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Coq Au Vin

I love this dish because everything about it, from the fancy French name to the delicious depth of flavor, is impressive and makes your guests think you are a chef extraordinaire. And it is a perfect dish for a freezing winter day.

I would serve it with creamy mashed potatoes or simple crusty bread to soak up all that delicious vino.

Coq Au Vin


6-8 servings


2 tbl butter

1 chicken, cut up into 8 pieces and brined

3 lg carrots, peeled and chopped into ¼ inch cubes

8 oz mushrooms (any kind you like), cleaned and sliced

1 lb pearl onions, peeled – frozen are best as they come peeled

1 tbl fresh thyme

2 tbl tomato paste

3 tbl flour

1 bottle red wine (something you would drink)


Heat butter in a large pot.  Remove chicken from brine and dry well.  Brown, skin side down, lower heat to medium, cover, and cook for 10 minutes.  Flip chicken to brown slightly on other side (5 minutes).  Remove the chicken – place on something that will catch juices.

Sauté carrots and mushrooms until mushrooms have released their moisture, about 10-15 minutes.  Season with salt and pepper while cooking.  Add the pearl onions.

Stir in tomato paste and thyme.  Sprinkle in the flour, stir, and put the chicken back in the pot(along with juices).

Pour in the red wine – just enough to cover 3/4 of the chicken.  Cook for 45 minutes.

Serve warm over mashed potatoes or with some crusty sourdough bread.

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