"This is a French chicken dish cooked with vegetables, herbs and burgundy wine that is absolutely marvelous. I make it for special occasions and am always complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if desired." — Kelly Bigelow
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skinless, boneless chicken breast halves
small whole fresh mushrooms
thinly sliced carrots
pearl onions, peeled
chopped fresh parsley
dried marjoram, crushed
dried thyme, crushed
chicken bouillon granules
ground black pepper
1 1/2 cups
This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish.
This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry, the sauce lacked the depth of flavor that makes this dish famous. If you are going to make Coq Au Vin, take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal.
Although I cook a lot, I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly, it was a disappointment. It was too winey and the sauce had no depth. I would try adding a teaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better, it's worth the extra few minutes of prep work! Thanks anyway, Kelly!
Based on what I've eaten in restaurants I prepared this a bit differently, however this was a very good base. First of all, I fried up fresh bacon, removed it and then browned the chicken (which I seasoned with salt, pepper, onion and garlic powders) in the bacon fat. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken broth, tomato paste and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start!
Fabulous flavour and took all of 20 minutes to prepare. Looks impressive and smells divine. Works great with sherry and a bit of worchestershire as well.
I used a whole 4.5 pound chicken and put everything in my slow cooker on low for 8 hours. The chicken came out incredibly moist and flavorful! I highly reccomend the slow cooker method for anyone who doesn't have the time to make this on the stovetop and wants an easy meal. I made the sauce with some of the liquid from the slow cooker and just eyeballed how much flour and water to use to thicken the sauce. The flavor was incredible!! I served biscuits and salad with the dish and my family really liked everything. With the leftover chicken, my husband made risotto the next night.
This dish explodes with marvoulous flavor. We enjoyed it over egg noodles.
Thanks for a complete and exciting meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Coq au Vin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 242
** Calories from Fat: 20
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