Coq au Vin (Chicken in Wine)

22 Feb
Coq au Vin

Coq au Vin (Chicken in Wine)

After feeding our foreign exchange student a healthy (or unhealthy you might say) dose of American food, I decided to surprise her one night with a traditional French dish. She walked into the kitchen and I motioned her over to the crock pot. I lifted the lid and said, “Tah Da! I made you Coq au Vin!” She had a very puzzled look on her face. I said it again nice and slow, like this: “COKE UHH VEEEEEN.” Blank look. “You know, chicken in wine!”

“Ohhhh, yes, yes. It’s Coh ah Vah,” she replied. There is barely a hint of the k and n sound, but I could not seem to quite get that part right and we had a few giggles at my poor attempts. So after I thoroughly corrupted the French pronunciation, I was hoping I didn’t do the same to the meal. For one, I couldn’t find a true Burgundy wine at the store, so settled on a Pinot Noir. I also knew my daughter wouldn’t eat the mushrooms in it, so added some baby carrots. I did, however, ask Caroline what the French typically served the dish over — potatoes or noodles? She said potatoes, so then I asked her if they were boiled or mashed? Another puzzled look from her then had me pantomiming round circles for boiled and banging my fist on the table to simulate mashing. Ahh, the second one, mashed potatoes!

Browning the Chicken

Browning the Chicken

After her bowl was filled twice and mopped dry with thick slices of French bread, I can say that the meal was a success! This dish is typically made with skin-on chicken thighs and legs, but all I had were large, boneless, skinless chicken breasts. So I lopped them in half, and hoped they wouldn’t come out too dry. I think using a slow cooker helped retain some of the juiciness but I think next time I would cook them only about 3 hours on high instead of 4 hours. But I was very satisfied with the results, and now I know how to properly pronounce this lovely meal even if I can’t actually say it right.

Mushrooms and Pearl Onions

Mushrooms and Pearl Onions

Coq au Vin (Chicken in Wine)

4 slices of bacon, cut into 1-inch pieces
2 1/2 to 3 pounds chicken, skin on or skinless
1/4 cup flour, divided
Ground black pepper, to taste
Mrs. Dash or salt, to taste
1 tablespoon vegetable or olive oil
8 ounces frozen pearl onions, thawed
8 ounces small button mushrooms
2 cups whole baby carrots
1 1/2 cups red wine
1/2 cup homemade or low-sodium chicken broth
2 tablespoons tomato paste
2 cloves garlic, crushed and roughly chopped
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
Fresh parsley, chopped
Mashed potatoes and French bread, for serving

Vegetable Medley

Vegetable Medley

Cook the bacon in a large skillet, remove from heat, and drain bacon on paper towels. Leave about 2 tablespoons of the bacon grease in the skillet, or if you used lean bacon then add some vegetable oil to make up for it. Season the chicken with pepper and Mrs. Dash or salt, to taste. Dust the chicken pieces with 1/8 cup flour, reserving the rest, and add the chicken to the skillet over medium high heat. Brown the chicken for several minutes on each side. Remove and set aside on a plate.

Chicken Vegetables and Bacon

Chicken, Vegetables, and Bacon

Add the tablespoon of oil to the skillet over medium heat, stir in the rest of the flour, then add in the pearl onions and mushrooms. Cook for about 5 minutes, stirring constantly. Transfer the mixture to the slow cooker, add the baby carrots, then return skillet to heat. Deglaze the pan with the wine and chicken broth, scraping up all the yummy brown bits.

Wine Mixture

Wine Mixture

Whisk in the tomato paste, garlic, thyme, oregano, and bay leaves. Cook and stir for about 5 more minutes and turn off heat. Place the chicken over the vegetables in the crock pot, add the bacon on top, then pour the wine mixture over all. Cover and cook on high for 3 to 4 hours, or low 6 to 8 hours.

Coq au Vin Ready to Cook

Coq au Vin Ready to Cook

Make your mashed potatoes in the last half hour or so of cooking and keep over low heat until ready to serve. Spoon mashed potatoes into bowls, top with the chicken and vegetables plus juices, and sprinkle with fresh chopped parsley. Have lots of thick-sliced French bread for sopping up all the savory juices. Enjoy!

Oh and I almost forgot. The wonderful organization that brought Caroline and my family together are now looking for more hosting families for this spring. Please, if you have any doubt about how wonderful an experience hosting is, go to the Andeo website and learn how you can sign up to host a student. You will not regret the experience! Here is a link to their website: www.andeo.org.

Coq au Vin

Coq au Vin (Chicken in Wine)

Download and Print this Recipe

Download and Print this Yummy Recipe!

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7 Responses to “Coq au Vin (Chicken in Wine)”

  1. Hazel Michalski February 22, 2014 at 4:23 pm #

    Hi Kathryn, Thanks for all your recipes. I have been saving them for a while now. Made a couple of them… but now that I have taken over my kitchen (while Dave recuperates from his heart surgery I am chief cook and bottle washer as they say. I really feels good to do the cooking as I love it very much. I’m making Loaded Chicken Cauliflower casserole for dinner tonight and it will be ready in 20 minutes. So I’m making use of the time till it’s ready. Dave is doing very well and I think we have a pretty good schedule going. I pop out of bed first to start my day while he is still sleeping. Thank you so much for all the wonderful recipes. As soon as I get all the ingredients for this recipe I will make it and let you know how it turns out. I have never made Coq au Vin before and now I think it’s time to venture out and do it. Thanks again, Hazel 😉

    Like

    • anotherfoodieblogger February 22, 2014 at 4:31 pm #

      Hazel, that is great news that Dave is healing up so well! You need to share your recipe with me, it sounds delicious. I had never made Coq au Vin before either, and after looking at Julia Child’s version I said “no way, no how” so easied this one up tremendously. I hope you get a chance to make it! Thank you so much for your kind comments. 🙂

      Like

  2. Karen February 25, 2014 at 5:15 am #

    I can see why this would have been a popular meal with your exchange student…it sounds terrific. Your choice of wine was fine, Burgundy is made from the pinot noir grapes. 🙂

    Like

    • anotherfoodieblogger March 1, 2014 at 4:46 pm #

      Ahh thank you Karen, sorry for the late reply. I just couldn’t find a wine that said “Burgundy” on the label, so I guess I made a good guess! 🙂

      Like

      • Karen March 1, 2014 at 6:01 pm #

        You did indeed.

        Like

Trackbacks/Pingbacks

  1. Salisbury Steak Dinner with Mushroom and Onion Gravy | anotherfoodieblogger - March 8, 2014

    […] here: How to Make Homemade Beef Broth. I also used the rest of my frozen pearl onions I used in the Coq Au Vin recipe instead of regular onions. I wasn’t sure when I’d use pearl onions again, so […]

    Like

  2. What to Do with Leftover Corn Beef and Other Stuff | anotherfoodieblogger - March 12, 2014

    […] Last but not least, I was featured in the latest Andeo organization’s emailed newsletter about my Coq Au Vin experience with our foreign exchange student Caroline! She is safe and sound back in Paris now and we really miss her! I wish I could link to the newsletter but it was an email-only version of it. But you can read the experience here if you haven’t already: Coq Au Vin. […]

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