Recipe by CLWEST47
"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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skinless chicken thighs
portobello mushrooms, sliced
freshly ground black pepper
sweet onion, chopped
shredded Gruyere cheese
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!
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.
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 noodles and a salad. I took half of the dish to a friend and got rave reviews!
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!
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.
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.
I used breast fillets instead of the thighs. This was a great tasting dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Coq Au Vin, My Way
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
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