Easy Coq au Vin

Easy Coq au Vin

A traditional French dinner.

Adapted from Rachael Ray

Ingredients

Metric System
Servings
  • 1.5 oz cornstarch
  • 1.5 oz water
  • 2 cup chicken stock
  • 8 oz wine
  • salt
  • black pepper
  • 3 tsp tomato paste
  • 1.5 tsp thyme
  • 2 clove garlic
  • 12 oz onion
  • 12 oz mushrooms
  • 8 chicken
  • 3 slice bacon
  • 2 tsp oil
  • Step 1

    In a 5-to 6-quart Dutch oven, cook the bacon in the oil over medium until browned but not too crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper. Increase the heat to medium-high. Working in batches, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

    Step 2

    Add the onions and mushrooms to the pot and cook, stirring occasionally, until they begin to soften, about 2 minutes; season. Stir in the tomato paste, thyme and garlic. Add the wine and cook, scraping up any browned bits, until wine is reduced by half, about 5 minutes. Add the stock and bring to a simmer. Return the chicken and any juices to the pot. Reduce the heat to low, partially cover and gently simmer, turning the chicken once or twice, until the chicken is cooked through and the onions are tender, about 40 minutes.

    Step 3

    In a small bowl, dissolve the cornstarch in 3 tbsp. water. Transfer the chicken to a plate. Increase the heat to medium-high and bring the cooking liquid to a boil. Add the cornstarch mixture and stir until thickened, about 3 minutes; season. Return the chicken and bacon to the pot, stirring to coat. Serve in shallow bowls with crusty bread.

    Step 1

    Return the chicken and bacon to the pot, stirring to coat. Serve in shallow bowls with crusty bread.

    Step 2

    Add the cornstarch mixture and stir until thickened, about 3 minutes; season.

    Step 3

    In a small bowl, dissolve the cornstarch in water.

  • 3 tbsp cornstarch
  • 3 tbsp water
  • Step 4

    Increase the heat to medium-high and start to bring the cooking liquid to a boil.

    Step 5

    Transfer the chicken to a plate.

    Step 6

    Return the chicken and any juices to the pot. Reduce the heat to low, partially cover and gently bring to a simmer.

    Step 7

    Add the stock and bring to a simmer.

  • 2 cup chicken stock
  • Step 8

    Add the wine and continue to cook, scraping up any browned bits.

  • 1 cup wine
  • Step 9

    Season and stir in the rest of ingredients.

  • salt
  • black pepper
  • 1 tbsp tomato paste
  • 1.5 tsp thyme
  • 2 clove garlic
  • Step 10

    Add the onions and mushrooms to the pot and start to cook.

  • 12 oz onion
  • 12 oz mushrooms
  • Step 11

    Transfer the chicken to a plate.

    Step 12

    Increase the heat to medium-high. Working in batches, start to cook the chicken.

    Step 13

    Season the chicken with salt and pepper.

  • 8 chicken
  • salt
  • black pepper
  • Step 14

    Using a slotted spoon, transfer the bacon to a small bowl.

    Step 15

    In a 5-to 6-quart Dutch oven, start cooking the bacon in the oil over medium.

  • 3 slice bacon
  • 2 tsp oil
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