Recipes 1 comment on One Last Stew For Winter: A Simple And Tasty Coq Au Vin

One Last Stew For Winter: A Simple And Tasty Coq Au Vin

In reference to Breadonbutter’s April Bucket list, I cooked one last stew for the season (if it ever stops raining). When I was younger, I used to watch my mom make this delicious dish that quickly became one of my favorites. I’ve always wanted to try it on my own so I decided to make it last Sunday for Easter lunch. The key to a good Coq au Vin is actually in the seasoning. Your choice of herbs is of great importance. As for the wine, the typical Coq au Vin is made with red wine and with a Coq (rooster). But of course, most of the time, people substitute the coq for normal chicken and at home, we cook it with white instead of red wine. Without further ado, here’s the recipe.

Breadonbutter’s Coq Au Vin Stew Recipe

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What you’ll need (for 4 persons):

  • 800 g of chicken (any part of it – we used 12 drumsticks, but you can also use a whole chicken)
  • 4 large carrots, sliced
  • 10 small onions, peeled
  • 2 garlic cloves, chopped
  • 10 fresh mushrooms, sliced
  • 1 big bottle of White wine
  • 8 black pepper grains
  • Salt, to taste
  • 2 bay leaves
  • Dried thyme, to taste
  • Dried rosemary leaves, to taste
  • Herbs de provence, to taste
  • 2 Tbsp vegetable oil
  • 2 tsp corn flour
  • 2 cups of water

How to make it:

  1. In a large pot, heat the vegetable oil and cook the onion and garlic until slightly colored. Remove from pot and set aside
  2. In the same pot, cook the chicken from all sides until slightly golden
  3. Add the cooked onions and garlic, pepper, salt, mushrooms and carrots, then sauté for 1 minute
  4. Add the bay leaves, thyme, rosemary, and herbs de provence. Mix until combined
  5. Add the white wine until the ingredients are barely covered and add the water
  6. Cover the pot and let simmer on very low heat until the chicken is cooked and the carrots are tender
  7. Towards the end of the cooking, remove 2 Tbsp of sauce from the pot and mix it in a small bowl with the corn flour. Add it to the casserole and stir
  8. Cover the pot again and continue simmering until the stew thickens, the chicken is completely cooked and the carrots are tender

TIP: If the chicken and carrots are cooked but the stew has not thickened, uncover the pot and let it bowl on high heat for 5 minutes

You’re ready to serve your Coq au Vin to your guests. You can present the dish with a side of pureed potatoes, your choice of rice or baked potatoes.

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