Looking for a good, not too complicated coq au vin recipe. There are a million recipes out there, so I thought I’d ask for some personal recs. Anyone out there make this?
Made this last year. I think we used one off the Food Network.
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Looking for a good, not too complicated coq au vin recipe. There are a million recipes out there, so I thought I’d ask for some personal recs. Anyone out there make this?
One of my kids favorite dinners.
My french mom once told me how she makes it. I asked her to write it down and she just gave me a blank look. She just wings it and now so do I.
Try this one though.
http://emilysculinaryadventures.blogspot.com/2010/03/sunday-cookbook-adventures-bourdains.html
I used this one when I made the dish a while back, wasn’t difficult to follow and turned out incredible.
http://www.foodnetwork.com/…-au-vin-recipe4.html
My favorite part about this dish is it’s a good excuse to drink while you cook.
Awesome – knew I could count on you guys.
I’ve used this recipe several times with success.
Literally, the only slow cooker recipe that doesn’t taste like every single other slow cooker recipe. I know this isn’t what you were asking for. It probably tastes nothing like real coq au vin, but this is actually pretty good:
Slow Cooker Coq au Vin
Ingredients
8 Chicken Thighs , about 1.2 kg
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
3 cups (750 mL) small cremini mushrooms (about 8 oz/250 g)
4 shallots, halved crosswise
4 cloves garlic
1 cup (250 mL) white wine
2 cups (500 mL) Low sodium Chicken Broth
1 tbsp (15 mL) chopped fresh tarragon or parsley
Instructions
Heat large frying pan over medium heat; cook bacon for 2 to 4 minutes, stirring frequently, or until browned. Using slotted spoon, transfer to slower cooker, leaving pan on medium heat.
Remove skin from chicken thighs and discard. Season the chicken with salt and pepper. Add to frying pan; cook for 3 to 5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker. Add mushrooms, shallots and garlic to pan; cook, stirring often, for 3 to 4 minutes or until browned. Transfer to slow cooker.Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on LOW for 7 to 8 hours or until chicken is tender when pierced with tip of sharp knife.
Using slotted spoon, transfer chicken and vegetables to a serving bowl; tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil; boil over medium-high heat for 10 to 15 minutes or until reduced by half. Pour juices over chicken. Serve sprinkled with tarragon.
You gotta go with Emeril Lagasse on this one:
http://www.foodnetwork.com/...q-au-vin-recipe.html
The recipe is awesome, but the “not too complicated” demand for a good coq au vin recipe is a difficult one. Like others have said, just start drinking and you’ll be OK.
- Buy a bottle of wine and 3 day old rotisserie chicken.
- Drink the entire bottle of wine
- Eat the chicken.