Coq au Vin

Coq au Vin
Photo by Becky Luigart-Stayner

Ingredients

  • Chopped fresh parsley (optional)
  • 2 (8-ounce) chicken breast halves, skinned
  • ½ cup pitted dried plums, quartered
  • 2 cups red wine
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • + 31 more ingredients
    • 2 (8-ounce) chicken breast halves, skinned
    • 2 (4-ounce) chicken drumsticks, skinned
    • 2 (4-ounce) chicken drumsticks, skinned
    • 3 bacon slices, chopped
    • ½ cup pitted dried plums, quartered
    • 2 (4-ounce) chicken thighs, skinned
    • 1 cup chopped yellow onion
    • 1 cup chopped carrot
    • 2 (8-ounce) chicken breast halves, skinned
    • 2 cups red wine
    • 2 bay leaves
    • ½ cup pitted dried plums, quartered
    • 3 bacon slices, chopped
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1 cup chopped yellow onion
    • 3 bacon slices, chopped
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • 2 (4-ounce) chicken drumsticks, skinned
    • ½ teaspoon dried rosemary, crushed
    • Chopped fresh parsley (optional)
    • 2 (4-ounce) chicken thighs, skinned
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • Chopped fresh parsley (optional)
    • ½ teaspoon dried rosemary, crushed
    • 2 (4-ounce) chicken thighs, skinned
    • 2 bay leaves
    • ½ teaspoon freshly ground black pepper
    • 1 cup chopped carrot

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours. Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside. Cook bacon in a large Dutch oven o...

View full recipe at My Recipes

Comments

Variations on Coq au Vin

  • Coq au Vin
    • 1 cup red wine
    • 1 3/4 ounces package garlic-and-herb salad-dressing mix (such as Good Seasons)
    • +4 other ingredients
  • Coq au Vin
    • 3/4 c dry red wine
    • 1/2 t salt
    • Coarsely ground black pepper
    • 1 whole bay leaf
    • 1 1/2 lb boneless, skinless chicken thighs, chopped
    • 4 oz bacon
    • +6 other ingredients
  • Coq Au Vin
    • 1/4 teaspoon salt
    • 1 cup sliced mushrooms
    • 2 bacon slices
    • 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
    • 1 cup hot cooked wide egg noodles
    • +6 other ingredients
  • Coq au Vin
    • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
    • 1 cup diced celery
    • 1 1/4 cups diced plum tomato
    • 1 tablespoon olive oil
    • +13 other ingredients
  • Coq au Vin
    • 2 tablespoons all purpose flour
    • 2 onions
    • 4 bacon slices
    • 1 tablespoon vegetable oil
    • 1 1/2 cups Port
    • 3 celery stalks
    • 1 1/2 cups pearl onions
    • +6 other ingredients
  • Coq Au Vin
    • 1 teaspoon salt, divided
    • 1/4 pound small shallots (about 12)
    • 1/2 cup all-purpose flour
    • 3/4 pound small red potatoes, quartered (about 6)
    • +10 other ingredients
  • Coq au Vin
    • 6 celery ribs
    • 1.5 teaspoon(s) chopped thyme leaves
    • 2 onions
    • 12 baby turnips or 2 medium turnips
    • 8 whole(s) chicken legs
    • +7 other ingredients
  • Coq au Vin
    • 1/2 cup chicken broth
    • 1/4 cup dry red wine
    • 1 tablespoon Worcestershire sauce
    • 3 mushrooms
    • 2 tablespoons unsalted butter
    • +6 other ingredients
  • Coq Au Vin
    • 1 1/2 cups dry red wine (such as pinot noir)
    • 1 tablespoon tomato paste
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 teaspoon dried rosemary
    • +9 other ingredients
  • Coq au Vin
    • Salt and pepper
    • 12 ounces sliced mushrooms (about 4 cups)
    • 2 1/2 pounds chicken legs and thighs
    • 2 slices turkey bacon (1 oz. total), chopped
    • +5 other ingredients


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