My Mother’s Coq au Vin


My mother isn’t a huge fan of the kitchen (I take after my father), but whatever she cooked (and she cooked everything) she cooked very well. She makes the best Niçoise salad, the best pasta in the oven, and absolutely the best coq au vin! This is her recipe as told to me over the phone.

COQ AU VIN (serves 4)

– 1 kg chicken (I used a chicken thigh, one chicken leg and two drumsticks)
– 1 Tbsp butter
– 2 Tbsp olive oil
– Flour with salt and pepper to coat the chicken with
– 1 cup pearl onions (baby onions) peeled
– 250 g whole mushrooms, the fresh white kind
– 2 carrots cut into thick circles
– 2 garlic cloves chopped
– 1.5 cups chicken broth (I use Campbell’s No Salt Added)
– 1 bottle of red wine
– Salt, black pepper and bay leaves
– 1 tsp mixed dried Italian herbs
– 1 Tbsp cornstarch

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coq au vin

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METHOD

1. Heat the olive oil and butter in a big deep pot. Coat the chicken in the flour Brown the chicken on both sides. (10 to 15 minutes)
2. Add the carrots, mushrooms, onions and garlic to the pot. Cover it and let everything saute for a few minutes. Grab the pot by both hands and shake it it every now and then.
3. Add the chicken broth and wine. Add the bay leaves and the dried herbs. Adjust the salt and pepper. Bring to boil then simmer for minimum 45 minutes. 4. After 30 minutes of simmering, dissolve the 1 Tbsp of cornstarch in a 1/4 cup of the hot liquid from the pot. Once totally dissolved, pour that into the pot. Let everything continue simmering for 15 minutes.
5. After 45 minutes of simmering, uncover the pot and raise the heat to medium, this way some of the liquid will evaporate.

That was easy, no?! And I guarantee you, so damn good!

I served it with white rice, but you can also have it with a side of Oven-Roasted Baby Potatoes with Rosemary and Olive oil.

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