Coq au Vin – Spend With Pennies

This meal is surprisingly simple to make and stuffed with taste.

This Coq au Vin recipe simmers tender hen and recent greens in a wealthy, savory wine sauce. It’s a particular type of meal with little fuss.

Coq Au Vin with potatoes

What’s Coq au Vin?

Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising hen in a wine-based broth with bacon, carrots, mushrooms, and recent herbs. Braising is straightforward; it merely means browning the hen after which slowly cooking it partially coated in liquid.

This Coq au Vin recipe is a simplified model of Julia Youngster’s recipe that packs the entire taste of the unique into a straightforward one-pan dish.

ingredients to make Coq Au Vin

Components for Coq au Vin

  • Bacon – Bacon provides taste and salt to this dish.
  • Hen – Bone-in thighs and drumsticks are darkish meat which makes them further flavorful and naturally juicy. Pores and skin-on cut up hen breasts may also be used on this recipe.
  • Greens – Mushrooms, onions, and carrots are staples on this coq au vin recipe. If you happen to’re feeling fancy, use pearl onions rather than yellow onions.
  • Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly costly ones. Go for desk reds like burgundy, merlot, or pinot noir. Since it is a hen cooked in wine, it isn’t really helpful to switch the wine.
  • Broth – I take advantage of beef inventory because it has a wealthy taste; nevertheless, it may be changed with hen broth or hen inventory.
adding ingredients to pot to make Coq Au Vin

Tips on how to Make Coq au Vin

Coq au Vin is a chic entree with hen and veggies cooked in a savory wine broth!

  1. Cook dinner the bacon and switch to a plate.
  2. Brown the hen in batches in accordance with the recipe under.
  3. Cook dinner the greens till barely softened. Stir within the remaining components and add the hen and half of the bacon to the skillet.
  4. Bake uncovered (per recipe under) till the hen is cooked by and the pores and skin is golden brown.
pot full of Coq Au Vin

Suggestions for Coq au Vin

  • If desired, you may thicken the broth with a slurry or separate it from the opposite components and simmer the sauce on the stovetop in a small pan over medium warmth.
  • Coq au Vin may be made upfront and stored refrigerated for as much as 2 days (the flavors will proceed to mix)! Reheat in a Dutch oven on the stovetop on low warmth.
  • Freeze Coq au Vin in hermetic containers for as much as 3 months and thaw within the fridge in a single day. Reheat in a Dutch oven on the stovetop on low warmth.

Completely Paired Aspect Dishes

Serve Coq au Vin in vast bowls with thick slices of garlic bread to absorb all that wealthy broth or over homemade mashed potatoes or egg noodles. Add a tossed salad with a tangy lemon vinaigrette.

Extra Elegant Entrees

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pot full of Coq Au Vin

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Coq au Vin

Coq au Vin is a chic entree with seasoned hen and recent veggies, cooked in a flavorful pink wine sauce.

Prep Time 25 minutes

Cook dinner Time 1 hour 35 minutes

Whole Time 2 hours

  • Preheat the oven to 375°F.

  • Add the bacon to a deep 12-inch skillet or a braiser and prepare dinner over medium warmth till crisp. With a slotted spoon, switch the bacon to a paper towel lined plate leaving the bacon grease within the skillet.

  • Season hen items with salt and pepper and prepare dinner the hen thighs pores and skin aspect down for five minutes or till golden brown after which switch to a plate. Repeat with the drumsticks, turning till browned and add to the plate.

  • In the identical pan add sliced mushrooms, carrot, and onion (including butter or extra oil if wanted) and prepare dinner simply till the mushrooms and onions begin to soften, about 5 minutes.

  • Stir within the garlic and tomato paste and prepare dinner till aromatic, about 1 minute. Sprinkle in flour, stir, and prepare dinner for 1 minute extra.

  • Add the pink wine and beef inventory, a bit at a time, stirring after every addition till easy. Add thyme, bay leaves, and half of the bacon. Stir to mix.

  • Gently place the hen on high of the greens.

  • Cowl and bake for half-hour. Uncover and bake for an extra half-hour or till the hen is cooked by and the pores and skin is golden.

  • Take away and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.

Any hen items (with bone and pores and skin) can be utilized on this recipe.
Cremini mushrooms have a pleasant meaty taste and texture however may be substituted with white mushrooms or portobellos.
If you happen to shouldn’t have a braiser or deep oven proof skillet, this may be ready in a big Dutch oven or an ovenproof pot.
It’s also possible to put together this coq au vin recipe in a skillet after which switch it to a casserole dish. If baking in a casserole dish, enhance the coated cooking time to 40 minutes.

Energy: 624 | Carbohydrates: 18g | Protein: 46g | Fats: 33g | Saturated Fats: 10g | Ldl cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg

Diet info supplied is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Hen, Dinner, Entree, Principal Course
Delicacies American, French
taking a spoonful of Coq Au Vin with a title
Coq Au Vin with vegetables and a title
Coq Au Vin on mashed potatoes with writing
Coq Au Vin in the pot and plated with a title

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