Coq Au Vin
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8
People talking
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
- Serves:
- Units:
Nutrition Information
8
People talking
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
- Preheat cooker/fryer to 300 degrees.
- Cook bacon till crisp.
- Remove and reserve.
- Add butter to bacon fat and brown chicken pieces.
- Remove chicken and reserve.
- Lightly cook onions and mushrooms.
- Remove.
- Pour out drippings and reserve 2 tablespoons in cooker.
- Cook garlic and scallions till limp.
- Stir in flour and cook 2 minutes till flour has browned.
- Turn off heat.
- Stir in wine, bouillon and 1 cup of boiling water.
- Turn heat up to 300 degrees and stir till mix comes to a boil.
- Add salt, pepper, thyme and bayleaf.
- Stir.
- Add bacon, chicken, onions and mushrooms.
- Cover.
- Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
- Remove bayleaf before serving.
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RECIPE MADE WITH LOVE BY
@dojemi
Contributor
@dojemi
Contributor
"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."
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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.
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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!
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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.
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