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Coq Au Vin - Chicken with wine

Chicken Recipes
A French classic!
Print Friendly and PDF
Serves 4
​
Ingredients
4
 chicken thighs and 4 chicken legs  (skin on)
1 and 1/2 cups red wine (Burgundy or pinot noir is good.)
2 cups chicken stock - divided
1/4 cup brandy - optional
6 - 8 strips of bacon, cut into 1/2 inch pieces
1 onion, sliced fairly thin
4 carrots, cut into 1-inch pieces
2 stalks celery, sliced
3 garlic cloves, minced
1 heaping tablespoon all-purpose flour
2 tablespoons tomato paste
2 teaspoons fresh thyme, chopped
1 and 1/4 cups mushrooms, sliced
salt and pepper to taste
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Steps
  1. Marinate chicken in wine, 1 cup of the chicken stock, and brandy (if using).  Cover with plastic wrap and let sit.  
  2. Fry the bacon until crispy over medium heat in an oven-proof skillet or pot.   Remove bacon, but leave the grease!
  3. Take each piece of chicken (one at a time) out of the wine marinade and pat dry with a paper towel.  Save the marinade - you will use it later!!
  4. Reheat the pot with the bacon grease to medium-high.  Place chicken pieces - skin side down (3 or 4 at a time) in the pot. Brown both sides of chicken (4 - 5 minutes per side) until golden.  Remove from pan; drain all but 2 tablespoons of the grease into a small bowl. 
  5. Sauté onions, celery, and carrots in the remaining bacon grease for about 5 minutes, adding a bit more oil, if needed.
  6. Add garlic and stir for a minute more.  Sprinkle flour on top and stir to combine for about a minute.  Add tomato paste and stir all for another minute or so.
  7. Gradually stir in the saved wine marinade and the remaining 1 cup of chicken broth, scraping the bottom of the pot for bits of flour and tomato paste.  Bring all to a boil, then return the chicken pieces to the pot.
  8. Season with salt, pepper, and thyme, then turn heat to low.  Simmer 20 minutes  - covered.
  9. After 20 minutes, add mushrooms to the pot and simmer 10 minutes more or until chicken is cooked through.​
  10. When ready to serve, sprinkle with the cooked bacon and some fresh thyme.
© 2002 - 2025 - P.  S. Ricker - MissCookbook
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  • Home
  • Recipes
    • Category Index
    • A-Z Index >
      • A to Z Index List
  • Beverages
  • Appetizers
  • Breads
  • Soup & Salads
    • Soup
    • Salads >
      • Salad Dressings
  • Seafood
  • Meat & Poultry
    • Beef Recipes
    • Chicken
    • Pork Recipes
  • Vegetables
  • Pasta / Pizza
  • Desserts
    • Cakes >
      • Cake Frostings and Icings
    • Cookies, Brownies, and Bars
    • Pies and Pastries >
      • Six Cookie Crumb Crusts
    • More Desserts
    • All Things Chocolate >
      • Chocolate Chip Day
  • Sauces
  • Cuisines
    • German Food
    • Tex-Mex Cooking
    • Southern Cooking
    • Asian Cuisine
    • New Orleans Favorites
    • Irish Recipes
  • Menus & Meals
    • Summer Salads
    • Special Occasions >
      • Backyard Fun
      • Brunch
      • Cocktail Party
      • Cozy Nights
      • Elegant and Easy
      • Fiesta
      • Football Fun
      • Happy Birthday
      • Kids Celebrate
      • Ladies Luncheon
      • Picnics
      • Tea Time
    • Breakfast
    • Holiday Recipes >
      • Mother's Day
      • Mardi Gras Recipes
      • Sixty Easter Recipes
    • Recipes for the 4 Seasons
  • Fun
    • Kitchen Fun
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    • Cooking Quotes
  • Tips
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  • Gluten Free
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  • Cookies and the Ladies
    • First Ladies - 1700s
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