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.