Easy Coq Au Vin Recipe - Allrecipes.com
Easy Coq Au Vin Recipe
  • READY IN 45 mins

Easy Coq Au Vin

Recipe by  

"Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
  2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
  3. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2006

Coq Au Vin is a very good recipe. It does surprise me though that several of the reviewers were either put off or least surprised by the purple color that the wine gave the chicken. When using red wine,What other color were you expecting?

 
Most Helpful Critical Review
Jun 04, 2010

A respectable jumping-off point - a good premise, but needs work. Here's what to do to improve it: If you are aiming at a fresh taste more reminiscent of the original, then throw out the garlic powder (To save time, mash/mince a whole head when you have time, stir a Tb or two of olive oil into them, and store in a small jar in the fridge. 1 clove=about 1/2 tsp) After browning the chicken pieces, put them on a plate while you saute 1-2 cloves (depending on size) of mashed garlic. Return the chicken to the skillet and proceed as written. Be sure to add about 1/8 tsp thyme, which is authentic in the native French dish. Also, adding about 1 Tb tomato paste along with the wine and stock will 1) tone down the purple color imparted by the wine, making the sauce a more appetizing chestnut color, and 2) round out the flavor of the sauce. BTW, may be done with boneless breasts, but don't cook the chicken in the sauce the entire time, as if you cook pre-sauteed boneless breasts in liquid for 30 minutes, they will be dry and tasteless from overcooking. After you saute them, put aside and simply add them to the sauce the last 5-10 minutes of simmering. The meat will be juicy and incomparably flavorful. These changes will result in not only an easy version of the classic dish closer to the original, but also a better flavor with greater eye appeal. Real coq au vin features a pearl onion garnish and mushrooms, either of which can be easily added at the end to this recipe if you like them.

 
Jan 25, 2005

I tend to be turned off to chicken dishes because I find they often end up bland and flavorless. This recipe, on the other hand, was delicious! I was shocked to like a chicken dish so much! Definitely use chicken with skin to really soak up the flavors.

 
Dec 30, 2003

Very tasty and easy recipe. Great for 2 person dinner.

 
Jul 15, 2003

This was pretty good, and did impress my French hubby. It was worth the time, and I will make it again.

 
Jun 22, 2003

I thought this looked great but it didn't go over real well in my house. I think I would substitute shallots for the onions for a more authentic taste.

 
Jun 22, 2003

It was really good, fast and easy! Since I only had drumsticks, I baked them for 20 minutes at 375ºF before starting the recipe to make sure they would be fully cooked. I also added some paprika, dried basil and some cajun spices to the salt, pepper and garlic powder. Delicious :o)

 
Jul 15, 2003

My wife loved this recipe. The gravey didn't turn out for me, but I think that was my fault. I will have to make a few measurement adjustments before I make it again, but I would highly recommend.

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 498 mg
  • 20%

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

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