I used regular onions chopped up, had no mushrooms, chopped the garlic - you know? - you can play around with these recipes and sometimes it is still great food! YUM!Įasiest coq au vin I have ever made - great taste with minimal effort. Next day, if there are left overs I bake them in pie dough for an incredible savory turnover. I serve over mashed potatoes, and it's always a hit. I've made it 3 or 4 times, and I always cook it much longer than the 45min. I used the pearl onions, which had great flavor, and also used fresh cut regular carrots instead of the baby carrots, as another reviewer suggested. I wouldn't have wanted to thicken or enrich it further with cornstarch, a roux, or anything. The result was outstanding in all respects. button) mushrooms, adding the tomato paste. And, I did everything I could to fully develop the color and flavor: browning the chicken sufficiently, using crimini (vs. Also made sure there was plenty of salt and pepper seasoning the flour.
![julia child coq au vin julia child coq au vin](https://i.pinimg.com/originals/44/a0/ae/44a0aebe6a7baa3554c9a24c1f45d16b.jpg)
Made half the recipe, but upped the garlic somewhat and added some tomato paste as suggested by another reviewer. Truly outstanding - and easy! I made this as a weeknight dinner for two, because I happened to have crimini mushrooms and bone-in chicken thighs. I loved how tender the chicken was! It just fell apart beautifully (even if it was a strange purple color). I think that next time I will reduce the amount of wine put in and will increase the chicken broth. It had pretty good flavor, but I was a little disappointed that the wine over powered many of the other flavors.
![julia child coq au vin julia child coq au vin](https://www.tastyeverafter.com/wp-content/uploads/2014/12/casserolelid.jpg)
I made this for the most part as written, but I didn't have bacon and I used lg carrots in moderate size chunks. There was a lot of liquid, so I ended up boiling it for a while without the lid. I loved how tender the wine made the chicken. We didn't eat it till the next day, as is recommended by other recipes, and I think that made it even better. I used 10 boneless skinless thighs, pancetta instead of bacon, less oil, more mushrooms, less wine and more broth. Will probably reduce the liquid some to make it less soupy and more like a stew. I would probably make this again - lots of possible variations with white wine, tarragon, etc. The sauce was too thin and I added a roux to thicken, but still was very liquidy. I think the key is not to use so much wine. I just let it reduce,but it really didn't take that long. I did not need to add flour or starch to thicken the sauce. Yes, they will turn purple, but what's to be expected if you use half a bottle of red wine? Just throw them in with the other vegetables and they'll cook fine. I used regular carrots sliced instead of the baby carrots, and I also added a couple cubed red potatoes. I used shallot wedges and it's less time consuming. I also added more garlic and I didn't chop the onions. I think the recipe needs more salt and pepper, and people should just use common sense and season to taste instead of following the recipe blindly and then complain about it being bland. I enjoyed eating the sausage along with the chicken. Afterwards when you add the wine, the crust will incorporate with the sauce for more flavor. I browned the sausage and let it burn a little. I only used up about half the bottle of wine and I didn't think it needed anymore.
![julia child coq au vin julia child coq au vin](https://www.eatlivetravelwrite.com/wp-content/uploads/2012/05/DSC_4399.jpg)
If it were up to me, I would use thighs with bone and skin, but even with the skinless, boneless chicken breasts this turned out pretty good. I also used boneless chicken breasts cause she won't eat any other part of the chicken. I substituted the bacon for an applewood chicken sausage because my wife does nor eat red meat. I use an unfinished bottle of red wine that was left over from a party, and about to go bad. I made this tonight and it turned out great. I also used bone in chicken thighs and shallots. Like others I reduced the wine, added some potatoes and more garlic than the recipe called for and increased the mushrooms.