Coq Au Vin
Chicken with wine
Coq Au Vin is a french recipe derived from the necessity to cook poultry in wine to tenderize.
In France, it was common for families to own a chicken (for meat and eggs) and a rooster. The rooster would be kept until it was too old to perform it's roosterly duties, then killed and used in their chicken recipes. But being a tough old bird it was cooked in wine to make it tender and edible. In our Coq Au Vin recipe we use a hen.
This is an easy chicken recipe that has a flavorful taste. You can find recipes for chicken that are more complicated but I like to keep it simple.
- 1 - 3 lb. broiler, quartered
- 2 tbsp. oil
- 1 tbsp. chopped onion
- 1 tbsp. flour
- 1/2 c. red wine (use one that is not too oaky)
- 1/2 c. clear chicken broth
- 1 clove garlic, crushed
- 1 bay leaf
- 1/4 tsp. thyme
- 12 small white onions
- 1 c. sliced mushrooms
- 4 slices French bread, fried in butter
In a large, heavy skillet, cook chicken and chopped onion in heated oil until slightly browned. Stir in flour and cook until well browned. Add wine, chicken broth, garlic, bay leaf, thyme, white onions and mushrooms. Bring to a boil. Cover and simmer for 45 minutes or until meat is tender. Garnish with sliced of fried bread.
Serves 4 and is excellent with a bottle of Burgundy or Bordeaux.
Coq Au Vin sounds complicated but it just one of many easy chicken recipes that you should try. Click here to see more recipes!
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