'Cheat' Coq Au Vin

Serve this recipe for a dish that will be sure to dazzle your guests. Add a few extra touches to your experience, and...
Contributor
'Cheat' Coq Au Vin
Sarah Jenks

'Cheat' Coq Au Vin

Serve this recipe for a dish that will be sure to dazzle your guests. Add a few extra touches to your experience, and you’re going to feel like a Francophone whipping up coq au vin in Paris.

2
Servings
913
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 whole chicken legs, skin on
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 thin slices of bacon (I prefer uncured and nitrate free varieties)
  • 1 large onion, chopped
  • 2 cup mushrooms, halved
  • 2/3 cup full bodied, dry red wine

Directions

Preheat oven to 350 degrees F. Wash and pat dry chicken and sprinkle the salt and pepper evenly on both sides of the chicken, then set aside. In a large oven-safe skillet, sautée bacon over medium-high heat until crispy, about 3 minutes. Remove bacon and save, but leave the fat in the pan. Sauté onions in the bacon fat until brown, about 5 minutes. Remove onions and save. Sear chicken pieces in the skillet with the remaining bacon fat over medium-high heat. The goal here is not to cook the chicken all the way through, but to get the skin crispy, about 5 minutes per side. Remove chicken and set it aside. Put cooked bacon, cooked onions, and raw mushrooms in the skillet and stir so the 3 ingredients are evenly distributed. Create little nests for the chicken and nestle the pieces in the vegetables. Pour wine over evenly. Bake at 350 degrees F for 20 minutes, or until juices run clear. This is the perfect time to set the scene: light candles, pour the wine, turn on the French tunes, and touch up your lipstick.

Coq au Vin Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Coq au Vin Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Nutritional Facts

Total Fat
64g
98%
Sugar
5g
N/A
Saturated Fat
18g
89%
Cholesterol
334mg
100%
Protein
62g
100%
Carbs
12g
4%
Vitamin A
99µg
11%
Vitamin B12
2µg
34%
Vitamin B6
1mg
67%
Vitamin C
8mg
13%
Vitamin D
0.6µg
0.1%
Vitamin E
0.9mg
4.4%
Vitamin K
10µg
12%
Calcium
59mg
6%
Fiber
2g
9%
Folate (food)
41µg
N/A
Folate equivalent (total)
41µg
10%
Iron
3mg
18%
Magnesium
89mg
22%
Monounsaturated
26g
N/A
Niacin (B3)
20mg
99%
Phosphorus
658mg
94%
Polyunsaturated
13g
N/A
Potassium
1144mg
33%
Riboflavin (B2)
0.8mg
48.2%
Sodium
1018mg
42%
Thiamin (B1)
0.4mg
26.9%
Trans
0.2g
N/A
Zinc
6mg
39%