#CHICKEN COQ AU VIN FULL#

Mix with a clotted spoon and cover with a lid and place in the fridge leave for at least 6 hours, turning the pieces of chicken from time to time.

Then pour in the red wine and oil over the chicken. Marinate your chicken pieces in red wine by putting chicken pieces in a large bowl with the carrot, onion, shallot, garlic and the bouquet garni.

Serve along side some crusty bread or as is.One whole chicken deboned or 1kg of chicken pieces (tights works best)ĥ0 ml (1.7 fl oz) of Cognac (I used Courvoisier)Ģ0 ml (0.7 fl oz) of peanut or sunflower oilġ bouquet garni (or a bay leaf a few twigs of thyme)ĥ00 ml (2 cups) of premium chicken stock (of the shelf)ġ25 g (4.4 oz) of smoke pork belly, bacon or pancetta in cubesġ25 g (4.4 oz) of button mushrooms (you can use other forest mushrooms too).

Once the chicken is done cooking, remove bay leaf and thyme stems.

Cover with lid and cook on low for 8 hours or high for 4. Add chicken, bacon, thyme and bay leaf to the slow cooker.

FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker.

FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.

Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.

Mix in the butter and flour u til the flour is no longer visible.

Don't salt mushrooms until after they brown.

Add mushrooms and sauté until golden brown, about 10 minutes.

Brown the chicken on each side for about 8 minutes total, 4 minutes per side.

Season the chicken with salt and pepper.

Remove with slotted spoon and transfer to a plate.

Heat a large dutch oven over medium/high heat.

If using the oven, preheat to 250 degrees F.

It’s one of those meals that will warm you up on a cold day and make you feel like a kitchen star because it has everything you need (main and side dish) all in one pot. Right? Coq au vin can easily be cooked in the slow cooker too. The last thing I want to do on a weeknight between kids, school, laundry, and work is separate a whole chicken. The real reason I went with boneless skinless wasn’t for health it was for convenience.

I even lightened it up ever so slightly by using boneless skinless chicken breasts.īoneless skinless chicken breasts still bring as much, flavor and fat-wise, to coq au vin as a whole chicken. This recipe may lack ingredients, but it is not lacking in the flavor department. You were probably expecting a little more with such a fancy French name. It is just some chicken slowly braised in red wine alongside some veggies. There is nothing at all fancy about this recipe. Next up for me was the classic coq au vin. I already tackled short ribs, poaching eggs, Julia Child’s Beef Bourguignon, and tamales. I have a food blogger bucket list, as most of us in this profession do I believe. Get ready for lots of pasta, chili, and soup recipes coming down the pipeline.

#CHICKEN COQ AU VIN FULL#

Since it is still drab old winter (I swear to God if Andy asks me, “Is it summer yet?” one more time I might freak out) I am in full blown comfort food mode. It’s not like I took off for two whoooole weeks but well, it sort of is. I am just doing what I am usually supposed to be doing.

One thing I have been doing is making dinners again. Key word in both of those sentences is “yet.” Most likely because I haven’t watched her Netflix show yet. I haven’t been Marie Kondo-ing my house yet.

At least you made it through Monday, am I right? The rest is downhill? Uphill? One day closer to Friday. What more could you need?īack to life, back to reality. Boneless, skinless chicken breasts braised in red wine along with mushrooms, carrots, and pearl onions. Classic coq au vin or red wine braised chicken is a perfect one pot meal for the wintertime.

Chicken coq au vin