Classic Coq Au Vin Recipe

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Coq au vin is a traditional French dish featuring a whole chicken cooked in red wine. This type of classic cuisine never goes out of style.—Doreen Kelly, Hatboro, Pennsylvania
TOTAL TIME: Prep: 35 min. Cook: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 55 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 roasting chicken (6 to 7 pounds), cut up and skin removed
  • 4 tablespoons olive oil, divided
  • 1 pound small fresh mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons chopped shallots
  • 1-1/2 cups diced plum tomatoes
  • 2/3 cup dry red wine or chicken broth
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 bay leaf
  • 2 tablespoons minced chives
  • Hot cooked rice

Nutritional Facts

1 serving (calculated without rice) equals 495 calories, 22 g fat (5 g saturated fat), 155 mg cholesterol, 368 mg sodium, 13 g carbohydrate, 3 g fiber, 54 g protein.

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown chicken in 3 tablespoons oil on all sides in batches. Remove and set aside. In the same skillet, saute the mushrooms, carrots, celery and shallots in remaining oil until tender.
  3. Stir in the tomatoes, wine, broth, tarragon, bay leaf and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until a thermometer reads 170°-175°., stirring occasionally. Discard bay leaf. Sprinkle with chives. Serve with rice. Yield: 6 servings.
Originally published as Coq au Vin in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p160

Nutritional Facts

1 serving (calculated without rice) equals 495 calories, 22 g fat (5 g saturated fat), 155 mg cholesterol, 368 mg sodium, 13 g carbohydrate, 3 g fiber, 54 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 4, 2014

This recipe has a wonderful flavor and is very easy to make. I omitted the mushrooms and the recipe is still delicious. I added more tarragon because I like the herb.

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