Coq Au Vin is a delicious braised chicken dish using red wine which adds a luscious depth of flavor to this hearty dish. Plus, the red wine is nice to drink while you’re cooking. While it sounds fancy, it is actually quite easy to make and rather economical especially when chicken goes on sale. A whole cut up chicken with skin on can be used but I like to use boneless skinless chicken thighs because they are tender, economical, and have less fat with the skin removed. Note* If desired, mushrooms and cooked bacon could also be added. Here’s how to make it:
Salt and pepper both sides of 2-3 pounds of boneless skinless chicken thighs (a whole cut up chicken with skin can also be substituted if desired), and set aside
Next, cut up the vegetables: 2 stalks of celery, chopped with leaves, 2 cups baby carrots, 1 medium onion, chopped, and 2 cloves of garlic, minced.
Measure out the next ingredients: 1 cup of dry red wine, 2 cups of warm water mixed with 2 tsp. of Better Than Bullion chicken base. Preheat oven to 325 degrees.
In a large oven proof pan or Dutch oven, heat 2 Tbl. olive oil over medium- high heat and brown the chicken thighs in batches and remove to a plate as they are finished browning.
After the chicken is browned and removed to a plate, add the carrots, onions, and celery to the pan and sauté for 2-3 minutes and then add the garlic and cook just until fragrant.
Sprinkle the 2 heaping tablespoons of flour over the vegetables and mix together well while cooking over medium heat until all the flour is mixed into the vegetables.
Next, add the red wine to deglaze the pan and stir constantly as the sauce will thicken quickly, then add the 2 cups of broth and continue to stir and cook for 2 minutes.
Add to the sauce, 2 tablespoons of Herbs de Provence, stir well and then add the chicken back into the pan.
Bring to a boil, cover the pot, and place in a 325-degree oven for 1 1/2 – 2 hours until chicken is very tender.
Chicken is done when it falls apart easily with a fork. This recipe makes it own sauce.
I like to serve Coq Au Vin with mashed rutabaga or mashed potatoes to make a complete meal. Enjoy and happy cooking!
Prep Time: 30 min.
Cooking Time: 2 – 2 1/2 hours total
Difficulty: Easy
Servings: 4-6
Ingredients:
2-3 lbs. boneless skinless chicken thighs (or whole cut up chicken)
Sea salt & black pepper
2 Tbl. olive oil
1 medium onion, chopped
2 stalks celery with leaves, chopped
2 cloves garlic, minced
2 cups baby carrots
2 heaping Tbl. all-purpose unbleached flour
1 cup dry red wine (plus more to drink) 😉
2 cups warm water
2 tsp. chicken flavor Better Than Bullion base
2 Tbl. Herbs de Provence