Coq au vin

Coq au vin

Coq au vin

Coq au vin photo 1
Coq au vin photo 2
Coq au vin photo 3


  • strips bacon - 6 item
  • oil - 3 Tbsp
  • whole fryer chicken, cut up or 4 boneless breasts, cut into bite size pieces - 1 item
  • flour - 1 c
  • garlic salt to taste - 1 item
  • salt to taste - 1 item
  • pepper to taste - 1 item
  • medium onion, diced - 1/2 item
  • to 8 carrots, cut into sticks - 6 item
  • hot water - 3 c
  • chicken bouillon crystals - 2 Tbsp
  • wine white, red or Rose - 2 c

How to make coq au vin:

Fry 6 strips of bacon in 3 tablespoons oil until crisp in large Dutch oven. Remove bacon and crumble; set aside. Meanwhile, cut up uncooked chicken into bite-size pieces or leave as breasts, legs, etc., but remove skin. Combine flour, garlic salt, salt and pepper in bag. Add chicken to bag and shake. In bacon grease, cook onion, then add chicken and flour. Stir and let chicken brown for about 10 minutes. Add carrots, water, bouillon, wine and crumbled bacon, stirring frequently. Bring to boil, then simmer, covered, until carrots are tender, 30 to 45 minutes. Stir frequently. It should thicken on its own. Serve over rice.

Recipe categories: Main dish, Poultry, Meat.

Coq au vin
Average rating: 3.9 of 5, total votes: 8
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
sugar, milk, salt, butter, water, garlic powder
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