Coq Au Vin | How to make Coq Au Vin

2 reviews
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ByShaima I
Created on 21st Sep 2015
  • Coq Au Vin, How to make Coq Au Vin
Coq Au Vinby Shaima I
  • Coq Au Vin | How to make Coq Au Vin (6 likes)

  • 2 reviews
    Rate It!
  • By Shaima I
    Created on 21st Sep 2015

About Coq Au Vin

My friend inspired me of the delicious 'Coq Au Vin' recipe made from chicken!

Coq Au Vin is an aromatic, flavorful and delicious dish which is very much popular in French. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Coq Au Vin is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Coq Au Vin at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 90 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Coq Au Vin by Shaima I in step by step with pictures so you can easily learn how to cook the perfect Coq Au Vin at your home without any difficulties. Coq Au Vin is one of the representative dishes of French which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time90mins
  • Serves6People

Video for key ingredients

  • Homemade Chicken Stock

Coq Au Vin

Ingredients to make Coq Au Vin

  • Flour - 1/2 Cup + 3 Tablespoons
  • Chicken Pieces - 1.3 Kgs
  • Butter - 5 Tablespoons
  • Ham (Cut Into 1/4 Inch Pieces) - 50 To 100 Grams
  • Water - 2 Tablespoons
  • Salt - 1/2 Teaspoon
  • Pepper - 1/8 Teaspoon
  • Onions (Boiled and Peeled) - 6 Small
  • Garlic (Finely Chopped) - 2 Cloves
  • Dried Thyme Leaves - 1/4 Teaspoon
  • Bay Leaf - 1 Small
  • Mushrooms (Thinly Sliced) - 3 Cups
  • Chicken Stock (Fat Removed) - 1/2 Cup
  • Parsley (Chopped) - 1 Tablespoon

How to make Coq Au Vin

  1. In a plastic bag, put half cup of flour. Add a few of chicken pieces to the bag, shake well and remove after each piece is coated. (Repeat until all pieces are coated)
  2. Melt 1 tablespoon of butter in the cooker. Then add ham and fry till light brown. Remove and keep aside.
  3. Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Roast chicken till brown and remove each batch, set aside.
  4. Move the cooker away from the heat and sprinkle water. Stir to remove any frying residues attached to the base.
  5. Return the cooker to heat. Add chicken and remaining ingredients (except parsley, remaining butter, 2 tablespoons and flour, 3 tablespoons). Mix well.
  6. Close the cooker. Bring to full pressure on high heat. Reduce heat and leave for 6 minutes.
  7. Remove cooker from heat. Allow to cool naturally.
  8. Open cooker. Place the chicken on a serving dish and keep hot.
  9. Remove the cooking liquid/Stock, drain off the fat and reserve 1 & 1/4 cups of the liquid/stock.
  10. Melt remaining butter (2 tablespoons) in the cooker on medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat by stirring constantly with a wire whisk. Add in the reserved stock as required.Stir into the serving dish.
  11. Serve hot, garnished with parsley.
My Tip: My secret sauce is the chicken stock, which makes the chicken and the other ingredients very flavourful and delicious.

Reviews for Coq Au Vin (2)

Sujata Limbu2 years ago
This looks very yummm!
Reply

Sukhmani Bedi2 years ago
Picture please :)
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