Coq Au Vin

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Coq Au Vin

Recipe for Coq Au Vin

Coq Au Vin is a stable to make a special meal. By simmering this dish for a long time the red wine is absorbed deep into the chicken. I think Coq Au Vin is best if made a day before you plan to serve it a all the seasoning and wine are then well blended. Serve with fresh French bread and a salad.


  • ¼ cup Gold Medal Flour (regular or whole wheat)
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 3- 3 ½ lb. Broiler-fryer Chicken, cut up
  • 6 slices Bacon
  • 6 small Onions
  • ½ lb. fresh Mushrooms, sliced
  • 4 Carrots, halved
  • 1 cup Chicken Broth*
  • 1 cup red Burgundy
  • 1 clove Garlic, crushed
  • ½ tsp. Salt
  • Bouquet Garni (below)

METHOD for Coq Au Vin

Mix flour, salt, and pepper; coat chicken with mixture. In large skillet or Dutch oven, fry bacon until crisp; remove and drain on paper towels. Brown chicken well in hot bacon drippings; push chicken aside. Add onions and mushrooms; cook and stir until onions are tender. Drain off the fat. Crumble and add bacon. Stir in remaining ingredients. Cover and simmer 1 hr. 15 mins., or until chicken is tender.
Remove Bouquet Garni before serving. Skim off excess fat. Serve chicken sprinkled with minced parsley, if desired. 4 to 6 servings.
*Chicken broth may be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth.

Betty Crocker Note: To skim off fat quickly and easily, slightly cool entire mixture. Skim off fat. Reheat to serving temperature.
Tie ½ tsp. crushed thyme, 1 bay leaf, and 2 large sprigs parsley in cheesecloth bag or place them in a tea ball.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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