I did strain out everything and use my gravy grease separator to get the grease out before continuing with reducing the wine. After it had cooked in the oven for the 1 and a half hours, there was an oil slick covering the top. Then sautéed the onion, carrots and celery. I used the bacon fat to brown off the chicken. I cooked the bacon first and poured off most of the grease. Delicious! I used Apothic Red for the wine. It's sour, a waste of time, and if you're an idiot like me and bought a bunch of expensive mushrooms and good wine - a complete waste of money. And I'm positive their cousin gave it 4 out of 4. The wine completely overpowers all the other flavors, and the recipe takes at least twice as long with the reductions. Tastes like a bag of fermented buttholes. Not really spectacular to look at - but oh so delicious and satisfying. I think it's helpful to keep in mind that this is sorta a stew or pot roast type meal.
#Chicken coq au vin recipe free
I will not hesitate to make this again and will feel free to substitute based on ingredients on hand. My husband is like Jack Spratt - trust me this was not fatty! I used organic store bough chicken and 8oz of uncured thin sliced bacon with no draining. Unlike other comments I had no excess oil/fat issues. I halved the recipe and followed the directions except for the following: 6 drumsticks, 1.5 c wine, couple handfuls of whole baby carrots tossed in when it went in the oven, two 12" springs of rosemary gave a nice subtle taste, 8 oz each of white mushrooms and baby Bella's, some dried shiitakes I had on hand and added. Wow - this was fabulous! I can understand how some felt it was to time consuming, but it's not complicated and worth the effort.
Trying to save a few dollars by using cheap wine and button mushrooms is a waste of time I served the COQ AU VIN over pappardelle noodles. Make sure you take the time to do the reductions properly.this is important. This is an outstanding recipe! Using a good Cabernet and wild mushrooms is a must. In hindsight, I would use less butter when sauteing them, given the richness of the sauce and use more mushrooms. For the mushrooms, I used button and crimini sauteed in butter. These crosswise - instead, I removed them after rendering. I only used two strips of bacon and I did not cut I used 5 chicken thighs, and only 3 cups of wine. I scaled the recipe down a bit and modified it. If doing it again, I would put the herbs in an herb sachet and remove it before serving.
Certainly less than the recipe suggested. I forgot to mention - I only used 3 sprigs of rosemary and a small clump of thyme. I had a lot of sauce left over (less people to feed, and they ate more chicken), so I used the left over sauce (with bacon & mushrooms) the next day over a steak, and the day after that over my pasta - those were winners too! I used Pino Noir wine, button mushrooms and oyster mushrooms as my local grocer didn't have any other types of fresh mushrooms, but it was still great. But because it can be made days before, I'll definitely make it for company the night before so there's one less thing to do that day. I will say it took a long time to cook - I guess about 3 hours, which was way too much for the midweek meal I chose it for. Easy (although time consuming) to make and really delicious. I think this is a great recipe and should not be altered other than using way less rosemary and to be sure to use really good chicken stock. The next time I make this I’ll add some fingerling potatoes towards the end. I didn’t find any of the flavors to be overpowering. I used oyster, shiitake, and crimini mushrooms, and about a half teaspoon of dried rosemary instead of fresh because I didn’t have fresh. I used a Pinot noir for the sauce because it was all I had.
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