Creamy Chicken Coq au Vin Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
733 kcal
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Course
Main Course
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Cuisine
French
Creamy Chicken Coq au Vin Recipe
Description
This Creamy Chicken Coq au Vin Recipe features bone-in chicken pieces browned alongside thick-cut bacon, onions, and smashed garlic to build a rich base. Sprinkling flour thickens the stew, which is deglazed with Burgundy wine, complemented by brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. The dish then slow cooks in the oven until the chicken and vegetables are tender.
The slow oven cooking allows the proteins to become very tender while the flavors meld, resulting in a velvety sauce enriched further by a finishing addition of heavy cream. Fresh herbs and the combination of wine and brandy provide complexity, while bacon adds smoky depth. The result is a luscious stew with soft chicken and vegetables in a creamy, wine-flavored sauce.
Traditionally, this dish pairs well with roasted or mashed potatoes or crusty French bread to soak up the sauce. It suits lunch or dinner when a comforting, hearty dish is desired.
The recipe can be adapted for a slow cooker by sautéing ingredients before transferring or cooked entirely on the stovetop by simmering covered. These approaches offer flexibility if oven cooking is inconvenient or time-constrained. Cream should be added near the end to avoid curdling.
Ingredients
- 3/4 cup Bacon chopped, thick-cut
- 1 onion peeled and chopped, large
- 6 cloves garlic peeled and smashed
- 4 pounds chicken I used drumsticks and thighs, bone-in pieces
- 5 tablespoons all-purpose flour (could be gluten-free)
- 750 ml Burgundy wine like Pinot Noir
- 1/4 cup brandy (optional)
- 1 1/2 pounds button mushrooms halved and quartered
- 4 carrot cut into large chunks, large
- 2 cups pearl onions frozen
- 6 prigs thyme fresh
- 3 prigs rosemary fresh
- 1 bay leaf
- 1/2 cup heavy cream
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Lower the oven rack to make room for a large dutch oven. Prep all the vegetables. Then set a large 6- to 8-quart dutch oven on the stovetop over medium heat.
- Add the chopped bacon, and cook until brown, stirring occasionally. Then add the onions and garlic, and soften for 3-4 minutes. Push the onions to the side of the pot and add the chicken pieces, skin-side-down.
- Sprinkle the flour over the chicken, along with 2 teaspoons salt and 1/2 teaspoon black pepper. Move the chicken around the dutch oven, flipping to brown each piece on both sides.
- Pour the wine into the pot and scrape the bottom to deglaze. Add in the brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. (Sometimes I tie the fresh herbs in a little boutique to make them easier to remove later... a bouquet garni.)
- Cover the dutch oven and place it in the oven for 1 1/2 to 2 hours, until the chicken and carrots are very soft.
- Open the dutch oven. Remove the bay leaf and herb sprigs. Then stir in the heavy cream. Taste, then salt and pepper as needed.
Notes
- Serve with roasted or mashed potatoes, or crusty bread to soak up the sauce.
- For slow cooker use, sauté bacon, onions, garlic, and flour before adding all ingredients except cream, then cook on low for 8-10 hours and stir in cream at the end.
- To make entirely on the stovetop, simmer covered for at least one hour, stirring occasionally, and add cream after the chicken and carrots are cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 733kcal | 37% |
| Carbohydrates | 20g | 7% |
| Protein | 44g | 88% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 183mg | 61% |
| Sodium | 216mg | 9% |
| Potassium | 1091mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7420IU | 148% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 78mg | 8% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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