Coq Au Vin (take 2)


I tried a Taste of Home recipe a month or so ago that didn’t turn out well. I have hopes that this one will be better!

2  cups  red wine ( I used my favorite zinfandel)
1  cup  chopped yellow onion
1  cup  chopped carrot
1  teaspoon  salt
1  teaspoon  dried thyme
1/2  teaspoon  dried rosemary, crushed
1/2  teaspoon  freshly ground black pepper
2  (8-ounce) chicken breast halves, skinned ( I used 6 breasts in place of adding thighs and drumsticks)
2  (4-ounce) chicken thighs, skinned
2  (4-ounce) chicken drumsticks, skinned
1/2  cup  all-purpose flour (about 2 1/4 ounces)
3  bacon slices, chopped
1/2  cup  pitted dried plums, quartered
2  bay leaves
Chopped fresh parsley (optional)

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.

  1. Okay, I LOVED this. suitNtie did not. 🙁 he didn’t HATE it, but didn’t love it, either. I thought it was fantastic. It had a very subtle complexity of flavor. suitNtie is not a big fan of subtle flavor, so I think that was the problem. I would make this again for myself in a heartbeat! I don’t think we’ll see it again as a family meal, though. 🙁 I would add more carrots, more onion and more bacon if I were to do it again. Also, just in case you care…I used the best Zinfandel in the world, Clos La Chance. Highly recommended. 🙂

  2. This wasn’t anything wrong with this one, per se; I just didn’t love the flavor. Oh well, barefeet likes it so I’m sure it’ll show up again.

  3. Sorry SnT, I have to agree with tbf on this one. We thought it was fabulous, including our one year old and I even used the supermarket red wine (the horror!) because the boy wasn’t going to hold up for another stop at the liquor store. I agree with the more carrots next time. Also I’m an idiot and it seriously took me about 20 minutes to realize that dried pitted plums are prunes. Next time I’ll have to try your wine rec, too. Delicious!

  4. I’m so glad that you liked it. 🙂 I was wondering if I was just crazy! And yes, you totally have to try the wine. It is my absolute fave.

    As far as the “dried pitted plums”…I pretty much cut and paste recipes directly! I should keep an eye on that stuff. Makes it sounds overly fancy!

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