Coq Au Vin

Coq Au Vin made with chicken thighs braised on top of the stove in a Dutch oven with vegetables in a combination of red wine, brandy and chicken broth.

This is one of those meals when I didn’t really know what I was going to make for dinner one night and found yet another package of chicken thighs in my freezer (I think they’re all gone now!).

I had an open bottle of red wine that I really needed to use up before it went bad also. So as I started to google chicken with red wine, Coq Au Vin kept coming up. I had never made it before but when my Mom 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.

So, to me, 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!

I generally only cook with white wine when making a chicken dish (other than using red in marinara sauce for Chicken Cacciatore) and was pleasantly surprised. That, and the fact that the kids were fighting over the last piece told me this one was a keeper!

Coq Au Vin

Chicken thighs braised in red wine and vegetables

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Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Course: Main Entree

Cuisine: French

Keyword: chicken

Servings: 4

Author: Carrie's Experimental Kitchen

Ingredients

• 8 Bone In, Skinless Chicken Thighs
• 3/4 c. All-Purpose Flour
• 1/2 tsp. Fresh Ground Black Pepper
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Butter
• 10 ounce Mushrooms washed and quartered
• 3 Cloves Garlic chopped
• 1/2 Spanish Onion chopped
• 1 c. Carrots sliced (I just sliced some of the baby carrots I happened to have)
• 2 tbsp. Fresh Rosemary chopped
• 1/4 c. Brandy
• 1 c. Chianti
• 1  c. Chicken Broth

Instructions

• Dredge chicken in the flour, then sprinkle with black pepper. Heat about 1 tbsp. oil in a Dutch oven (or large pot), and add the chicken pieces (you will probably need to do this in 2 batches). Brown on both sides over medium heat and remove chicken from pot; set aside.  
• Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary. Saute 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 chicken thighs.
• Bring to a boil, cover then reduce heat to low. Let simmer for 1 hour, stirring occasionally.

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