Creamy coq au vin

Creamy coq au vin


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About this recipe: This coq au vin recipe is a little different from the traditional recipe, as it contains creme fraiche and white wine, but the result is wonderful. The sauce is creamy and smooth, and the chicken is tender. Serve it with chips, it is delicious!


Serves: 6 

  • 2 tablespoons butter, divided
  • 1 whole free range chicken, cut into pieces
  • 7 shallots, minced
  • 20 small onions (pearl onions), peeled
  • 4 garlic cloves, minced
  • 1 bouquet garni
  • salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 bottle of white wine
  • 250g white button mushrooms, minced
  • 400ml creme fraiche

Prep:40min  ›  Cook:1hr40min  ›  Ready in:2hr20min 

  1. Heat one tablespoon of butter in a frying pan over high heat and cook the chicken until brown. Remove from heat.
  2. In a casserole, heat the remaining butter and saute the shallots, onions and garlic over medium heat. Add the chicken, bouquet garni, salt, pepper and flour.
  3. Add the white wine, mushrooms and simmer for 90 minutes over low heat.
  4. Remove the bouquet garni, add the cream and bring to the boil. Serve hot.

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