Coq Au Vin

Coq Au Vin created 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
Serves:
Units:

ingredients

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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@dojemi
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@dojemi
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"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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  1. dojemi
    Coq Au Vin Created by dojemi
  2. dojemi
    Coq Au Vin Created by dojemi
  3. 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.
  4. 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!
  5. 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.
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