Coq Au Vin – Barefoot Bloggers

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Coq Au Vin

This month’s Barefoot Bloggers recipe is Coq Au Vin which was chosen by this little piggy went to market.

I was not really looking forward to this, since I have made Coq Au Vin before and really didn’t like it all that much. I don’t like chicken cooked in red wine. White wine yes, red wine no. But I’m game for a challenge. I went out the website and read all the reviews. One of the things I noted was to brown the chicken really well, that this would help with the purple color of the chicken. So armed with that info and a quick trip to the liquor store to pick up some red wine and some brandy, I was ready to go.

Then I started to brown the chicken, and even though I had read the recipe a zillion times, it was only at the last second that I noticed it said 2 chickens!!! 2 chickens! I had purchased 8 thighs in place of a cut up chicken. So, I basically made the whole recipe as follows, but with half the amount of chicken called for. It’s a good thing too, because this just fit in my largest enameled cast-iron pot. I don’t know what size my pot is, but it’s pretty big and has held everything else I’ve ever put it in it!!

Altogether this recipe wasn’t difficult, you could chop and prep, while something else was cooking. The carrots, onions, mushrooms and stewy liquid were very tasty. The chicken, not so much, but that’s just me. Note…if it’s fall and your thyme stems have become woody, it’s probably a good idea to remove them before serving (yeah, that would be the twig looking thing in my photo)! If you want to give it a try, follow the link above, it was definitely the best Coq Au Vin that I’ve ever made.

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  1. says

    ya know, i always want to try stuff like that but I have 5 picky eaters. and i too am a bit “eh” about red wine and chicken. Hmmm. looks good though.

  2. says

    Coq Au Vin is so fun to say! It’s been years since I had it, but I’d gladly take a serving of yours! I actually like that you made it using thighs … that’s my favorite part of the bird.

  3. says

    Ina is the reason I have a bag of frozen pearl onions in my freezer.
    Your coq au vin looks very tasty indeed. I am guilty of leaving stems in my food too – as many of my dried herbs are from the garden and a little woody. Oh well! It’s an adventure!

  4. Pam says

    Terri – I used a pretty good wine, but I just don’t like red with chicken.

    Karen – thank you!

    Bigsis – I’m glad someone else feels the way I do about red with chicken.

    Marjie – don’t they say something like we eat with our eyes first.

    Peter – hope you like it!

    Shirley – I love beef with red wine!

    Pearl – I think it means rooster of the vine or something like that.

    Katherine – thank you!

    chocolatechic – the recipe in the book calls for 2, online it’s only 1!

    Paula – thighs are my favorite too.

    Natashya – I didn’t even know that you could get frozen pearl onions!!

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