Coq au Vin Recipe
Overview:
Coq au Vin is a classic French dish that combines tender chicken, earthy mushrooms, aromatic garlic, and hearty potatoes, all simmered in a rich and flavorful sauce made with red wine and chicken broth. This dish is perfect for a cozy weeknight dinner or a special occasion, and it’s sure to impress your family and friends with its depth of flavors and comforting aroma.
- Name: Coq au Vin
- Category: Chicken
- Keywords: Poultry, Meat, Weeknight, Oven, Less than 4 Hours
- Servings: 6
- Calories: 541.6 per serving
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/2 cup |
| Salt | 1 1/4 teaspoons |
| Black pepper | 3/4 teaspoon |
| Chicken pieces | 3 1/2 pounds |
| Margarine | 2 tablespoons |
| Butter | 8 tablespoons |
| Mushrooms | 4 cups |
| Garlic | 4 cloves |
| Chicken broth | 3/4 cup |
| Dry red wine | 3/4 cup |
| Dried thyme leaves | 2 teaspoons |
| Fresh parsley | To garnish |
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Prepare Chicken: In a large resealable plastic food storage bag or paper bag, combine the all-purpose flour, salt, and black pepper. Add the chicken pieces, two at a time, and seal the bag. Shake the bag to coat the chicken pieces evenly with the flour mixture. Remove the chicken from the bag and set it aside. Repeat this process with the remaining chicken pieces, reserving any leftover flour mixture.
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Brown Chicken: In an ovenproof Dutch oven, melt the margarine over medium-high heat. Arrange the chicken pieces in a single layer in the Dutch oven and cook for about 3 minutes per side, or until they are nicely browned. Transfer the browned chicken pieces to a plate and set them aside. Repeat this process with the remaining chicken pieces.
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Cook Mushrooms and Garlic: Add the mushrooms and garlic to the Dutch oven and cook, stirring occasionally, for about 2 minutes, or until they are tender and aromatic.
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Prepare Sauce: Sprinkle the reserved flour mixture over the mushrooms and garlic in the Dutch oven. Cook, stirring constantly, for about 1 minute.
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Add Liquid: Pour in the chicken broth, dry red wine, and dried thyme leaves. Bring the mixture to a boil over high heat, stirring constantly to scrape up any browned bits from the bottom of the Dutch oven.
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Add Potatoes and Onions: Add the potatoes and onions to the Dutch oven and return the mixture to a boil.
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Combine and Bake: Remove the Dutch oven from the heat and place the browned chicken pieces back into it, partially submerging them in the sauce. Cover the Dutch oven with a lid and bake in the preheated oven for about 45 minutes, or until the chicken is cooked through, the potatoes are tender, and the sauce has slightly thickened.
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Serve: Transfer the cooked chicken and vegetables to shallow serving bowls. Spoon the sauce over the chicken and vegetables, and garnish with fresh parsley if desired.
Enjoy Your Coq au Vin!
Coq au Vin is best served hot, straight from the oven, with crusty bread or over cooked rice to soak up all the delicious sauce. This hearty and comforting dish is sure to become a favorite in your recipe repertoire, perfect for cozy family dinners or entertaining guests with its impressive flavors and elegant presentation. Bon appétit! 🍷🍗
