It might sound fancy, but this classic French dish is home cooking at its finest. We have several delicious coq au vin recipes from home cooks like you. Great for a dinner party, or any night of the week!
Chicken, herbs and vegetables cooked in a Burgundy wine sauce. This is my cheat's version of the French classic. The trick is to brown the chicken well before adding the vegetables or liquid.
In a traditional coq au vin, the liver and blood of the rooster would be incorporated into the sauce at the end of cooking to make it richer and more flavourful. Here, I replace blood and liver with tomato passata for a beautiful, tasty sauce, that is easy to make! I also use chicken thighs instead of a rooster, it is easier to find and more tender.
This French classic is just brilliant in the slow cooker and always comes out really well. Lots of lovely flavours and the chicken cooks perfectly. Great for a casual dinner party and best served with some potatoes and vegetables.
I love my slow cooker so decided to make one of my favourite dishes in it, and turns out coq au vin is perfect for the slow cooker! The chicken is gorgeously tender.
I created this Coq au vin recipe because I have a small garden with lots of herbs, and I love to use them fresh. I cook this dish in the oven because it is quick and healthy. It is delicious with pasta.
Coq au Vin is one of my favourite dishes - always delicious and so simple to prepare. The secret is not to skimp on cooking time as you want the chicken falling off the bone. You don't have to use an expensive wine, but it must be dry.
This classic French chicken dish is quick and easy to make. Choose a full-bodied red wine for the best flavoured sauce. Enjoy with potatoes and a side of veggies, if desired.
A simple and delicious coq au vin, one of the finest French dishes. Serve with fluffy mash for a delicious evening meal.
The French classic recipe calls for an old rooster but trust me, chicken legs or thighs with the bone in and the skin left on will work just as well. Don't be tempted to use chicken breasts as the braised thighs will give you much more flavour.
After travelling through France, I was fortunate enough to have sampled a decent chunk of French cuisine. My favourite dish was Coq au Vin. When I returned home, I was eager to recreate that wonderful dish in my own home. This recipe does take a decent amount of preparation, but the result is well worth the wait. Serve with mashed potatoes and your choice of vegetables as the side.