The Pioneer Woman Tasty Kitchen
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Coq au Vin

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Intermediate

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Description

You’ll love this classic chicken-and-wine French dish. It will make your house smell divine, and make you feel like you’re eating something extra special, whether you make it for yourself or a table full of friends. And it’s not difficult to make. An absolute treat, and as decadent and fancy as it seems, it’s not necessarily a budget breaker.

Ingredients

  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • ½ whole Medium Onion, Diced
  • ½ cups Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

4 Comments

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clementinescooking on 3.17.2010

This a great meal to make on the weekend. It even works great if you make it the day before you want to serve it. The flavors will really meld together. Be sure to use a Burgundy wine. Anything from Macon Villages will work nicely and be inexpensive.

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shanni on 10.5.2009

I made this on Friday eve for a holiday (Jewish holiday Succot) meal with family. It was a hit!!!! The only change I made was to kosherize it a bit for my hubby (ie smoked duck breast with fat on it instead of bacon and butter-flavored margarine instead of butter). The duck breast is a bit less fatty so I had to add some canola oil before the onion-garlic- carrot saute.

This is a keeper!!!

Thank you PW for your wonderful recipes as always

Love
Shanni

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BennMary on 9.30.2009

Loved it! I ate it for lunch the next 3 days and loved it more and more each time

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muffinmomma on 9.30.2009

I made this for company, it was a hit!

3 Reviews

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kitchenlovenest on 6.3.2010

Very good!! I love coq au vin, and this is the 3rd version I’ve made of it (the first being Ina Garten’s). This is the easiest version, and I love the smells emanating from the kitchen while it’s in the oven. You can’t go wrong with a dish like this.
I like to serve it over rice instead of pasta, because the rice really soaks up the sauce/liquid.

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jackx18 on 5.26.2010

This was delicious. I used chicken breasts instead of a fryer chicken and added some tomatoes because I had them and needed to use them. Definitely use all of the garlic even if you think it will be too much.

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Bea on 5.20.2010

A few weeks ago, I had a some girlfriends over for dinner to introduce them to my new apt. I made this for them.

Through the grapevine, I later heard it had been called my “crowning glory.” How’s that for a review!

I do have to say, I omitted mushrooms from the dish both times I’ve made it – I hate mushrooms.

Easy and delicious!

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