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My take on traditional Coq au Vin is delicious why not enjoy it a fall or winter day or as a springtime dinner too, with warm, crusty French bread and an in-season green vegetable.
Makes 4 – 6 Servings
3 lbs chicken parts
3 Tbsp. unsalted butter
1 Tbsp. EVO
4 shallots, finely chopped (¼ cup)
1 cup dry Riesling wine
1 cup low salt or homemade chicken stock**
½ lb. mushrooms, quartered, brown mushrooms or a combination of fresh, well cleaned wild mushrooms and brown mushrooms
Juice of 1 lemon
6 Tbsp. whipping cream or crème fraiche**
2 Tbsp. finely chopped parsley
1 bay leaf
1 – 2 Tbsp. fresh tarragon, chopped
Heat the butter & oil in a large sauté pan on medium heat. Brown the chicken parts then remove to a plate. Add shallots & sauté until softened, but not browned. Add Riesling & bring to a boil then add the stock. Bring to a boil. Add chicken drumsticks, thighs & bay leaf, reduce heat to a simmer and cover. Cook for 15 minutes. Turn chicken over & add the chicken breasts. Cover and simmer approximately 30 minutes until the chicken tests done, the juices will run clear. Remove to a platter & keep warm in a 180 F oven.
Finish the sauce:
In a separate pan, sauté the mushrooms in 2 Tbsp. butter, remove from pan & keep warm. Return the pan the chicken was cooked in to medium heat, add salt & pepper to taste, & the lemon juice; cook for 5 minutes. Add the cream or crème fraiche and bring to a boil. Add the chopped herbs and return the sautéed mushrooms to the pan. Pour the sauce over the chicken and serve hot with noodles or a warm, crusty loaf of bread and a glass or two of a good Riesling.
You can change this recipe up by substituting the Riesling for beer, and changing the tarragon to thyme.
**If you would like to make creme fraiche, please go to How To Make Creme Fraiche.
If you would like to make stock, please go to Making Stock.