Coq au Vin | Red Wine Chicken Stew | feat. Cousin Glendora

It’s time for a more traditional version of coq au vin versus our white wine, mayonnaise and cheese sauce version, which is equally delicious. We get an assist from our favorite cousin recommending her favorite wine: Franzia’s Merlot. If you’d like to see more of Cousin Glendora, be sure to visit her at the Velveteen Lounge Kitsch-en.
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Coq au Vin
2-3 boneless skinless chicken breasts, halved
6-7 boneless skinless chicken thighs
1-1½ pounds, 452-680g, shallots, peeled
12 ounces, 339g, small mushrooms, halved or quartered
4-5 cloves garlic, minced
½ pound, 113g, bacon, chopped
3-4 sprigs fresh parsley and thyme
2-3 leaves fresh sage
3 bay leaves
salt and pepper
1 bottle red wine, 22 ounces or 750ml
2 tablespoons, 30g, butter, very soft
4 tablespoons, 35g, all-purpose flour
Canola or other mild vegetable oil as needed
Generously season chicken with salt and pepper. Set aside. Clean and halve or quarter mushrooms and peel shallots. Tie fresh spices and bay leaves into the cheesecloth for the bouquet garnis and set aside. For the beurre manié, stir flour into soft butter in a small dish and set aside. In a large, heavy pot, render bacon until nearly crisp. Add in the shallots and let them soften and begin to brown, about 3-4 minutes. Add in the mushrooms, stirring to combine. Add the garlic on top, not stirring it in. Let the vegetables sit for an additional 3-4 minutes to brown. Stir the garlic in and sauté for an additional minute being careful not to burn the garlic. Transfer contents of the pan to a plate or dish.
Add more oil if necessary and brown chicken on both sides, in batches if necessary, 3-4 minutes a side. Return chicken and vegetables to the pot, stir in the red wine and bring contents to a gentle boil. Add the bouquet garnis, cover, turn the temperature to medium-low and simmer for 40-50 minutes or until the chicken is very tender. Remove the bouquet garnis and stir in the beurre manié a little bit at a time, then allow the contents to simmer and thicken for an additional five minutes. Serve with potatoes and steamed vegetables.
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[@Airstream4458]

That looks SO good, and I just love cooking in a cast iron pot. I don’t have the optional counter cat, but Rusty said he’d be glad to substitute. :)

[@LauricesKitchen2010]

He’s so well behaved, I’m sure he’d lay there perfectly while you gather your ingredients. ❤️😄

[@byronchandler5000]

What a lovely chicken recipe, Laurice.

[@LauricesKitchen2010]

Thank you. It is absolutely delicious!! Have a lovely week.

[@robertevans6481]

I knew I smell something good....,🤣

[@LauricesKitchen2010]

Oh my God. The kitchen smelled so good. Family members kept coming into the kitchen asking how much longer while it simmered. 😄

[@CShannon1991]

Ironically, my father made Coq au vin last night and it was delicious!

[@LauricesKitchen2010]

I think I could eat it every night. 😊

[@DanWebster]

that little bit of butter thickened it up burr mayo something or other? awesome dish cant get enough shallots I can dig that.

[@LauricesKitchen2010]

Yup, 2 tablespoons of butter and 4 tablespoons of flour. Buerre manié. It’s basically uncooked roux. Everyone scoops the shallots up. They are so soft and have so much flavor. I could probably eat just those. 😊❤️