Coq au Zin (Vin)

Our holidays were spent in Washington state this year… where we were met with loads of fluffy snow but flew out amidst fits of rain. It was fun to see weather of any sort as we don’t usually have much of it here in Southern California.

A snowy Christmas Eve called for a special dinner. This year we chose an older recipe from Bon Appetit: Coq au Zin. You’re probably more familiar with Coq au Vin. Coq is French for ‘chicken’ and Vin is French for ‘wine.’ In this recipe, the wine used is a red zinfandel, thus the play on the name.

Let me preface this post by saying that this recipe is a definite keeper.

Here’s the How-To:

Chopped bacon is sauteed until crisp. I used “Center-Cut” bacon (more meat, less fat). The bacon is removed to a towel-lined plate. The grease is left in the pan.

Flour-dusted chicken is browned in the bacon fat on both sides, and then it’s removed to glass baking dishes to await additions.

Shallots are sauteed with garlic, crimini mushrooms, small onions and fresh marjoram.

A bottle of red zinfandel is added to the mushroom mixture, along with chicken stock and the reserved bacon.

This mixture is then poured on top of the chicken in the glass baking dishes. The given recipe serves 6. I made a little more than that to serve a few more people.

The pans are covered tightly with foil and then placed into the oven where the chicken has a chance to simmer in that wonderful liquid for an hour.

The chicken is then removed from the pan to a platter, along with the strained vegetables. The remaining liquid is left to simmer for a short time and is thickened with a butter/flour mixture.

We had a large amount of sauce, so I placed the chicken and veggies into a large serving bowl and poured the sauce on top (along with some fresh chives). This turned out to be a great way to serve it- the liquid helped the chicken to stay warm on the table and it kept it moist.

We could not have been happier with this recipe. Everyone at the table wanted seconds (and the leftovers were great too!) It’s not often that you can really rave about a chicken recipe, but this one was utterly delicious. It would be a great one for a gourmet dinner club party.

You might wonder if you can use boneless, skinless thighs (or even chicken breasts). I wouldn’t mess with the recipe. It was perfect as is. The bone-in chicken (and the fatty skin) helps with the flavor in the sauce, and chicken breasts just wouldn’t be the same. You could certainly try it, but my guess is that they would not be as good.

Good start to the year… Excellent chicken recipe found!

This recipe can be found here:  Coq au Zin

Leave a Comment




36 Responses to “Coq au Zin (Vin)”

  1. 1

    Shelby aka HoneyB — January 4, 2009 @ 2:41 PM

    It looks so good and I am such a mushroom fanatic I wanted to reach in and grab that photo of the mushrooms! Yummy!

  2. 2

    Lore — January 4, 2009 @ 2:45 PM

    Ooo, makes me want Christmas Eve back!

  3. 3

    Bunny — January 4, 2009 @ 2:58 PM

    This looks amazing! What kind of Zin did you use?? I’m on vacation this week and plan on trying lots of new recipes. This will be one of them!

  4. 4

    Foodista — January 4, 2009 @ 3:26 PM

    The very looks of it says it’s delicious. By the way, any preferred red zinfandel? Oh, and we’d really appreciate it if you could add up this recipe to Foodista. We are an online food and cooking encyclopedia ala wikipedia. Hope to see you soon!

  5. 5

    RecipeGirl — January 4, 2009 @ 3:30 PM

    All-
    No recommended Zins. I’m sure any moderately-priced Zin would be fine!

  6. 6

    Lisa — January 4, 2009 @ 4:49 PM

    Happy new year!Yum! It looks so good. I did make coq au vin last month and removed the skin. It was good because I only used leg quarters.

  7. 7

    Barbara Bakes — January 4, 2009 @ 5:39 PM

    I’m going to keep this in mind for my upcoming party! Looks delicious!

  8. 8

    Snooky doodle — January 4, 2009 @ 6:20 PM

    THIS LOOKS SO SO GOOD! THANKS FOR SHARING THE RECIPE. i M GONNA TRY IT FOR NEXT MEAL :)

  9. 9

    Patsyk — January 4, 2009 @ 6:27 PM

    Now, that is a perfect dish for a cold winter day.

  10. 10

    That Girl — January 4, 2009 @ 7:59 PM

    My little niece is dying for a White Christmas one day! Coq au Vin has been showing up all over the interwebs these days, this one is the most beautiful I’ve seen!

  11. 11

    ?Reeni — January 4, 2009 @ 9:12 PM

    How delicious! This looks a lot easier than some of the recipes I’ve seen but with the same results. I can’t wait to try it!

  12. 12

    Helene — January 5, 2009 @ 1:09 AM

    I haven’t had Coq au Vin since years. This recipe looks so good.

