Coq Au Vin (pronounced “coke oh van”) translates from French into “Rooster of the Wine” or something similar. I’ve never actually made it before, but I found a quick and easy version in one of my Cooking Light magazines and adapted it slightly for a quick and easy dinner. We were won over by this meal. The flavors of the wine and herbs permeate the chicken, but yet are completely subtle. They meld with the earthiness of the mushrooms to make a flavorful gravy, which is an added bonus next to the tender chicken. This is the easiest way you’ll ever make Coq Au Vin and it doesn’t require setting the dish on fire like Julia Child’s version does. Fire in the kitchen scares me, just for the record.
This is a recipe where it’s important to chop everything before you start because when you get to the “dump” stage, you want it all to be ready. We served this with egg noodles, a nice green salad, and some bread. The meal on the table in about 40 minutes and required no monitoring (both of those things = brownie points in my book!).
Side note: For those of you who live in Florida and have a Publix near you, I encourage you to check out the Greenwise meat section. I bought chicken thighs and chicken drumsticks for $1.99/lb this week and they are hormone and antibiotic free. The regular chicken was something like $1.49/lb which really isn’t much of a difference. Besides the ethical and health implications of less hormones, the chicken is SO MUCH BETTER. Normally I find thighs to be greasy and fatty. These thighs were nothing but delicious meat!! I was more than impressed. So check out the sales and try some Greenwise meat! I think you’ll be glad you did.
Now, time for that recipe!!
Easy Coq Au Vin
Adapted from: Cooking Light Magazine
Yield: 4 servings (each serving is 1 drumstick, 1 thigh, and plenty of sauce)
2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried parsley
8 ounces sliced cremini mushrooms
1 1/2 cups dry red wine
1 cup chopped carrot
1/2 cup chopped shallots
1/2 cup water
1 tablespoon brandy
1 teaspoon minced fresh thyme
1 tablespoon tomato paste
2 garlic cloves, minced
1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in dried parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken from the pan and keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Season with additional salt and pepper to taste.