Coq au vin is chicken with wine. This dish gets its rich flavors from wine, mushrooms, carrots, garlic, and bacon. Coq au vin is comfort food but also has that gourmet flair. Today we can use fresh boneless chicken, so I’ve modernized the recipe with less cooking time.
You will need a pasta pot, pans for dredging, sharp knife, large cooking spoon, and cutting board for meat. Be sure to choose a red wine you would enjoy drinking!
Place butter in the pan and turn on high heat. Immediately when the butter melts, add 2 tbsp olive oil and turn down the heat to medium high. Add the sliced mushrooms. Add herbs. Stir and flip the mushrooms until soft, about 7 minutes. Remove the mushrooms to a bowl. Tip: Do not add salt to mushrooms while cooking. I use herbs such as rosemary, thyme, oregano, or tarragon.
Place two dredging pans side by side. Put 2 tbsp of wine in one, the flour in the other. Add seasoning to the flour and stir. Tip: I use Paula Deen’s house seasoning, 1/4 cup salt, 1 tbsp black pepper, 1 tbsp garlic powder.
Dip each piece of chicken in the wine, then roll in the flour mixture.
Start with the pan on high heat and add the remaining olive oil and the chicken. Turn down the heat to medium high. Allow the chicken to brown for a few minutes. Use tongs to turn the chicken over and brown the other side.
Push the chicken to one side. Add the carrots. Season and cook until softened. Tip: use raw baby carrots if desired, 6 ounces or more.
Add bacon, garlic, mushrooms, chicken broth, wine and herbs. Stir. Cover and simmer for 15 minutes.
Check the chicken for doneness. It should be 175 degrees internally.
Makes 4 servings. Serve with rice or mashed potatoes.
Coq au vin is a French chicken stew with chicken, wine, mushrooms, and carrots. Serve over rice or mashed potatoes.
Ingredients
- 1 tbsp butter, unsalted
- 1.5 lb chicken thighs, boneless and skinless
- ½ tsp herbs (rosemary, thyme, oregano, tarragon)
- 3 slices cooked turkey bacon, broken into 1 inch pieces
- 4 tbsp flour
- 4 tbsp olive oil, divided
- 1 tbsp minced garlic
- 8 oz. sliced fresh mushrooms
- ½ tsp salt/pepper/garlic powder mix
- 1 large carrot, cut into spears, 2 inches long
- 1 cup chicken broth
- 1 cup red wine
- 2 cups cooked brown rice
Instructions
- Place butter in the pan and turn on high heat. Immediately when the butter melts, add 2 tbsp olive oil and turn down the heat to medium high. Add the sliced mushrooms. Add herbs. Stir and flip the mushrooms until soft, about 7 minutes. Remove the mushrooms to a bowl.
- Place two dredging pans side by side. Put 2 tbsp of wine in one, the flour in the other. Add seasoning to the flour and stir.
- Dip each piece of chicken in the wine, then roll in the flour mixture.
- Start with the pan on high heat and add the remaining olive oil and the chicken. Turn down the heat to medium high. Allow the chicken to brown for a few minutes. Use tongs to turn the chicken over and brown the other side.
- Push the chicken to one side. Add the carrots. Season and cook until softened.
- Add bacon, garlic, mushrooms, chicken broth, wine and herbs. Stir. Cover and simmer for 15 minutes.
- Check the chicken for doneness. It should be 175 degrees internally.
- Makes 4 servings. Serve with rice or mashed potatoes.
Notes
Tips: Do not add salt to mushrooms while cooking. I use herbs such as rosemary, thyme, oregano, or tarragon. I use Paula Deen's house seasoning, 1/4 cup salt, 1 tbsp black pepper, 1 tbsp garlic powder. Use raw baby carrots if desired, 6 ounces or more. Use canned or dissolve bouillion cube in warm water.
Nutrition for coq au vin
1 whole recipe of coq au vin with brown rice is about 1845 calories. 1 serving is about 461 calories. Nutrition facts are approximations.
Resource links for coq au vin
- http://www.foodtimeline.org/foodmeats.html#coqauvin
- History of coq au vin from Food Timeline
- https://www.smithsonianmag.com/arts-culture/when-food-changed-history-the-french-revolution-93598442/
- French revolution and food from Smithsonian magazine
- https://www.thespruceeats.com/introduction-to-french-food-and-cooking-1375348
- French food and cooking from The Spruce Eats
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