Coq Au Vin

The beginnings of a great meal...........

An intoxicating aroma as the garlic and mushrooms simmer in Burgundy...

This classic dish was traditionally made with an old rooster, marinated then slowly braised until very tender. White wine may be used instead of red - as in Alsace, where the local Riesling is used (so states my cookbook).


4 pounds chicken, cut up
1 1/2 TB olive oil
onions, chopped
1 TB butter 1 pound mushrooms
2 TB flour
3 cups dry red wine
1 cup homemade chicken broth
bouquet garni
salt and pepper

Now do all this........

Using a heavy frying pan, brown the chicken (this takes approximately 10 minutes). Transfer to a plate.

Meanwhile heat oil in a large Dutch oven and, over medium heat, add onions and cook, covered, until browned. Stir frequently.

In heavy frying pan, melt butter and saute mushrooms, stirring until golden brown.

Sprinkle onions with flour, stirring for 2 minutes, then add wine. Now add mushrooms, chicken, broth and bouquet garni. Bring to a boil then immediately reduce heat. Cover and simmer for 45 minutes to an hour.

You may also bake it, covered, in the oven at 325 F for the same amount of time.

This is fantastically simple yet elegant. I can imagine us supping in our French country cottage, the shibas underfoot, enjoying life.

Red Pirate Kobe is fan of French food

Sending this to Brenda for her Cookbook Sunday roundup!

Cookbook Sundays Badge


Brenda said...

Isn't wine great? As much as I love it and regularly drink it (ha ha), I very rarely cook with it. I need to do somethig about that. Wow, 3 cups go into this. My kind of meal. Sounds lovely Tina!

katerina said...

I, on the contrary of Brenda, don't drink wine but I love to cook with it and use it regularly. Coq au vin is a dish we make also in Greece. I love the aromas and flavors of it.

Drick said...

have not made this is a while and I like your easy steps and recipe... and it does look like a fine meal for supping in your French country cottage...just allow me to join you

Pierce said...

I drink the wine and cook with it. Most times they go together but there was this chicken and rice dish I recently made that called for white wine, but we didn't have wine with dinner.

You are all invited to my French country cottage - any time!

Rita said...

I love wine and and like Brenda i don<t cook too much with it; this recipe is really interesting and not very complicated. Be my guest with those bread quotes; how do I find you on Facebook; don't know too much about that.

Pierce said...

Rita - this is definitley not a complicated meal, But the return on comfort and flavor is great.
My handle on FB is Tina Marie but you may search me via the email address I use there

tmculbertson AT gmail DOT com

Sweet Kitchen said...

I've always wanted to make coq au vin and seeing yours I am definitely inspired to try it! Thanks for visiting my blog and introducing me to yours.

Brenda said...

Tina, just coming back to say thank you for linking this yummy recipe up to Cookbook Sundays!

Melynda said...

Time to make this, I love chicken stew and this is one of the best! thanks.

Couscous & Consciousness said...

You had me at "makings of a great meal". Actually I think it's the makings of an AWESOME meal, and this looks as though it totally lived up to expectations. I've never actually made a Coq au Vin - definitely must try.
Sue :-)

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