Coq Au Vin, My Way

Coq Au Vin, My Way

60
CLWEST47 2

"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

2 h 30 m servings 373 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

60
  1. 79 Ratings

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Most helpful positive review

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. Nonethele...

Most helpful critical review

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. Sad...

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. Sad...

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. Nonethele...

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!

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 no...

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 on...

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 sugg...

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...

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

I honestly didn't expect to like this. I can't stand mushrooms, but went by the book on this recipe anyway. My first bite I was completely shocked, the combination of flavors worked perfectly. T...