• Liz Talley - Urban Graze

Coq Au Vin

Two versions of this delicious meal. The quick and easy recipe calls for cooking cut chicken pieces on the stove top. In the other recipe, the chicken is oven roasted whole. The oven roasted recipe takes more time, but not more work.

Quick and Easy Skillet Coq Au Vin

1 cut up chicken (3-4 lbs.)

Salt and pepper

Olive oil

1/2 onion, chopped

2-3 carrots, sliced

2 stalks celery, chopped

4 cloves garlic, crushed

1 1/2 c. dry red wine

2 bay leaves

1 fresh thyme sprig, or 1 tsp. dried and crushed

Rinse, pat dry, and season the chicken pieces with salt and pepper.

Heat the oil in a large, wide skillet to medium-high and sear the chicken pieces, skin side down, about 4-5 minutes or until golden brown. Do not turn. Transfer to a plate and set aside.

Add onion, carrots, celery, garlic to the skillet and saute for about 5 minutes, or until browned. Scrape up and stir in any brown bits left from the chicken as you saute the vegetables. Add wine, bay leaves, and thyme; bring to a boil.

Return the chicken to the skillet, skin side up, and cover. Simmer the chicken and vegetables approx. 20-30 minutes, until the chicken is cooked (internal temperature of 180 degrees). Uncover and simmer another 4-5 minutes until the liquid has reduced somewhat. Discard bay leaves and thyme, if you used a sprig. Season with salt and pepper to your taste. Serve in wide, shallow bowls.

Note: this recipe doesn't call for potatoes, but you could easily add some partially cooked potato wedges to the skillet at the same time as the chicken.

Oven Roasted Coq Au Vin

1 whole chicken (3-4 lbs.)

2 Tbsp. soft butter

1 Tbsp. fresh chopped rosemary + 3 or 4 sprigs (or 2 tsp. dried, divided)

Salt and pepper

4 cloves garlic, crushed

1/2 medium onion, chopped

2-3 medium potatoes, cut into large bite-sized chunks

2 carrots, peeled and diagonally sliced in 1/2” chunks

1-2 stalks celery, chopped (optional)

2 c. chicken broth

1/2 c. dry red wine

Preheat oven to 450. Rinse and pat the chicken dry. Slide your fingers under the skin of the breast, legs and thighs to loosen. Combine 1 Tbsp. fresh or 1 tsp. dried rosemary with the butter and spread under the skin. Season the outside of entire chicken with salt and pepper. Rub the garlic inside the empty cavity of the chicken, leaving any excess inside. Grease a roasting pan and place the chicken, breast side up inside and surround with chopped vegetables and rosemary sprigs. Pour in broth and wine. Roast the chicken for 20 minutes, then reduce the oven temperature to 350. Continue roasting 45-60 minutes longer, or until chicken reaches internal temperature of 180 degrees. Transfer to serving dish; surround with vegetables and drizzle with pan juices.

Recipe created or adapted by Liz Talley, Urban Graze

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