This dish is so delicious! Rich and hearty without being heavy…perfect for these cooler evenings. I found this recipe in Clinton Kelly’s new book, “Freakin’ Fabulous on a Budget.” While this may sound like it’s expensive or complicated, it’s not. Coq Au Vin, pronounced COKE-oh-VAN is pretty much just a chicken in sauce but the sauce is so good! I changed up the ingredients just a bit based on what was on sale at the grocery store but I’ll give you Clinton’s original recipe, along with my substitutions. This is perfect for the family or company…you make it and then let it simmer for 30 minutes, which allows you to visit or grab your breath before sitting down to eat. And if it sits on the burner (on low) for a little longer than the 30 minutes, it’s ok. Love these kind of meals. You can serve this over mashed potatoes, egg noodles or rice.
Pricing…I bought a 3 1/2 pound whole chicken on sale for 89 cents a pound. I personally like white meat but by adding dark meat too, it keeps the cost down and makes the broth richer. You could also use just thighs if you want. Clinton uses cipollini onions but I used a yellow onion (again to keep it cheaper.) My other change was using white button mushrooms instead of his cremini mushrooms. We used a $6 bottle of red wine and my chicken broth was on sale for 50 cents.
As we were filming, Trig told me he makes a pretty awesome Coq Au Vin that’s sinfully good. He uses a whole stick of butter among many other rich (and fattening) ingredients. Hello? Add butter to anything and it’s going to taste good. This has no butter but it’s still fabulous and perhaps a bit better for you. And Trig did love it and eat a whole plateful.
COQ AU VIN –
Prep Time: 15 minutes
Cook Time: about 45 minutes
Serves: 4-6 for approx. $11.50
Ingredients:
- 4 thick-cut bacon slices, chopped into 1/2 inch cubes
- 4 tablespoons all-purpose flour, divided
- salt and pepper to taste
- 1 roaster chicken cut into 8 parts and skin removed (some people prefer the skin on)
- 1 10 ounce package cremini mushrooms, wiped clean and chopped into quarters *I used an 8-ounce package of button mushrooms
- 1 large or 2 small carrots, peeled and roughly chopped into rounds
- 6 cipollini onions, peeled and cut in half, or 1 medium yellow onion, sliced
- 1 clove garlic, finely chopped
- 2 cups light-bodied red wine
- 1 14.5-ounce can chicken broth
- 1 bay leaf
Directions:
In a Dutch oven, sauté the bacon cubes over medium-high heat until crisp. Remove bacon with a slotted spoon and set on a paper towel-lined plate, reserving the bacon fat. Turn the heat up to high. Mix together 2 tablespoons flour and salt and pepper to taste and pat over the chicken parts. Brown the chicken in the bacon drippings, about 5 to 7 minutes. Once browned, remove to a plate.
If the pot is too dry, deglaze with a couple of tablespoons of chicken broth. Add the mushrooms, carrots, and onions and sauté until brown, then add the garlic. Sprinkle the vegetables with the remaining 2 tablespoons flour and cook on medium-high heat for 1 to 2 minutes. Add the wine, chicken broth, bay leaf, and salt and pepper to taste and bring to a simmer. Scrape the pot to release the brown bits. Simmer for 5 minutes.
Return the chicken pieces and bacon to the pot, reduce heat to medium, and cook, without a cover, for 20 to 25 minutes. Serve over mashed potatoes or egg noodles. *You can also serve this over rice.
This may perhaps turn into a go-to family favorite!