Coq Au Vin, My Way Recipe - Allrecipes.com
Coq Au Vin, My Way Recipe
  • READY IN hrs

Coq Au Vin, My Way

Recipe by  

"Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

Directions

  1. Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
  2. Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
  4. Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2006

I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!

 
Most Helpful Critical Review
Oct 19, 2007

When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough, so I gave it a go. Sadly, it just doesn't stand up to the classic. I missed the celery, the tomatoes did not add much, and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe.

 
Feb 02, 2007

Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French restaurant, and the meal tasted like it. Thank you!

 
Oct 11, 2006

Delicious, and not that difficult to make. I did cook the onions with the mushrooms, though, and then added them both to the chicken. This is very rich, so I served with butter & parsley egg noodles and a salad. I took half of the dish to a friend and got rave reviews!

 
May 09, 2006

This recipe was so delicious. I have never made chicken thighs this good. It takes some time to cook but it is well worth the wait. I served it along side mashed potatoes and asparagus as suggested. I think it would also go great with some pasta. Thanks for the recipe!

 
Jun 14, 2012

I left out the heavy cream and cheese based on some other reviews and more traditional coq au vin recipes. I also dredged the chicken in flour, salt and pepper. The end result was AMAZING! I only give 4 stars instead of 5 because I think the cream and cheese actually take away from the recipe rather than adding to it.

 
Mar 28, 2011

In our new home in France, I wanted to serve last night's dinner guests a French meal and chose this recipe. Since the French traditionally marinate the chicken for 24 hours I did the same (in a 1/2 bottle of red wine, French herbs instead of Italian, garlic & minced onion). It was amazing. My English guests raved and had a second helping. The additional wine was needed for additional sauce to be sopped up with the fresh baguette I served with the meal.

 
May 30, 2006

I used breast fillets instead of the thighs. This was a great tasting dish!

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CLWEST47
2 Followers 0 Saved Recipes
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