You will LOVE Coq au Vin, a classic French dish, featuring braised chicken, served in a creamy wine sauce filled with bacon, onions, mushrooms and garlic!
Well, the New Year has started, and the first NEW recipe I’ve tried in 2015 is this one for Coq au Vin (Chicken and Wine). And let me tell you, this was a fantastic dish! My husband is still raving about it (he studied French, so I had to ask HOW to pronounce the name of this dish)!
Coq au Vin (pronounced “kawk aw van”) is usually cooked in burgundy wine, but in one region of France (Alsace), it is typically cooked with Riesling (a white wine). This is THAT kind of recipe, and I love the color of this sauce, when paired with the browned chicken. The recipe is fairly easy… just a matter of following the steps in order, until you have this wonderful entree!
Coq au Vin Smells Amazing While It Cooks!
When I cooked this for dinner a couple of days ago, our house smelled absolutely incredible! I mean… how can you not love the smells of braising chicken, cooking away in a creamy wine sauce, complete with bacon, garlic, onions and mushrooms? Seriously ridiculous!
A few hours AFTER dinner, my husband went outside to get something out of our car, and when he came back into the house, he said, “Oh my gosh… the house smells soooo good! Yeah… trust me, it smells THAT good!
How To Make Coq au Vin
Here’s a few pics I took while making it: First you melt the butter and olive oil in a large skillet, and get the pan really hot.
Into the hot skillet go the chicken pieces (for this batch I used 4 thighs, 4 drumsticks). Let them sear (without moving them) for 3-4 minutes on each side, then remove from skillet.
The next thing to do is saute the onions and bacon until the fat from the bacon has been rendered.
Cook the sliced mushrooms in the leftover bacon fat.
Now add the chicken and the cooked onions, bacon, and garlic back into the skillet… you will begin to smell this dish right about now!
The white wine is added , then the skillet is covered while the coq au vin continues cooking. The alcohol in the wine will dissipate as it cooks, but the flavor it adds to the dish is wonderful!
After 15 minutes of covered cooking, the whipping cream is added to the skillet and mixed in. Let the chicken continue to cook, uncovered for the remainder of the time. Now the coq au vin REALLY smells good, and looks good enough to eat!
The coq au vin is finished by sprinkling the tops of the chicken pieces with a handful of chopped parsley. Now this amazing dish is ready to serve!
YUM! Serve this chicken and sauce (coq au vin) up with a side of rice or pasta… STAT! Be sure to spoon some of the amazing sauce over the dish, too!
I found this recipe on Pinterest a while back, and finally got around to trying it as my first “newbie” recipe of the New Year! I am positive I will be making this again… not only does it taste wonderful, but it smells AMAZING, and looks rather elegant, also! Sure hope you will give this delicious recipe for coq au vin a try… I think you are gonna love it!
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Recipe slightly adapted from: http://simply-delicious-food.com/2013/06/26/nigel-slaters-coq-au-riesling/
- 1/4 cup butter
- 2 Tablespoons olive oil
- 2 medium brown onions , finely chopped
- 3 slices bacon , sliced into thin strips about 2" long
- 4 garlic cloves , minced
- 8 chicken pieces (with bone in) (I use 4 thighs and 4 drumsticks)
- 1 1/2 cups thinly sliced mushrooms (white button or mini portabella)
- 2 cups dry white wine (I used a Riesling)
- 1 cup heavy whipping cream
- salt & pepper (to season raw chicken with, and to taste, when chicken is complete)
- handful of chopped parsley , for garnish, if desired
- In a large skillet, melt the butter and the oil. Heat skillet to medium-high.
- Lightly season pieces of chicken with salt and pepper. Place chicken pieces into a very hot skillet. Do not move the pieces once you first put them in skillet. Let them sear on each side until golden brown (about 3-4 minutes per side). Once chicken is browned on all sides, remove to a plate and set aside.
- Add the finely chopped onions and the bacon pieces to the hot skillet. Let them both cook about 5 minutes or so, until onions become translucent and the bacon has rendered out it's fat. Add the garlic and cook for another 30 seconds, then remove & drain the mixture from the skillet, leaving the bacon grease in the pan.
- Add the sliced mushrooms to the skillet and cook for 5 minutes.
Add the onion/bacon mixture and the browned chicken back into the skillet. Add the wine. Allow the liquid to come to a boil. Turn the heat down to a low simmer and cover the skillet. Let the chicken cook for 15 minutes.
After 15 minutes, remove the lid. Turn up the heat. Pour in the whipping cream. Stir, to combine. Let the chicken cook for another 10-12 minutes, uncovered, spooning up the sauce over the chicken pieces as they cook.
When chicken is cooked through and is ready to serve, add the chopped parsley to the tops of the chicken pieces, and serve (1-2 pieces per person). Enjoy!
Serve this tasty chicken with rice, pasta, along with a nice loaf of crusty bread.
This recipe makes 4 adult servings; you will have more servings if children are only having one piece of chicken. Enjoy!
Here’s one more to pin on your Pinterest boards!