The name sounds fancy, but basically Coq au Vin is chicken, mushrooms, onions, and seasonings, slowly braised in red wine - like a stew. It does take several hours to cook, but is worth the time, as it freezes well and tastes great the next day. Make it a day ahead, then enjoy a great meal and do serve it with a glass of wine! This is our version of the French classic – we added more veggies and smoked turkey to maintain the depth of flavor in a classic coq au vin.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 cup canola or olive oil
- 1/8 lb. smoked sliced turkey breast
- 1/2 cup flour
- 3 lbs. chicken legs and thighs or 1 whole chicken, cut up
- Salt and freshly ground pepper
- 2 1/2 cups dry red wine
- 2 pieces celery, chopped
- 2 cups onions, peeled and chopped, or 24 pearl onions, peeled
- 2 cups mushrooms, sliced
- 8-ounces baby carrots or regular carrots cut into 2-inch pieces
- 2 cloves garlic, minced
- 2 cups chicken broth (if canned or boxed, use low-sodium)
- 4 tablespoons tomato paste
- 1 teaspoon Herbs de Provence
- 3 bay leaves
- 1 teaspoon dried thyme
1 Heat 1/4 cup of oil in a large heavy skillet. Sauté the sliced turkey breast over medium heat until fragrant and somewhat crispy.
Remove turkey with tongs and transfer to paper towels to drain.
2 Scoop flour into a plastic bag; season with salt and pepper. Add dry chicken pieces (a few at a time). Shake to coat. Add another 1/4 cup of oil to the same pan and brown chicken on both sides. Remove the chicken pieces. Deglaze pan with about 1/4 cup of wine, just to loosen the chicken bits.
3 Add celery, onions, mushrooms, carrots, and garlic to pan. Sauté the vegetables for about 2 minutes until softened. Gradually stir in the wine, broth and tomato paste. When well blended, add the browned chicken, smoked turkey, Herbs de Provence, bay leaf and thyme. Cover and simmer for about 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce and thicken.
If you would like a thicker sauce, near the end of the cooking process, whisk together 1 tablespoon flour and 1 tablespoon melted pareve margarine until smooth. Mix into the sauce and continue cooking for about 5 more minutes.
A smoked turkey leg may also be substituted instead of a sliced smoked turkey breast. Simply sauté the leg and add it to the pan. When serving,
remove the turkey leg and enjoy separately.
TIP: To make Coq au Vin Blanc (white), substitute dry white wine for red wine.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now.