electronic Gourmet Guide


Coq au Vin (Chicken In Wine)

Coq au Vin (Chicken In Wine)

Yield: 10 servings


This French classic made easy with the help of a slow cooker and an electric skillet makes great party fare. It can be made ahead and frozen up to three months, then defrosted and reheated in the microwave.

To finish and garnish:

In an electric skillet set on medium heat (350F) or in a large skillet over medium heat, fry the bacon until crisp. Remove the bacon to paper towels to drain and discard all but 2 to 3 tablespoons of the fat from the pan. Add the olive oil and increase the heat to medium-high (375F). Add the chicken and brown on all sides.

Tear the bacon into bite-sized pieces and divide them into two portions, setting aside one portion for garnish.

Place the other half of the bacon, the browned chicken, and the remaining ingredients, except the garnishes, in a slow cooker, cover, set on high, and cook until the onions and chicken are thoroughly cooked, 3-1/2 to 4 hours.

Prepare the garnish ingredients and set aside. At the end of the cooking time the sauce should coat the back of a spoon. If it does not, quickly stir the cornstarch mixture into the slow cooker and cook on low until thick, another 10 to 15 minutes. Stir in the garnish ingredients (remember the reserved bacon!) and serve.


Lora Brody Plugged In
by Lora Brody
William Morrow and Company, $25.00
384 pages; 1998
Recipes and photos reprinted by permission.


Lora Brody Plugged In



Also see:

Cooking with Wine

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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Modified August 2007