Coq au Vin

Coq au Vin
Photo by Becky Luigart-Stayner

Ingredients

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

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 2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)
    • +5 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
    • 2 tablespoons plus 1 teaspoon all-purpose flour
    • 1 1/4 cups thinly sliced carrot
    • 1/2 cup fat-free, less-sodium chicken broth
    • +8 other ingredients
  • Coq au Vin
    • 2/3 cup dry red wine
    • 1/2 cup low-salt chicken broth
    • 1/4 teaspoon salt
    • 2 tablespoons diced shallots
    • 1 pound small mushrooms
    • +12 other ingredients
  • Coq au Vin
    • 2 medium carrots
    • 1 750-ml bottle of dry red wine
    • 6 whole chicken legs with thighs
    • 6 large fresh thyme sprigs
    • 12 ounces large mushrooms
    • +8 other ingredients
  • Coq Au Vin
    • 1 (8-ounce) package whole mushrooms, stems removed
    • 8 garlic cloves
    • 1 (16-ounce) package baby carrots
    • 3 cups cooked hot long-grain rice
    • +10 other ingredients
  • Coq au Vin
    • 1 750-milliliter bottle dry red wine
    • 2 cup(s) chicken stock or low-sodium broth
    • 10 ounce(s) white pearl onions
    • 1.5 pound(s) thick-sliced bacon
    • +8 other ingredients
  • Coq au Vin
    • 1/4 cup dry red wine
    • 1 garlic clove
    • 2 lean bacon slices
    • 1 onion
    • 1 pinch dried thyme
    • 10 pearl onions
    • cooked rice
    • +4 other ingredients
  • Coq Au Vin
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon tomato paste
    • 1 1/2 cups dry red wine (such as pinot noir)
    • 3 garlic cloves, minced
    • +10 other ingredients
  • Coq au Vin
    • 2 tablespoons Dijon mustard
    • 1 cup dry red wine
    • 2 sprigs fresh thyme (each about 2 in. long), rinsed
    • 2 cups fat-skimmed chicken broth
    • +5 other ingredients


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