Back to Chicken-Breast Coq au Vin All Reviews for Chicken-Breast Coq au Vin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken-Breast Coq au Vin Credit: Gentl & Hyers Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 large cloves garlic, peeled and smashed 4 black peppercorns 2 sprigs fresh thyme, plus more for garnish 1 dried bay leaf 7 sprigs flat-leaf parsley, stems and leaves separated 2 skinless, boneless chicken breasts 2 tablespoons extra-virgin olive oil 8 ounces pearl onions, peeled 12 ounces white button mushrooms, halved or quartered 1 tablespoon unsalted butter Kosher salt and freshly ground pepper 3 tablespoons cognac 1 cup dry red wine 3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 tablespoon tomato paste 1 tablespoon cornstarch
Gallery Chicken-Breast Coq au Vin Credit: Gentl & Hyers
Recipe Summary Servings: 6
Gallery
Chicken-Breast Coq au Vin Credit: Gentl & Hyers
Chicken-Breast Coq au Vin
Credit: Gentl & Hyers
Chicken-Breast Coq au Vin
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 large cloves garlic, peeled and smashed 4 black peppercorns 2 sprigs fresh thyme, plus more for garnish 1 dried bay leaf 7 sprigs flat-leaf parsley, stems and leaves separated 2 skinless, boneless chicken breasts 2 tablespoons extra-virgin olive oil 8 ounces pearl onions, peeled 12 ounces white button mushrooms, halved or quartered 1 tablespoon unsalted butter Kosher salt and freshly ground pepper 3 tablespoons cognac 1 cup dry red wine 3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 tablespoon tomato paste 1 tablespoon cornstarch
Directions
Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.
Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.
Add butter and remaining 1 tablespoon oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. Return chicken to skillet. Add cognac and wine; deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add reserved mushrooms, onions, and garlic; cook 5 minutes more.
Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.
Reviews (8)
Add Rating & Review 82 Ratings 5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
Reviews (8)
Add Rating & Review 82 Ratings 5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
Add Rating & Review
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
5 star values: 12 4 star values: 13 3 star values: 27 2 star values: 23 1 star values: 7
Martha Stewart Member Rating: Unrated 11/03/2019 Since this is supposed to be a healthier version of coq au vin, I wonder why no calorie count is included. While it's implied that skinless chicken would result in fewer calories, overall, I wonder if that reduction is offset by additional oil needed to cook skinless chicken. I also wonder why boneless would be healthier, since bones don't add calories but do add flavor. Martha Stewart Member Rating: Unrated 02/28/2014 Julia Childs' Mastering the Art of French Cooking, 1961, calls for 1 cup of stock and 3 1/4 cups of wine!!! LOL! Martha Stewart Member Rating: 5 stars 02/05/2013 It was flavorful and deliicous! I added some extra garlic since I am a garlic lover and I cooked some chopped carrots with the onion, garlic, and mushrooms. This a a simple yet wonderful coq au vin! Martha Stewart Member Rating: Unrated 09/10/2010 I agree, it is a bit involved, but sooo delicious especially with added carrots and red potatoes cooked separately in chicken broth until added to the rest of the mixture at the end. I will be making it again! Martha Stewart Member Rating: Unrated 02/14/2009 This is a bit invovled but the taste is well worth it. Martha Stewart Member Rating: Unrated 10/09/2008 Really delicious. Will make again. Martha Stewart Member Rating: Unrated 02/08/2008 This recipe was very time consuming, used a lot of dishes. After all the prep and steps, I expected it to be fabulous, and it was just okay. It was bland, but the thyme garnish helped. I served it over rice with baked bread. The sauce was runny- even after reducing it about 15 min. My husband had this dish in Paris and said it was a bland dish with thin sauce there as well, but tasted better. No offense taken. Not worth the extra time and effort! Martha Stewart Member Rating: Unrated 01/28/2008 This recipe is fantastic! I had coq au vin at a quaint fench restaurant in Montreal many years ago. I've always wanted to make it, but all the recipes semed too difficult. This was easy and tasted as it did in that quaint little french restaurant. My family simply loved it! C'est bon!Martha Stewart Member
Rating: Unrated 11/03/2019
Since this is supposed to be a healthier version of coq au vin, I wonder why no calorie count is included. While it’s implied that skinless chicken would result in fewer calories, overall, I wonder if that reduction is offset by additional oil needed to cook skinless chicken. I also wonder why boneless would be healthier, since bones don’t add calories but do add flavor.
Rating: Unrated
Rating: Unrated 02/28/2014
Julia Childs’ Mastering the Art of French Cooking, 1961, calls for 1 cup of stock and 3 1/4 cups of wine!!! LOL!
Rating: 5 stars 02/05/2013
It was flavorful and deliicous! I added some extra garlic since I am a garlic lover and I cooked some chopped carrots with the onion, garlic, and mushrooms. This a a simple yet wonderful coq au vin!
Rating: 5 stars
Rating: Unrated 09/10/2010
I agree, it is a bit involved, but sooo delicious especially with added carrots and red potatoes cooked separately in chicken broth until added to the rest of the mixture at the end. I will be making it again!
Rating: Unrated 02/14/2009
This is a bit invovled but the taste is well worth it.
Rating: Unrated 10/09/2008
Really delicious. Will make again.
Rating: Unrated 02/08/2008
This recipe was very time consuming, used a lot of dishes. After all the prep and steps, I expected it to be fabulous, and it was just okay. It was bland, but the thyme garnish helped. I served it over rice with baked bread. The sauce was runny- even after reducing it about 15 min. My husband had this dish in Paris and said it was a bland dish with thin sauce there as well, but tasted better. No offense taken. Not worth the extra time and effort!
Rating: Unrated 01/28/2008
This recipe is fantastic! I had coq au vin at a quaint fench restaurant in Montreal many years ago. I’ve always wanted to make it, but all the recipes semed too difficult. This was easy and tasted as it did in that quaint little french restaurant. My family simply loved it! C’est bon!
All Reviews for Chicken-Breast Coq au Vin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken-Breast Coq au Vin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
