The Daring Kitchen: Brasing: Coq Au Vin

It’s time to share a new chicken recipe! Coq Au Vin is a classic French dish that everyone should make at least once in their life!
Coq Au Vin 2
It’s time for the Daring Kitchen March challenge!! Whoo hoo!!
This is THE challenge I have been waiting for. I had Coq Au Vin on my “to make” board for close to a year. For some reason, I was intimidated by this dish. Now that I made it, I really don’t know why I was so afraid. It was very easy and the result was UNBELIEVABLE! It was like my taste buds died and went to food heaven!!
Coq Au Vin 1
Coq Au Vin is a traditional French dish, so I thought it would be very appropriate to use Julia Child’s recipe. I love Julia Child and love her recipes.
On to the challenge…
March challenge was to make a dish using braising technique.
What is braising?
“Traditional cooking methods may be classed as how heat is conducted through the food. First is moist heat (poaching, simmering, steaming or boiling) where heat is conducted through some sort of liquid; be it stock, sauces or steam. The second method is dry heat (roasting, baking, broiling, sautéing, pan frying) where heat is conducted by hot air, radiation or hot fat. Different methods are suited for different kinds of food. Braising, from the French “braiser”, offers us a combination cooking method – dry heat followed by moist heat. Typically, meat is seared in hot fat which helps to add flavor and aromas, improves color (browning), and texture (crust). It is then submerged in liquid and cooked slowly and gently at low heat.”
Lets give a round of applause to our host this month:
Carol is a non-blogging member of the  Daring Kitchen. She is wonderful and you can find a little about her here. Thank you Carol, for finally pushing me to make a dish that I have been too chicken to make. This is one of my favorite’s dishes now.

Visual Directions (Printable Recipe Below!):

1. In a medium thick pot, heat up oil and add the dry chicken thighs. Brown in hot oil. Remove the chicken to a side dish, leaving the fat in the pan.

2. Add the onions and cook on medium-high heat until nice and golden. Add the chopped tomatoes and cook until tomatoes are tender and juicy.
3. Season the chicken lightly with salt and pepper; return it to the pot. Add the bay leaf and thyme.
4. Pour in the wine and stock (make sure its enough to cover the chicken and a little extra because you will be adding the veggies soon). Bring to the simmer; cover, and simmer slowly 15 minutes

5. Add the chopped potatoes and carrots. Make sure there is enough ingredients to cover the ingredients. (add a little bit more stock if not) Cook until the potatoes are fully done.

6. Remove the chicken to a deep side dish (like a casserole dish).
7. Taste the liquid carefully for strength and seasoning, add more salt or pepper is needed.
8. To make Beurre manié: mix 1 tbs of flour and 1 tbs of soft butter until well blended. 
9. Whisk the beurre manié into the liquid to make a lightly-thickened sauce. Bring briefly to the simmer (the sauce should be just thick enough to coat a spoon lightly)

10. Pour the sauce over the chicken and veggies.

Coq Au Vin
The Daring Kitchen: Brasing: Coq Au Vin

Ingredients

  • l lb of chicken thighs
  • 2 tbs. olive oil
  • Salt and freshly ground pepper
  • 1 medium yellow onion, sliced thin
  • 2 large cloves of garlic, minced
  • 1 bay leaf
  • 1/4 tsp or so thyme
  • 1 large ripe red unpeeled tomato, chopped
  • 2 cups young red wine
  • 1 cup chicken stock
  • 3 large potatoes, chopped (I used red potatoes)
  • 1 large carrot, chopped
  • Beurre manié, for the sauce (1 tbs. each flour and softened butter blended together to make a paste)
  • Fresh parsley sprigs, for topping

Instructions

  1. In a medium thick pot, heat up oil and add the dry chicken thighs. Brown in hot oil. Remove the chicken to a side dish, leaving the fat in the pan.
  2. Add the onions and cook on medium-high heat until nice and golden. Add the chopped tomatoes and cook until tomatoes are tender and juicy.
  3. Season the chicken lightly with salt and pepper; return it to the pot. Add the bay leaf and thyme.
  4. Pour in the wine and stock (make sure its enough to cover the chicken and a little extra because you will be adding the veggies soon). Bring to the simmer; cover, and simmer slowly 15 minutes
  5. Add the chopped potatoes and carrots. Make sure there is enough ingredients to cover the ingredients. (add a little bit more stock if not) Cook until the potatoes are fully done.
  6. Remove the chicken to a deep side dish (like a casserole dish).
  7. Taste the liquid carefully for strength and seasoning, add more salt or pepper is needed.
  8. To make Beurre manié: mix 1 tbs of flour and 1 tbs of soft butter until well blended.
  9. Whisk the beurre manié into the liquid to make a lightly-thickened sauce. Bring briefly to the simmer (the sauce should be just thick enough to coat a spoon lightly)
  10. Pour the sauce over the chicken and veggies.
  11. Note:* This will be wonderful if you serve it right away, but note that it will taste even better after it sets in the fridge overnight. It will be heavenly the next day.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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Comments

  1. Great job! it looks wonderful. This dish is on my cooking “bucket” list too.

  2. Yumm! Julia’s was the first recipe I tried for Coq Au Vin too. That was about 20 years ago. LOL I’ve made a few different versions over the years and hers is still the best. Definitely in my top 5 recipes.

    Stopping by from What’s Cooking Wednesday and newly following. Thanks for the trip down culinary memory lane!

  3. this is one of my all-time favorite meals. Julia’s recipe is the BEST!!

    Looks delicious

  4. Fantastic job..your coq au vin came out fabulous! Love your blog, and glad to be in Daring Cooks with you!!

  5. I have to say your gorgeous coq au vin is fabulous. The colour and the tenderness are stunning. Yes I agree it does look like a lot of hard work but basically it simple but just takes a long time in the oven. A job well done. Cheers from Audax in Sydney Australia.

  6. Looks great, how can you go wrong with Julia?!

  7. Julia never disappoints.:)
    Great job on the challenge; the dish looks yummy!

  8. Oh yum, this looks so delicious! Great job for this month’s challenge!

  9. Yum! This looks great! I, too, thought it sounded like a difficult dish to make, but you’ve made it seem very doable!

  10. Lovely job with the coq au vin – it is such a perfect classic dish!

  11. Lyuba, this looks to die for. I have never made coq au vin before either but I am a huge fan of the great flavour you get with braising. Thanks so much for sharing at our party this week.

  12. This looks delicious, and the detailed step by step photos are fantastic!

  13. I haven’t tried braising chicken yet, I think coq au vin might be the way to go, yours looks fantastic!

  14. The ultimate Coq Au Vin is a lovely presentation. It looks great and wish I had a bowl of it right now. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  15. Coq au Vin was my go-to braised dish before this challenge and it is the ultimate comfort food in the winter time! Great job – so glad you enjoyed the challenge!

  16. Featuring on Thursday at Bacon Time!


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