How to Prepare Perfect Coq Au Vin, Chicken In Red Wine

Coq Au Vin, Chicken In Red Wine. A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Add onions and mushrooms to skillet and cook until onions are tender. Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish). This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. You can have Coq Au Vin, Chicken In Red Wine using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Coq Au Vin, Chicken In Red Wine

1. Prepare 3 lb of Boneless, skinless chicken (breast or thigh).
2. It's 3 cup of Red wine, I used Pinot Noir.
3. You need 6 clove of Garlic, minced.
4. You need 1 tsp of Thyme.
5. Prepare 1 tsp of Rosemary.
6. You need 1/2 tsp of Black pepper.
7. Prepare 1/2 lb of Smoked bacon.
8. Prepare 1 lb of Mushrooms, I used baby portobellos.
9. You need 1 of Onion, sliced into rings.
10. It's 2 cup of Chicken broth.
11. You need 1 cup of Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken).

It is made with either white or red wine, but red is more characteristic. Coq au Vin Chicken in Red Wine Here is a very traditional dish that is perfect for the holidays, Coq au Vin Chicken in Red Wine!! We just made this for our first holiday dinner party this past weekend. This is a dish that I have made quite few times in my life.

Coq Au Vin, Chicken In Red Wine instructions

1. Combine wine, thyme, rosemary, garlic, and pepper..
2. Place chicken pieces in wine marinade and place in the fridge for 2-4 hours.
3. Remove chicken from marinade and dry completely. Save the liquid! You will add it back to the recipe later..
4. While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor).
5. Remove bacon from pan and set aside..
6. Dredge the chicken in seasoned flour and brown in batches. Then remove and set aside..
7. In the same pan add the onion & mushrooms. Sauté for 5 minutes or so..
8. Add the wine marinade and chicken broth and bring it to a boil..
9. Add back in the bacon and chicken pieces..
10. Bake, uncovered, in a 350°F oven for 1 1/2 hours. Stirring gently every half hour..
11. Remove and let rest 15 minutes or so to allow gravy to thicken..
12. Great served with crusty garlic bread for dipping in the gravy..

Dating back to my early years cooking and making Julia Child's recipes. Chicken in Wine Sauce (Coq au Vin) This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to. Coq au vin (translated to chicken in wine) is a traditional French dish of chicken, mushrooms, and shallots simmered in a seasoned wine sauce. There's a problem with coq au vin, the classic Burgundian dish of chicken braised in red wine, and the problem is that it's supposed to me made with a coq. Coq Au Vin, translated as Rooster In Wine, is traditionally made with chicken on the bone and red wine (traditionally Burgundy.