Coq au Vin

Photo by Randy Mayor

Ingredients

4 bay leaves
12 parsley stems
4 cups fat-free, less-sodium chicken broth, divided
2 large leeks
½ cup Calvados (apple brandy) or brandy
1 bacon slice, cut into 1-inch pieces
2 garlic cloves, halved
+ 8 more ingredients
- 3 tablespoons all-purpose flour
- ¾ teaspoon kosher or sea salt, divided
- 3 tablespoons unsalted butter, divided
- 3 (8-ounce) packages mushrooms, stemmed
- 12 thyme sprigs
- ¾ teaspoon black pepper, divided
- 1 (4-pound) roasting chicken
- 1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)

To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remain...

View full recipe at My Recipes

Comments

Variations on 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
- 1 cup chopped carrot
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 3 bacon slices, chopped
- +33 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