Coq au Vin

Coq au VincoqauvinfrontTEST2

Our signature chicken in red wine adapted from Julia Child’s French classic, Coq Au 
Vin.

Shopping list at a glance: chicken thighs, bacon, baby onions, mushrooms, cognac, red wine, tomato paste, garlic

From your pantry at a glance: flour, salt, pepper, olive oil

Coq Au Vin
Prep Time: 20m Cook Time: 7-8 hours LOW / 3-4 HIGH Servings: 4-6
Print
Ingredients
  1. 2 lbs boneless, skinless chicken thighs
  2. 2 tbsp flour
  3. 1/2 tsp salt
  4. 2 tbsp olive oil
  5. 4 thick slices bacon, cut into 1″cubes
  6. 12 baby onions, peeled,
  7. 8oz pack mushrooms, sliced
  8. 2 tsp / 4 cloves garlic, minced
  9. 1 tbsp tomato paste
  10. 1 Coq au Vin Blend Slow Cooker Spice Blend™
  11. 1/4 cup / 2 fl oz cognac or brandy
  12. 1 3/4 cups / 14 fl oz red wine
Instructions
  1. toss the chicken in flour and salt to coat
  2. heat the oil in a skillet on medium; brown the chicken for 3 minutes.
  3. transfer the chicken to the slow cooker with the remaining flour
  4. in the same skillet sauté the bacon, onions, and mushrooms for 3 minutes; add the mixture to the slow cooker
  5. stir in the garlic and tomato paste
  6. sprinkle in the Coq Au Vin blend; add the cognac and wine
  7. stir, cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours
Notes
  1. add creamy mashed potatoes and a fresh green salad with walnuts, lemon juice and olive oil
  2. pair with an Oregon or Washington Pinot Noir or a Burgundy
  3. ENJOY!
the zen of slow cooking http://www.blog.thezenofslowcooking.com/
Instant Pot Coq Au Vin a la Julia Child
Prep Time: 20m , Cook Time: 15m, **Total Cook Time: 25m, Time Servings 4-6
Print
Ingredients
  1. 2 ½ boneless, skinless chicken thighs &/or legs
  2. 2 tbsp flour
  3. salt
  4. pepper
  5. 2 tbsp olive oil
  6. 4 slices thick bacon, cut into 1” cubes
  7. 12 baby onions, peeled
  8. 2 tsp / 4 cloves garlic, minced
  9. 1 Coq au Vin Blend Slow Cooker Spice Blend™
  10. 8oz mushrooms, sliced
  11. 1 tbsp tomato paste
  12. ¼ cup cognac *optional replace with additional 1/4 cup red wine
  13. 1 3/4 cup red wine
  14. fresh parsley, chopped
Instructions
  1. toss the chicken in the flour, salt and pepper to coat
  2. heat oil in the Instant Pot on sauté function medium and cook bacon for 3 minutes
  3. push bacon to one side of the Instant Pot and add the floured chicken to the pot
  4. brown chicken for 3 minutes, turning once
  5. stir in the baby onions, garlic, Coq Au Vin blend, mushrooms, tomato paste, cognac, and red wine
  6. secure the Instant Pot lid and pressure valve to Sealing
  7. press the Manual button and adjust the cook time to 15 minutes
  8. turn the dial to Venting and use Quick Pressure Release (see notes below)
Notes
  1. add creamy mashed potatoes or fresh egg noodles and a fresh green salad with walnuts, lemon juice and olive oil
  2. pair with an Oregon or Washington Pinot Noir or a Burgundy
  3. **Total Cook Time: refers to the time from when you set the Instant Pot until the food is ready to eat and has completed either Quick Pressure Release (QPR) or Natural Pressure Release (NPR): includes time to reach pressure, cook time & release
  4. using QPR or NPR depends on what you are cooking. Avoid QPR with recipes that may produce foam (beans, rice, oatmeal) or when the pot is full of liquid such as soup because hot spray may be emitted at pressure from the valve. For big cuts of meat, consider NPR similar to allowing meat to rest after cooking.
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

9 thoughts on “Coq au Vin

  1. Made the Coq Au Vin yesterday… the perfect thing for the second day of no-school-due-to-sub-zero-temps here in Chicago. LOVED it. The flavors were subtle, rich, deep. Sauteed the chicken in the rendered bacon fat and next time, will omit the flour to make it lower carb. A red burgandy would be nice. I also doubled the minced garlic and sliced the mushrooms, added rough-diced carrots. Great work, Zen. I will need to buy more of this soon.

  2. I am making the coq au vin right now. The recipe in the tin called for 2 1/2 – 3 lbs of boneless, skinless thighs, so I have more meat in there than needed. A number of the thighs are sitting on top not in reach of the liquid, spices, etc. Should I stir the mixture during the cook time to ensure all the meat gets probably flavored and cooked? If so, how many times?

    • Hi Mary

      These are good questions to ask. Ideally you leave the chicken to cook without stirring but I suggest you give it a quick stir half way through. If you decide not to stir it the chicken will simply steam on top and the sauce will flavor it when you serve. Can I ask what slow cooker you are using?

      Jane

    • Jeanne-

      You can purchase them through us online or if you live near the Whole Foods store in Deerfield, Evanston (Green Bay) or Evanston (Chicago Avenue.) They will be in the Whole Foods in Northbrook shortly. BTW – I just used our Coq au Vin blend for a simple dinner party and it was delicious. I put it in my slow cooker at 1 pm and set it on low for 6 hours – enjoy!

  3. I picked up this packet (I think at Paulina Meat Market on Lincoln) on a whim and boy am I happy! As a few others mentioned, the flavors are subtle, yet it is a rich, deep, wholly satisfying meal. Close enough to a traditional Coq au Vin that prepping it in just 20 minutes is almost too sinfully simple. I added the Tomato Paste and Garlic for a quick 30-second blend-in step 4 instead, and next time I might use Salt Pork or buy a Slab of Bacon to make squared lardon instead of using thick bacon. I also didn’t have any flour left over from Step 1 for the “remainder” in step 3, so I chucked in an extra tablespoon with a healthy pinch of salt, and that seemed to work. All-in-all, this is going to be a regular to my winter/fall home menu. I can’t wait try the other blends and get more sole into my old crock pot. I have fallen in love again with this not-often used but much loved appliance.

    • Dear John

      We are thrilled that you are happy with the Coq au Vin blend and recipe! You have truly made our day. We publish one free recipe a week on this blog,the Coq au Vin being our very first in 2012, so join us and continue your journey!

      Warm wishes, Jane and Meg

    • Hi there Elizabeth

      We currently don’t have a location in Baltimore and yes we do ship from our website http://www.thezenofslowcooking.com

      If there is a store you think would be a good fit for us in your area, please let us know! It always helps when our followers ask the grocery manager in store for our products to be stocked.

      Warmly, Jane and Meg

Leave a Reply

Your email address will not be published. Required fields are marked *