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Listed as Coq au Vin in cookbooks and on restaurant menus, the name of this hearty French dish may sound fancy, but it's simply chicken cooked in red wine.

Source: Everyday Food, January/February 2007
Total Time Prep Servings

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234
  • ishaolinma4928149
    30 APR, 2018
    This recipe is a good candidate for a pressure cooker. Pressure will seal in all the wonderful flavors.
    Reply
  • dinr
    19 FEB, 2009
    anyone can suggest a replacement for tha alcohol?
    Reply
    • ishaolinma4928149
      30 APR, 2018
      You may use vinegar. I suggest Bragg's apple cider vinegar or other mild vinegar. Wine is primarily used not only for flavor but the acidic nature tends to brighten the other flavors and tenderize the chicken. Vinegar does nearly the same thing.
  • millieu
    17 OCT, 2012
    Easy and delicious!
    Reply
  • CrissyMitchell
    16 FEB, 2011
    Could use vinegar instead of wine but recommend a nice Chianti vinegar or red wine vinegar =)
    Reply
  • CrissyMitchell
    16 FEB, 2011
    Alcohol helps to tenderize the meat (
    Reply
  • JamieLAS
    4 MAY, 2010
    My family really loves this one. It's very tasty and relatively easy to make. I omit the flour, I always add more bacon, garlic, and herbs. (I typically don't need 12 thighs, 8 is plenty for a family of 5) I serve this over wide egg noodles.
    Reply
  • peginor
    4 MAR, 2009
    We really enjoyed this recipe. The sauce is very rich-nice flavor with the wine and the fresh spices We also served this over rice-great with the sauce.
    Reply
  • michele50
    9 FEB, 2009
    Great taste if using dry spices then use less, you can also add more spice. Served over rice We enjoyed the taste.
    Reply
  • kengin
    7 FEB, 2009
    I have had this chicken dish many time's, a little bit goes a long way as it is quite rich, i also prefere mashed garlic potato's instead of roasted. Add little baby mushrooms to the vegtables as well. ENJOY
    Reply

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