Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for Coq au Vin. You can serve in a bowl over mashed potatoes to soak up the sauce.
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 bacon slices, chopped
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)
How to Make It
Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
Husband rated a 3-31/2. Too much work for so low a rating. Wanted to love, but just couldn't get there. Used all thighs because I like the flavor better. Marinated about 20 hours. Added mushrooms as some suggested and ended up adding more salt and pepper to the chicken at the table. Plums were a nice surprise, and could've added more. Served with Cls collard greens risotto with pot liquor and wasn't crazy about that either. Lots of effort for so/so meal....maybe I'm catching a cold....!!!
I must have done something wrong with this recipe since everyone else rated it so highly. I did not like it at all. It was way too sweet. I am not an amateur cook, so I do not know why it was not outstanding like the previous reviewers thought. It may have been too sweet due to too many plums or maybe I used the wrong kind of wine. Who knows. It was not good though. I am not looking forward to the leftovers I have in the fridge. The chicken did turn out tender. And there was a lot of sauce however.
This was easy to prepare and a huge hit, even for the guests I made this for! I followed the recipe to the letter and would not personally change a thing. I used a cheap zinfandel for the wine for this and it worked very well. Mine did not turn out too purple, it just looked cooked in wine. I did not have or use plums, and it was still delicious.
Made this for a holiday dinner party, serving 10+ people off of one pot of it - didn't even double the recipe, but used 6 chicken legs/thighs instead of the recommended cuts (since the package of meat I bought was only $5). Followed the directions exactly, and let it simmer, covered, until the meat was falling off the bone. The marrow melted into the pinot and made probably the best chicken dinner I have ever cooked. Served over CL's Creamy Herbed Mashed Potatoes with rolls and some roasted vegetables - it was a HUGE hit. A bit labor-intensive for your average weeknight dinner, but a savory splurge if you're willing to put in the time. :)
This was very good! I loved that it was not greasy, as some coq au vin recipes are.
I will add an extra 1/4 teaspoon salt and 1 pound mushrooms to the marinade next time.
I served this with steamed broccoli and simple rustic mashed new potatoes (with skim milk, 1 T butter, salt and pepper).
This was my first attempt at making Coq Au Vin and it was amazing! I used 8 thighs and 2 breasts and there was still lots of sauce. Very easy to assemble. Don't have a Crockpot so just used a stock pot and it was fine. Got rave reviews from our guests.