Coq Au Vin...part deux

So as I posted some weeks back I made a Coq Au Vin dish which, despite much prep and care, turned out quite fabulously...awful!

So, glutton for punishment that I am, I am now attempting a different, simpler, version.

This time around I am using all dark meat chicken (thighs only). I'm not going all Le Crueset and classic French style. Screw that! I slammed the whole damn thing together in a crockpot, so I guess we can call it the "redneck version" of Coq Au Vin.

It was a hell of a lot easier, and it actually seems to be coming along a lot nicer too.

I'll report back with results and MAYBE even pictures (if it turns out decent, and I can figure out how to post pics again).

Just thought I'd share. Easy recipe by the way.

ETA...I'm actually really only making this for my lunch for the next couple days, truth be known. A hot lunch is pretty nice even during the summer. I suppose we could eat some for dinner if it turns out okay, but the main purpose is just kind of an experiment for having a decent lunch which doesn't cost $18 and have a bunch of crappy ingredients.

a reply to: Flyingclaydisk

I've used this recipe and it always seems to work well. One pot Chicken Chasseur (which apparently translates to Hunters Chicken). Let us know how yours turned out. Hopefully it was better than the last time.

ETA Step 3 I have skipped sometimes (I like a lot of sauce/juice sometimes). It still tastes great. Good luck!

WOO HOO!!

It came out beyond fabulous!!!!!!!!

I'm a happy guy!!

Even my lovely bride (the Chef) loved it!!

Best EVAR!!

Okay, so here's the deal...(i.e. the recipe)

(keep in mind this is an "easy" one, but it's GOOD!!)

1. 10oz sliced mushrooms (I used baby bellas, and like 14oz)

2. 16oz of baby white onions (I used frozen pearl onions) (thawed)

3. 2 lbs boneless skinless chicken thighs

4. 1 Sprig of fresh Rosemary (I used two..fresh)

5. 1/4 cup cornstarch

6. 1 can Campbells Golden Mushroom soup (undiluted)

7. 1 (generous) cup Burgundy wine (I used Merlot...because you want decent wine to cook and 'burgudy' is rot gut)

Directions -

- Toss the mushrooms, the pearl onions and the chicken into the slow cooker.

- In a separate bowl, Mix the wine and soup together and stir in the corn starch (with a wisk) until there are NO lumps.

- Pour the wine soup corn starch mixture over the chicken and veggies.

- Cook on high for 4-5 hours (or low for 8-9 hours) until chicken is done and everything smells awesome.

EAT...(serve with some mashed taters, instant is fine)

GOOD EATS!!!!

P.S. ... I added a little more of the Merlot part way through to make it a little more "Vin", and it was fabulous!! (maybe a 1/4 cup or so)

a reply to: Flyingclaydisk

I just took a screen shot of the recipe you used. I tried making it and kinda mucked it up. It was still good but didn’t hit the spot.

a reply to: Allaroundyou

Just remember, my cooking temps are based on a slow-cooker (crock pot)...NOT on the stove or in the oven! Those temps would be way too hot.

originally posted by: Flyingclaydisk
a reply to: Allaroundyou

Just remember, my cooking temps are based on a slow-cooker (crock pot)...NOT on the stove or in the oven! Those temps would be way too hot.

Definitely noted. Thank you

a reply to: Flyingclaydisk
Thanks for the recipe! I have some leg quarters in the freezer... I will try it out with those.

a reply to: darkwingduck

I'm sure those will work great too.

Just keep it all dark meat.

a reply to: Flyingclaydisk

That sounds really good! I can't wait to try it.
But I have to be that Negative Nancy & say,
don't make something that awesome & then
serve it with instant mashed pataters!
Those things would gag a maggot!
Rice would be good too. But not Uncle Bens!
I guess I'm a purist or something.
Plus, I don't like the preservative aftertaste of fake spuds!

I've been looking for something special to make
when I have my brother & sister over for a meal.
I think this is it!
Thanks for the recipe!

WOQ

a reply to: Flyingclaydisk



Oh Coq au Vin one of myf favorite French dishes. I love making it but I actually do go all Le Creuset with it and I use Julia Child's recipe and yes it is time consuming but delicious. Now when I am not in the mood to do all day French I use the crock pot! I even make my own boeuf bourguignon in the crock pot! I'm a big fan of the crock pot and think any meal can practically be made in one.

Read your recipe and that sounds good! If you like French onion soup here is a good chicken version for the skillet. I made it this weekend and it was delcious! French onion chicken skillet