Coq au Vin

Coq au Vin
Photo by Becky Luigart-Stayner

Ingredients

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

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 cup frozen small onions (such as Birds Eye), thawed
    • 2 tablespoons olive oil
    • +3 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 bacon slices
    • 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
    • 1 cup hot cooked wide egg noodles
    • 3/4 cup dry red wine
    • +7 other ingredients
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    • 2 tablespoons diced shallots
    • 2/3 cup dry red wine
    • 2 chicken breast halves, skinned
    • 1 pound small mushrooms
    • 1/4 teaspoon salt
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  • Coq au Vin
    • 2 onions
    • 4 bacon slices
    • 1 tablespoon vegetable oil
    • 1 1/2 cups Port
    • 5 tablespoons butter
    • 2 bay leaves
    • 6 large fresh thyme sprigs
    • +6 other ingredients
  • Coq Au Vin
    • 3 1/2 pounds skinless chicken pieces
    • 1 (14.5-ounce) can beef broth
    • 1/2 teaspoon pepper
    • 1/2 cup all-purpose flour
    • +10 other ingredients
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    • 8 whole(s) chicken legs
    • 3 tablespoon(s) extra-virgin olive oil
    • 1.5 pound(s) thick-sliced bacon
    • 1 750-milliliter bottle dry red wine
    • +8 other ingredients
  • Coq au Vin
    • 1 whole skinless boneless chicken breast, halved
    • 2 tablespoons unsalted butter
    • 1 tablespoon Worcestershire sauce
    • 10 pearl onions
    • +7 other ingredients
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    • 3 thick-cut bacon slices, cut into 1-inch pieces
    • 1 (8-ounce) package mushrooms, quartered
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    • 2 sprigs fresh thyme (each about 2 in. long), rinsed
    • 2 slices turkey bacon (1 oz. total), chopped
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