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coq au vin 3 ways
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COQ AU VIN 3 WAYS

Make a batch of Coq au Vin then you decide…will it be hand pies with flaky puff pastry, coq au vin and dumplings or chicken stroganoff over egg noodles? All so simple to make. Double the recipe (or triple) and freeze half so you can make one variation now and one next week.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: French
Servings: 6
Calories: 303kcal
Author: Lovoni

Ingredients

  • 1 tablespoon olive oil, plus extra
  • 8 oz brown mushrooms, sliced
  • A good pinch of sea salt and freshly ground pepper
  • 4 bacon strips, chopped
  • 1 1/4 pounds skinless, boneless chicken thighs, chopped 4 to 5
  • 1 medium onion, halved about 6 oz
  • 4 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups red wine
  • 1/2 cup chicken broth
  • 3 medium carrots, peeled and chopped 9oz
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon softened butter
  • 1 tablespoon all-purpose flour

Instructions

  • Heat 1 tablespoon oil in a pot, Dutch or a skillet with a lid, over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes or until browned. Add a pinch of salt and pepper and stir to combine. Remove the mushrooms from the pot to a bowl.
  • Cook the bacon in the same pot for over medium-high heat for 5 minutes, stirring occasionally, until browned. Remove with a slotted and add to the mushrooms; cover and set aside in the fridge.
  • Add the chicken in two batches to the same pot. Cook for 5 to 7 minutes until browned. Remove to a separate bowl or plate.
  • Add a little more oil to the pot, if necessary, to cook the onion. Cook the onion over medium-high heat for 5 minutes, stirring occasionally until the onion is softened. Add the garlic and cook for 3 minutes until softened and fragrant.
  • Add the tomato paste and stir to combine. Add the wine. Cook, stirring occasionally, for 3 to 5 minutes until the wine is reduced slightly.
  • Add the chicken, carrot, broth, thyme and a good pinch of salt and pepper to the pot; stir. Bring to a boil then reduce heat to medium-low. Cook, covered for 35 minutes, stirring occasionally, until carrots are softened and chicken is cooked. Uncover the pot and increase the heat to medium. Simmer, uncovered for 5 minutes.
  • Combine the softened butter and flour in a small bowl. Add a couple of spoonfuls of the sauce from the pot; stir until smooth. Add the mixture to the pot, stirring at the same time to combine. Add the mushrooms and bacon; stir to combine. Season to taste.
  • Once cooled, the mixture can be stored in airtight containers in the freezer for 3 months or the fridge for 4 days. Serve with rice or noodles or see below for 3 variations.

Notes

VARIATIONS
CHICKEN STROGANOFF WITH EGG NOODLES: Add 2 tablespoons of sour cream to the coq au vin. Serve over cooked, buttered egg noodles and garnish with chopped fresh parsley. Serves 4 to 6.
COQ AU VIN WITH DUMPLINGS: Spoon heated coq au vin into an ovenproof dish – about 1 1/2 quarts/liters. Pinch or cut 8 oz uncooked biscuit dough and drop over the coq au vin. Cook for about 30 minutes in 375°F (190°C) oven or until the dumplings are browned and cooked. Serves 4 to 6.
COQ AU VIN HAND PIES: This recipe uses half a quantity of the coq au vin and makes 4 pies (with the half quantity) so before you start, halve the quantity and store one half in the fridge or freezer for a later use. If you want make more and use all the mixture, you’ll need twice as much puff pastry. You’ll need 2 store-bought puff pastry sheets (17.3oz/490g package, there’s 2 sheets in a package). Roll 1 sheet of pastry on a light floured surface until it measures about a 12-inch square. Cut 2 x 6-inch circles from the pastry. Repeat with the remaining pastry sheet. Place a circle of pastry on a baking sheet lined with parchment paper. Add 1/4 of the mixture to the pastry on one side. Brush the edge with a lightly beaten egg yolk. Fold the pastry over to cover the filling. Press the edge together using a lightly floured fork to seal. Brush the pastry with egg and cut one or more small slits in the pastry to allow the steam to escape. Repeat with the remaining pastry and coq au vin. Space the pies evenly apart on the baking sheet. Bake in a 375°F (190°C) oven for about 25 minutes until golden brown. Makes 4.

Nutrition

Calories: 303kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 339mg | Potassium: 708mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5258IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg