Easy Coq au Vin Recipe

Coq au Vin Recipe

A traditional coq au vin recipe served over creamy polenta.
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  • 4 slices bacon
  • 1 cup flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3 1/2 lbs chicken thighs and breast, any combo of chicken pieces
  • 2 tablespoons olive oil
  • 3 large carrots
  • 1 small onion, chopped (about 1 cup)
  • 1 small green pepper, chopped
  • 2 cloves of garlic, minced
  • 1 cup dry red wine
  • 10 ounce can of beef consommé, you can also use beef stock or chicken stock


  • Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon, and set aside.
  • Meanwhile, combine flour, salt, and pepper in a large heavy duty, zip-top bag. Add chicken pieces , seal, and shake well to coat.
  • Heat bacon grease back up and sear coated chicken 3-4 minutes per side. Set seared chicken aside with bacon
  • Add in extra olive oil as needed then add in onion, carrots, green pepper and garlic. Sauté over medium low for 5-8 minutes.  Add in red wine and let it reduce by half.  Then add in beef consommé, chicken and bacon, and cook for 25-30 minutes on a low simmer. 
  • Enjoy over creamy polenta. 
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