Coq Au Vin, My Way

    (82)
    1 hour 55 mins

    Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favourite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes a some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side.


    79 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons (45ml) olive oil
    • 6 skinless chicken thighs
    • 2 cloves garlic, crushed
    • 1 tablespoon Italian seasoning
    • 3 medium tomatoes, sliced
    • 4 portobello mushrooms, sliced
    • 1 pinch salt
    • 1 teaspoon freshly ground black pepper
    • 1 medium yellow onion, chopped
    • 1/3 cup (80ml) Burgundy wine
    • 1 cup (250ml) thickened cream
    • 1/4 cup (30g) shredded Gruyere cheese
    • 2 tablespoons corn flour, optional

    Directions
    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
    2. Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 24cm square baking dish. Cover with sliced onion, and set aside.
    3. Preheat the oven to 175 degrees C (350 degrees F). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the thickened cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the corn flour, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
    4. Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (82)

    Reviews in English (62)

    by
    54

    When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough, so I gave it a go. Sadly, it just doesn't stand up to the classic. I missed the celery, the tomatoes did not add much, and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe.  -  19 Oct 2007  (Review from Allrecipes US | Canada)

    by
    25

    I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!  -  23 Oct 2006  (Review from Allrecipes US | Canada)

    by
    11

    Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French restaurant, and the meal tasted like it. Thank you!  -  02 Feb 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate