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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

Classic Coq au Vin

Does anything this simple, taste so good and always impress so much? I don’t think so. This is the go-to dish any night of the week. Red or white wine is fine –just have a nice heavy casserole to serve it in. I like this with Potatoes Rustica. This gorgeous French blue Dutch oven is a 6 quart treasure from www.TheLodgeMfg.com or go vintage and opt for a jaunty orange Le Creuset Dutch oven.


Something to crow about! Classic Coq au Vin. 
Nothing beats this classic French dish.

1 4-5 pound chicken, cut in eights
Flour
Salt and pepper
3-4 tablespoons light olive oil or canola
2 cups mushrooms, sliced 
1 cup minced onions
1 cup sliced leeks
1 cup baby carrots
2 bay leaves
2 cloves garlic, finely minced
1 cup white wine
1 cup chicken bouillon
1/3 cup parsley, finely minced   

 (Have a 5-6 quart casserole nearby)

 In a non-stick skillet, heat the oil.   Meanwhile, lightly dredge the chicken pieces in flour and dust with salt and pepper.

Saute the chicken, a few pieces at a time, skin side down, in the pan. Drain each and place in a 5-6 quart oven proof casserole that has a cover.   As chicken pieces are browning, preheat oven to 350 F.

Drain off most of the oil and in the pan (and if there is flour or other grungy stuff in it, then wipe it out with a paper towel). Then sauté the mushrooms and onions to soften. Place on top of the chicken, then add in the carrots, bay leaves, garlic and cover with the wine, bouillon and sprinkle on parsley. 

Cover and cook for 45-60 minutes.   

Serves 4-5

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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