Coq au Vin
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a variation on the red wine version. Nutmeg likes it better as a spring or summer dish. You can play with the vegetables and add carrots, celery, or fennel according to your tastes. If you want the chicken to be a bit crispy, and the sauce a bit thicker you really need to use pieces with the skin on. Serve with a green salad and crispy French bread. Oh and of course some great wine.

  • 4 - 5 Tablespoons Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Pepper
  • 1 Teaspoon Herbes de Provence
  • 2 Pounds Chicken, breast and thigh pieces with skin on
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, finely diced
  • ¾ Bottle White Wine, should not be a heavily-oaked Chardonnay
  • 1 Can/Jar Artichokes, drained
  • 8 - 10 White mushrooms, cleaned and chopped
  • 2 Cups Chicken Broth, low-sodium
  • ½ Cup Flat-leaf Parsley
  • ¼ Cup Fresh Tarragon
  • 2 Sprigs Fresh Rosemary
  • 3 Cloves Garlic, crushed
  • Salt and Pepper, to taste
  1. In a plastic ziplock bag combine flour, salt, pepper and herbes de provence, mix well
  2. Add one piece of chicken at a time and shake to coat (like you did as a kid), shake to remove excess flour and set-aside on a plate
  3. Heat the olive oil in a heavy bottomed pan
  4. Brown the pieces of chicken until the skin starts to turn golden, about 5 minutes
  5. Remove the chicken and set aside on a plate
  6. Add to the pan add more oil if necessary and scrap the bits of flour off the bottom of the pan
  7. Add the onion and cook until translucent, 2-3 minutes
  8. Add the garlic, parsley, tarragon and rosemary, cook another 2-3 minutes to allow the spices to sweat a bit
  9. Add the mushrooms and allow to soften
  10. Add the chopped artichokes, white wine and broth
  11. Allow the broth an wine to reduce by ½ the volume
  12. Add the chicken to the pan and allow to simmer for about 15 minutes, until the chicken is cooked and the sauce is reduced again by at least a quarter
Recipe by Ginger and Nutmeg at