This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.
4 1/2 tablespoons flour
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon herbes de Provence
4 slices bacon (1/4 lb.), chopped
1 1/2 pounds boned, skinned chicken thighs
2 tablespoons olive oil
1 1/2 cups peeled baby carrots
3 stalks celery
1 medium onion
1 1/3 cups Chardonnay
2 cups reduced-sodium chicken broth
1/2 cup loosely packed flat-leaf parsley sprigs
1/4 cup loosely packed fresh tarragon sprigs
How to Make It
In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
I did not use bacon because I don't like it. I added some baby poatoes and mushrooms. I cooked in the crock pot on high for three hours then I added about 2 tablespoons of melted butter mixed with flour at the end to thicken and cooked 20 minutes more. I put some rice in shallow bowls and covered with the chicken vegetables and broth. It was incredible.
This is very good, particularly the amount of flavor for the amount of cooking time. The fresh herbs are wonderful - with the herbs, wine and bacon it tastes very French. I took the advice of another poster and added a medium potato in 3/4-inch dice when I added the broth, wine, etc. I think it helped to thicken it with only 15 mins of simmering. If not adding potato it may be better to thicken overnight before serving. I used a French White Burgundy as an over-oaked California Chardonnay could detract from the dish.
The result looks very impressive, especially with the fresh herbs at the end. One tip is to chop all your veggie and meats at the beginning. I didn't like how those instructions were further down in the recipe-- I like to be ready to add items. My husband complained that the white wine was a bit over powering, but I did not notice it as much. The only herbs de provence I could find was in a packet made by McCormick-- a non-resealble packet at that. Overall, a good recipe, a bit of work/time since you have to cook lots of items separately then add them back (but I guess that means less dishes?).
Great recipe. I've made it 3 times now. The only change I make is to add either diced potato (to thicken the broth) or some bow tie or penne pasta to give it a little more substance. But to me, the flavor is wonderful.
Delicious and unique compared to red wine Coq au vin. The dish was colorful and would be ideal for making ahead for a casual dinner. Chopping the vegetables and herbs in advance would speed cooking time during the week. Like the others, I used some extra flour and chicken broth to thicken at the end. Husband liked it so it will be in regular rotation
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