Friday, September 27, 2013

Coq au Vin - Chicken in Red Wine

When I moved away to college, my family donated many wonderful things to my move...  my aunt gave me plates with clocks on them, my Grammy gave me a Le Creuset pan and skillet that I still have and totally love, my stepmother gave me a couch, my mom gave me her car... and a cookbook. Thanks fam!  :)

The book was Better Homes and Gardens red plaid, OG cookbook. First printed in the 1930s this bad boy has sold 34 million copies. Its a great starter cookbook and I still use it all the time. It has a very tasty coq au vin recipe which just happens to be one of the first things I ever made. 

Coq au Vin - adapted from Better Homes and Gardens
Serves 4

2-3 pounds chicken - with the bone in - I used drumsticks and thighs
2 tablespoons olive oil
2 cups pearl onions - I used frozen
1 1/2 cups red wine - I used Cabernet, but use whatever you like to drink
1 chicken bullion cube, or 1/2 teaspoon chicken stock paste  (if you use 1/4 cup of liquid chicken stock, reduce wine bu 1/4 cup.)
2 1/2 cups sliced mushrooms
1 cup sliced carrots - about 2 carrots
2 tablespoons fresh parsley - divided in half
1 1/2 teaspoons dried thyme, or 1/2 teaspoon dried
1 1/2 teaspoons fresh marjoram, or 1/2 teaspoon dried
1 bay leaf
2 cloves of garlic, minced
2 tablespoons softened butter
3 tablespoons flour
Salt and Pepper
Cooked egg noodles - I made about 4 cups of noodles

In a heavy bottomed pan with a lid, heat oil. Season chicken with salt and pepper and brown in the hot oil, flipping once. When chicken is browned, add in mushrooms, onions, garlic, bay leaf, half the parsley, and dried herbs (if you're using fresh thyme and/or marjoram, leave it out at this point.)

Bring the mixture to a boil and then reduce to a low simmer and cover the pan. Cook on the stove for 30-40 minutes, flipping chicken once, or until the chicken is cooked through. (It starts to pull away from the bone and is very tender after 35 minutes.) Add fresh herbs halfway through cooking time.

Cook the noodles and keep hot. Egg noodles cook more quickly than regular pasta, so start these close to the end of the chicken cooking time.

When the chicken is done, remove chicken and veggies from the pan and place them on top of the hot noodles. Turn up the heat a bit so that the sauce begins to bubble.

Blend the softened butter and flour together into a smooth paste. Whisk into the bubbling sauce and allow to cook for about two minutes or until the sauce becomes a nice, thick gravy. Pour on top of the chicken and noodles and top with remaining chopped parsley. 

Eat and enjoy!!

A few things about this recipe...
The chicken looks really purple for a minute, but then turns a much more appetizing brown once it sits for a minute.
About the wine/stock combo... I like paste bullion or stock that keeps in the fridge rather than having to keep open chicken stock around for 1/4 cup here and a 1/4 cup there. What I do with this recipe is mix the paste bullion in with red wine for a more concentrated flavor.
I was short on meat, so these pictures will look a little different. 
The original recipe calls for crisp cooked, crumbled bacon as a topper. I've done this sometimes, and omitted it other times. I didn't use it this weekend. Totally optional.
I use a LOT more veggies than what's called for, but I love them.

Made this time last year:
Asparagus with Balsamic Tomatoes and Onions

Cinnamon Chocolate Chip Sour Cream Cake


  1. ahhh you were reading my mind. after making the braised beef short ribs...i was wondering if i could use that same recipe with chicken [since i don't eat beef or pork, but my fiance does], but this recipe is the perfect answer to my prayers! can't wait to try it :-)


    1. Oh good!! I think you'll like this - it's really delicious and has all of those "beefy" flavors that are so awesome! We don't eat a lot of beef and when my husband saw this he said "Oh wow - you turned chicken into pot roast." :)