Easy Traditional Coq Au Vin

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Coq Au Vin Ready For The Fridge
Coq Au Vin Ready For The Fridge
Coq Au Vin Ready For The Fridge

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French Cooking Day

Cooking with Mom, Julie and the Hungarian girls again, we tackle the Über famous Coq Au Vin.

Notes:

  • 1 hour prep time
  • Over Night Marinade
  • 2 1/2 hours cook time
  • 1 Large Dutch Ocen
  • 1 Large Skillet

Serves 6 people

Ingredients 

  • 24-30 Pealed Pearl Onions (or 4 medium onions diced)
  • 1 Roasting Chickens 5-7 lb. cut into 10 pieces, back removed, or 4 leg/thigh
  • Salt & Pepper
  • 1/2 Cup Flour
  • 250 Gran whole piece bacon, chopped
  • 500 grams whole mushrooms, quartered
  • 2 tablespoons butter (unsalted)
  • 1 bottles of red wine (burgundy or pinot noir)
  • 2 tbsp. tomatoe paste
  •  2 celery stalks, chopped
  • 2 medium carrots, chopped
  •  3 cloves garlic
  • 2 tbsp. dried or 6-8 fresh sprigs thyme
  • 1 Bay leaf
  •  2 cups chicken stock or broth

Step One – Salt your chicken pieces, sprinkle with pepper and coat with flour

Step Two– Cut up and fry your bacon in a skillet and place in Dutch oven. In batches, fry your chicken until golden brown, about 7 minutes on either side, adding olive oil or butter to the pan if needed. Place the browned chicken into your Dutch oven.

Step Three– Pour into your Dutch oven chicken stock, add in your tomatoe paste, onions, mushrooms, celery, garlic, thyme, wine and bay leaf. Cover and place into refrigerator over night. Your liquid should just cover your ingredients. If not add more wine.

The Next Day

Step Four– Preheat your oven to 325 degrees F- 163 degrees C. and cook for 2 hours, stirring occasional. Take the lid off, turn the oven up to 350 or 177 and let the water evaporate for the last 1/2 hour. Make sure it does not burn and stir occasional.

The chicken should be very tender, the liquid thick and dark.

Serve over egg noodles

Eva’s Tip: Other recipes out there say to sauté the mushrooms before adding to Dutch over, or remove the vegetables before serving and add your pearl onions after frying to the end. In the past I have done this and I find it fiddley. The way I look at Coq Au Vin it as a glorified chicken stew with red wine. Yes it makes it look prettier by taking out the bits, but the taste is the same. I say eat it all up, every last veggie and drop.

Do not worry too much about the type of red wine either. I use whatever you have in the house.

If you have chicken legs on sale use that. Whatever you like, what ever you can get, this will make it taste delicious.

Bon Appetite

Coq Au Vin served over egg noodles
Coq Au Vin served over egg noodles
Out of the oven Coq Au Vin
Out of the oven Coq Au Vin

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