Classic Coq Au Vin Recipe

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Classic Coq Au Vin Recipe

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5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 55 min.

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

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
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.
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 each: 495 calories, 22g fat (5g saturated fat), 155mg cholesterol, 368mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 54g protein.

  • 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
  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

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MsFyfe User ID: 7619640 109279
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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