No Slivers Here

September 17, 2008

New Coq Au Vin

Filed under: Chicken, Main Dish — Tags: — bettylou79 @ 12:08 pm

This recipe was chosen by The Dinner Diva’s. This was my first time making Coq Au Vin, let alone having it. So honestly, I wasn’t even sure what it was supposed to taste like. I’ve seen it made on cooking shows before. I followed the recipe to a T but next time, if I use this recipe again, I will cook things longer in the beginning. The recipe should have taken about 45 minutes or so to cook but it actually took me about an hour. From the quick picture that I saw on the website this came from, there wasn’t a lot of liquid left when the chicken was done. I’m not sure if I will make this recipe again but I am interested in trying a different recipe. Sadly, I don’t have a picture because I forgot to take one! The camera was even turned on and sitting next to me!! On to the recipe!

New Coq Au Vin



6 chicken thighs with skin and bone (2 pounds)
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley


Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.

Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

Serve with: olive-oil mashed potatoes


1 Comment »

  1. I made a great variation on coq au vin–”rigatoni with braised chicken and saffron cream.” It was unbelievably delicious!

    Comment by Michael Beyer — October 6, 2010 @ 9:34 am

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