Coq Au Vin cooked in a Dutch oven made with chicken thighs and vegetables in a combination of red wine, brandy and chicken broth.
This is one of those meals where I didn't really know what I was going to make for dinner and found another package of chicken thighs in my freezer. I think they're all gone now!.
I also had an open bottle of red wine that I really needed to use up before it went bad so as I started to Google 'chicken with red wine', Coq Au Vin kept coming up.
had never made it before, but when my mother was up for Thanksgiving, she mentioned that she was having a dinner party when she went back home to FL and was going to make this.
It was karma and Coq Au Vin was what I was going to make. I found many different types of recipes, all with their own unique twists, so I just created my own version with what I happened to have on hand and it was superb!
Ingredients Needed
For this recipe you'll need the following ingredients:
- bone-in, skinless chicken thighs
- all purpose flour
- black pepper
- extra virgin olive oil
- butter
- mushrooms
- garlic
- onions
- carrots
- fresh rosemary
- brandy
- chianti(or other dry red wine)
- chicken broth
- kosher salt
How do you make Coq Au Vin?
Combine the flour and pepper in a bowl; then dredge the chicken coating both sides. Heat 1 tablespoon of oil in a Dutch oven (or large pot) over medium high heat; then add the chicken pieces in a single layer to the bottom of the pot.
Brown on both sides approximately 3-4 minutes per side. You may need to do this in two batches so once the first batch of chicken is browned, remove chicken from pot; set aside. Cook the second batch and remove all chicken from the pot.
Next, add the butter to the pot and once melted, add the mushrooms, garlic, onion, carrots and rosemary. Cook 1-2 minutes until the mushrooms and onions become soft.
Deglaze the pot with the brandy and the wine, scraping up the bits from the bottom; then add the chicken broth and the par cooked chicken thighs. Cover the pot with a lid, reduce heat to low; then allow to simmer for 1 hour; stirring occasionally. You can serve this immediately over rice or egg noodles.
I generally only cook with white wine when making a chicken dish, unless it's Chicken Cacciatore, and was pleasantly surprised with this Coq Au Vin. Well that, and the fact that the kids were fighting over the last piece told me this recipe was a keeper!
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Coq Au Vin
Ingredients
- 8 bone-in, skinless chicken thighs
- ¾ cups all purpose flour
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 10 ounces mushrooms (washed and quartered)
- 3 cloves garlic (chopped)
- ½ onion (chopped)
- 1 cup sliced carrots
- 2 tablespoons chopped fresh rosemary
- ¼ cup brandy
- 1 cup chianti (or other dry red wine)
- 1 cup chicken broth
- ½ teaspoon kosher salt
Instructions
- Combine the flour and pepper in a bowl; then dredge the chicken coating both sides.
- Heat 1 tablespoon of oil in a Dutch oven (or large pot) over medium high heat; then add the chicken pieces in a single layer to the bottom of the pot. Brown on both sides approximately 3-4 minutes per side. (You may need to do this in two batches so once the first batch of chicken is browned, remove chicken from pot; set aside. Cook the second batch and remove all chicken from the pot).
- Next, add the butter to the pot and once melted, add the mushrooms, garlic, onion, carrots and rosemary. Cook 1-2 minutes until the mushrooms and onions become soft.
- Deglaze the pan with the brandy and the wine, scraping up the bits from the bottom; then add the chicken broth and the par cooked chicken thighs. Cover the pot with a lid, reduce heat to low; then allow to simmer for 1 hour; stirring occasionally.
Nutrition
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*Originally shared January 2012/Updated January 2022
Carrie's Experimental Kitchen says
Thanks Dave & Carrie! 🙂
Inspired by eRecipeCards says
Sounds great... Wish Chicken thighs would go on sale more in my area. I'd fight for a piece of this too!
Carrie - ASassyRedhead.com says
That sounds and looks amazing. And it doesn't help I chinched on lunch today.
Carrie's Experimental Kitchen says
Thanks Lisa. I think I made ours with egg noodles but potatoes sound good too. Anything to use up the sauce! 🙂
Lisa Hitzeman says
I love coq au vin. Your recipe looks delicious! It's a great dish to entertain with. When I make it, I serve it with mashed potatoes, which is great with all of the yummy sauce!