  13. 13

    Peter M — January 5, 2009 @ 1:55 AM

    Lori, ’tis a classic and it all the elements I enjoy..chicken, wine,stock, sauce and lots of mushrooms!

  14. 14

    CookiePie — January 5, 2009 @ 2:33 AM

    WOW – that looks so hearty and delicious!

  15. 15

    apparentlyjessy — January 5, 2009 @ 6:00 AM

    Yum, I just ate a doughnut, but my mouth is watering just looking at these pictures! I will have to remember this recipe when winter comes round again, Aussie summer is too hot to cook this sort of food!

  16. 16

    VeggieGirl — January 5, 2009 @ 12:52 PM

    Glad it was well-received!!

  17. 17

    Manggy — January 5, 2009 @ 1:13 PM

    Ah, you had me at bacon! Ha ha ha! This is quite a classic recipe but I must confess I’ve never tried it– I probably should now after this glowing recommendation!

  18. 18

    Catherine Wilkinson — January 5, 2009 @ 2:39 PM

    You know, I think I use the same recipe! And it’s a definite keeper…what a great start to the New Year…wonderful comfort food!

  19. 19

    Nina Timm — January 5, 2009 @ 2:41 PM

    After all the delicious sweet treats you have made in December this is an interesting post. I love all the little onions..delicious.

  20. 20

    Clumbsy Cookie — January 5, 2009 @ 2:48 PM

    What a nice well made classic!

  21. 21

    kellypea — January 5, 2009 @ 5:56 PM

    Looks and sounds delicious! Have tried lots of recipes for Coq au Vin and love the flavors in the dish. Truly a great comfort food for chilly weather.

  22. 22

    alexandra's kitchen — January 5, 2009 @ 5:58 PM

    This sounds perfect for this time of year … even here in sunny socal … chilly, sunny socal I might add. Seriously, though, I love this kind of a dish and don’t make it often enough.

    Happy New Year RecipeGirl!

  23. 23

    Cakespy — January 5, 2009 @ 6:52 PM

    Man, I sure could go for this in the cold, rainy/snowy Washington weather! What warm and delicious fare. Happy 2009 to you Recipe Girl!

  24. 24

    Karen — January 5, 2009 @ 7:38 PM

    Looks delicious. I made Coq au Vin last month and used a Merlot, which turned out just great!

  25. 25

    Megan — January 5, 2009 @ 9:37 PM

    looks like a winner to me!

  26. 26

    Katy — January 5, 2009 @ 10:51 PM

    there was an america’s test kitchen on easy/fast coq au vin, but it pales compared to yours. this looks incredible!

  27. 27

    Girl Japan — January 5, 2009 @ 11:29 PM

    Sparkly just goes so well with Chicken, I would have had a faux pas in the kitchen though… it takes some concentration to pour like that… bring on the fricassee– I have yet to perfect the roux for dark sauces so I cheat and buy from the box… = (

  28. 28

    Bridgett — January 6, 2009 @ 12:49 AM

    Oh my, all those mushrooms…I would be in absolute heaven!

  29. 29

    amberlamb — January 6, 2009 @ 1:27 AM

    Looks divine! Can’t wait to try it!

  30. 30

    Maryann — January 6, 2009 @ 4:52 AM

    This looks wonderful! :)

  31. 31

    Sara — January 6, 2009 @ 2:31 PM

    I am going to have to try this. It looks so good!

  32. 32

    Janna — January 6, 2009 @ 3:42 PM

    This sounds awesome! Do you think I could use white wine? Red wine meals make my hubby’s tummy upset. :(

  33. 33

    RecipeGirl — January 6, 2009 @ 4:01 PM

    Janna- I’m not entirely sure about the white wine sub. You could always google around to see if it is made w/ white wine sometimes.

  34. 34

    Psychgrad — January 9, 2009 @ 5:03 PM

    Oh…I’m drooling. I was trying to go through my reader quickly (working with a backlog of posts at the moment) by just quickly scrolling through and only clicking on the posts that sounded very interested. I ended up clicking on all of your posts! This looks like a great meal to serve up when guests come over. Starred!

  35. 35

    Jorge — July 16, 2011 @ 8:23 AM

    This looks absolutely delicious…I have tried other recipes but I am looking forward to prepare this one. I do have a question and it has to to with the quantities used…could not find it anywhere, I clicked on the area where directts you fir the recipe but I get the same page as the one I was looking at….did I do something wrong?

    You do have some great recipes and I would love to have you as a neighbor
    -:)
    Jorge

    • Lori Lange replied: — July 17th, 2011 @ 6:55 PM

      Hi Jorge, I’m sorry about that- if you do a search in my search box for the recipe, it should come up. I will fix the link just as soon as I can get to my computer. Sorry for the inconvenience.