Coq Au Vin

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

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

Carrie's Experimental Kitchen

Coq Au Vin cooked in a Dutch oven made with chicken thighs and vegetables in a combination of red wine, brandy and chicken broth.

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Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Entree

Cuisine French

Servings 8

Calories 276 kcal

Ingredients

  

1x2x3x

• 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

Calories: 276kcalCarbohydrates: 14gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 101mgSodium: 270mgPotassium: 476mgFiber: 1gSugar: 2gVitamin A: 2757IUVitamin C: 3mgCalcium: 25mgIron: 2mg

Keyword chicken

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*Originally shared January 2012/Updated January 2022