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Coq Au Vin, My Way

SUBMITTED BY: CLWEST47 PHOTO BY: bhague

"Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes a some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side."
RECIPE RATING:
The reviewer gave this recipe 32 stars. This recipe average a 4.4 star rating.
Read Reviews (28)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons olive oil
  • 6 skinless chicken thighs
  • 2 cloves garlic, crushed
  • 1 tablespoon Italian seasoning
  • 3 medium tomatoes, sliced
  • 4 portobello mushrooms, sliced
  • 1 pinch salt (optional)
  • 1 teaspoon freshly ground black pepper
  • 1 sweet onion, chopped
  • 1/3 cup Burgundy wine
  • 1 cup heavy cream
  • 1/4 cup shredded Gruyere cheese
  • 2 tablespoons cornstarch (optional)

DIRECTIONS

  1. Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
  2. Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
  4. Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by WorkAndPlay
When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by Christina D.
I sort of knew all along that this receipe was going to be really good. I got a bit confused... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by Laura Bossart
Delicious, and not that difficult to make. I did cook the onions with the mushrooms, though,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2006 by Brigitte
I used breast fillets instead of the thighs. This was a great tasting dish! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by csandoval
This recipe was so delicious. I have never made chicken thighs this good. It takes some time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by Tsubaki
Perfect, delicious...I don't know what else I can say. A lot of work but worth it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by SADY187
Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2006 by JULYFAWN
AMAZING dish!! I made it for a dinner party last night, and my guests were practically licking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2006 by Lisapple
EXCELLENT DISH! WILL DEFINITELY MAKE AGAIN. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2004 by SPEAKERPIMP