Coq au Vin Recipe – the classic French dish with a twist

This Coq au Vin Recipe is a super easy version of the classic French dish, Coq au Vin, a chicken stew.  I’ve eliminated traditional bacon, and I can’t keep tarragon in my herb garden, so I might replace that sometimes with thyme.  Herbs de Provence is often sold in specialty kitchen shops if it’s not at your local grocery store.  If you can’t find Herbs de Provence, just use an assortment of dried herbs you may have on hand.  Pinches of rosemary, thyme, or tarragon are good choices to use in the stew.  Oh and I don’t often include wine in our website, but when in France…

Super Tip: When I was growing up, Shake N Bake came out – the big innovation was the plastic bag used to coat the meat with seasoning.  Well, I often do the same thing though I use my own seasoning.  This Coq au Vin Recipe uses the bag to season the chicken breast.

Warning:  An adult over 21 must be present to prepare this recipe.

- Laurie Zerga
Founder, Chef-K Inc.

Coq au Vin Recipe

Serves 6

Ingredients

• 4 1/2 Tbsp flour
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp herbs de Provence
• 1 pounds boned, skinned chicken thighs, cut into 1-inch cubes
• 3 Tbsp olive oil
• 1 1/2 cups carrots, cut in 2 inch wedges
• 3 stalks celery, cut in 2 inch wedges
• 1 medium onion, chopped
• 1 1/3 cups dry white wine
• 2 cups reduced-sodium chicken broth
• 4 sprigs of flat-leaf parsley sprigs, minced
• 2 sprigs fresh tarragon sprigs, or thyme, minced

Directions

1. Add flour, 1/2 tsp salt, and 1/4 tsp of pepper and the herbs de Provence in a plastic bag, set aside.
2. In a 5- to 6-qt. pan over medium-high heat, add 2 Tbsp of olive oil
3. Meanwhile, shake half the chicken at a time in bag of flour to coat.
4. Brown half the chicken in oil, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding additional 1 Tbsp of oil to pan.
5. Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes.
6. Add broth, wine and, chicken to pan, stirring to loosen browned bits.
7. Cover and bring to a boil over high heat.
8. Reduce heat and simmer until vegetables are tender, about 15 minutes.
9. Serve in bowls and garnish with minced parsley and tarragon or thyme.

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