Coq au Vin
Coq au Vin is the ultimate French comfort food that will have you feeling like you’re dining in a cozy bistro in Paris. Bon appétit!
Today is Coq au Vin Day, so I’ve whipped up a batch for dinner in celebration.
Listen to me, “Whip up a batch.” As if it’s possible to make this in under an hour. I think it took me about an hour and half including the prep time? I think? Not that I’m complaining. This was O.M.G. FABULOUS!! It was most definitely worth the prep and the cook times.
There’s not a lot that’s hands on. There’s a lot of simmering and some recipes even have you braise the chicken in the oven, but I didn’t go that route. I preferred to keep it on the stove top. Very untraditional, I’m sure, but I had to be realistic when creating this recipe. I wanted it to be something I would make again. And oh yeah, baby! I’ll be making this again!
I didn’t have burgundy and didn’t honestly feel like purchasing another bottle of wine when I had a perfectly good one at home to use. So, I popped open the cabernet sauvignon and commenced cooking this most epic of dishes. This, alongside boef bourgignon, are quintessential French dishes made ultimately famous in America by Julia Child. I have yet to make boef bourgignon, but it’s on my list.
I was honestly a bit worried. The last time I used this wine, it turned the dish purple. Thanks to the tomato paste, it didn’t do that. It started to! And S even commented on it looking purple, but I think the tomato paste and the other ingredients made for a very rich looking and surprisingly rich tasting sauce! I tasted it three times to make sure the flavors were exactly where I wanted them to be, and they were. It was definitely rich and flavorful. I can’t wait to have it for lunch today!
Actually, since today is a holiday, I might just make something new and unique with the left overs. You’ll have to have to see what happens next week!
I’ll leave you with this one last picture of the deliciously silky smooth sauce draped over the tender and tasty chicken thighs. I know you will want to make this recipe! It was divine and not difficult.
Coq au Vin
Coq au Vin is the ultimate French comfort food that will have you feeling like you're dining in a cozy bistro in Paris. Bon appétit!
Ingredients
- 1 tablespoons extra virgin olive oil
- 2 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs, skinless
- 1/2 cup diced pancetta
- 2 tablespoons minced garlic
- 1 1/2 cups thinly sliced onion
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 3 cups quartered mushrooms
- 3 cups red wine (burgundy, cabernet sauvignon), divided
- 3 tablespoons tomato paste
- 6 sprigs fresh thyme
- 1 whole bay leaf
- 1 cup chicken broth
- 3 tablespoons flour
- 8 ounces egg noodles, cooked
Instructions
- Heat a Dutch oven over medium-high heat. Add the olive oil and 1 tablespoons butter. Add the salt and pepper to the 1/2 cup of flour and stir to combine. When the butter is melted, dredge the thighs in the flour and brown 3 to 4 minutes on each side. Remove from heat and set aside.
- Add the garlic to the pan and sauté 1 minute, then add the onion and cook 2 minutes or until the onion begins to soften. Add the carrots and celery and sauté 4 to 5 minutes or until the celery begins to soften. Add the mushrooms and stir to combine.
- Pour 1 cup of the wine in the pan and deglaze, scraping the browned bits from the bottom of the pan. Simmer until reduced by half; approximately 5 minutes. Add the remaining wine, tomato paste, thyme, and bay leaf. Stir to combine then return the chicken to the pan. Reduce heat to low and simmer the chicken 40 to 50 minutes or until a thermometer reaches 165 and the carrots are tender.
- Remove the chicken from the pan, and keep warm. Combine the chicken broth with the 3 tablespoons of flour and stir with a whisk until the flour is incorporated. Add the broth slurry to the pan and bring the mixture to a boil. Simmer 5 to 10 minutes or until thickened. Return the chicken to the pan and simmer until warmed through. Serve over noodles.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 988Total Fat 38gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 23gCholesterol 306mgSodium 1319mgCarbohydrates 65gFiber 9gSugar 13gProtein 68g
I’m excited to make this tomorrow. One question, when you say to simmer the chicken is that with the lid on or off?
I simmered it with the lid off to allow the juices to concentrate.
Old cookbooks are awesome. And confusing. Thanks for sharing. Hello from Lou Lou Girls Linky!
This looks so delicious! Jessica loved it so much that we are featuring at our party tonight at 7 pm. Woo Hoo! Pinned. We love your creations! http://loulougirls.blogspot.com
Happy Monday! Lou Lou Girls
Yum! This looks so good! I love sauces like this…can't wait to try it! Thanks so much for linking it up with us at Foodie Fridays!
Your sauce looks velvety and wonderful. I think I would drink it out of a cup. Not even lying! Thank you for sharing, Christie!
This looks amazing!
Thanks for linking up with the Caffeinated Crafters! We look forward to seeing what you've got in store for next week!
Thank you, Jessica! I love linking up with y'all every week.
It looks fantastic. And I bet it tasted even better.
Thanks, Heidi! It was really tasty!
This looks amazing!! Found your recipe at Love in the Kitchen Tuesday’s Table. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link
http://bit.ly/1lNY6hK
Lori
Thanks, Lori! I love linking up with Tuesday's Table. It so fun! I'll be sure to stop by Tickle My Tastebuds, too!
This sounds amazing! Yummy!
Thanks again for joining the Link Up this week.
Thanks for hosting, Jess!
oh I am so drooling 🙂 This looks and sound amazing! This will go on the menu for sure!
Please let me know how it works out for you! I love it when people try my recipes.