2
      Drop chicken pieces into bag and shake to coat.
    3. 3
      In large skillet fry bacon until crisp; drain and reserve bacon bits.
    4. 4
      Brown chicken in bacon drippings.
    5. 5
      Remove to a plate.
    6. 6
      Add onions and mushrooms to skillet and cook until onions are tender.
    7. 7
      Drain off fat.
    8. 8
      Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
    9. 9
      Add remaining ingredients, including bacon bits.
    10. 10
      Cover and simmer about 1 hours.
    11. 11
      or until chicken is tender.
    12. 12
      (Or cover and bake at 350F for 1-1 1/2 hrs).
    13. 13
      Remove Bouquet Garni before serving.
    14. 14
      Skim off excess fat.
    15. 15
      If desired, sprinkle with snipped parsley.

    Ratings & Reviews:

    • on November 13, 2002

      55

      Omigosh, was this great! Made it almost exactly as written, but had to make a few substitutions since I'd underestimated what I had in the house. Didn't have small onions, so took one large one and cut it into eighths, couldn't find my cheesecloth (or I don't have any - I'm still looking!), so just put the herbs in with the broth and wine and just discarded the bay leaf, and only had lowfat bacon, which made for scant drippings, but it all still worked out beautifully. The taste was delicious, the chicken was moist, and soaked up the juice/broth/wine, which is good, since we also didn't have any bread, either! We'll have the leftovers for dinner tonight (gonna get some bread this time), and I can hardly wait. You guys have GOT to try this - it is PERFECT for company, since you can get it cooking before guests arrive, clean up your kitchen (minimal mess, too, I might add), and just wait for the magic to happen. DH and I didn't speak for the first few bites - just made little whimpering noises (for us, this translates into "too good for words", and it was!). This is going into my cookbook immediately and I'll be making this often during the holidays and through the winter. I know I'm raving, but it's worth it - this dish is just superb!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2002

      55

      I substituted wild duck in this yesterday, served it over mixed rices and it was incredible!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2010

      55

      Amazing! My family really enjoyed this dish. I changed it a bit by using skinless, boneless chicken breasts and browning the chicken in EVOO. I added real bacon bits later on, during simmering, for flavor. I doubled the sauce and served over noodles to rave reviews. What a wonderfully simple recipe! Easy prep, beautiful presentation. Thank you for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)

    Advertisement

    Nutritional Facts for Coq Au Vin (Chicken Braised in Red Wine)

    Serving Size: 1 (714 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 985.7
     
    Calories from Fat 518
    52%
    Total Fat 57.6 g
    88%
    Saturated Fat 16.7 g
    83%
    Cholesterol 263.5 mg
    87%
    Sodium 1446.9 mg
    60%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 8.7 g
    34%
    Protein 71.1 g
    142%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites