Remember Me Coq Au Vin

Name: Remember Me Coq Au Vin Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 100g pancetta diced; 1 large Vidalia onion sliced; 3 lbs chicken parts skin-on bone-in; 6 garlic cloves peeled; Black pepper; 1 cup beef stock; 3 cups (one 750mL bottle) heavy red wine; 2 bay leaves; 1 tbsp dried thyme; 1 cup chopped fresh parsley; 4 carrots medium chop; 4 celery stalks medium chop; 1/2 lb white mushrooms rough chop

(12)

Minutes to Prepare: 20
Minutes to Cook: 90

Number of Servings: 6

Ingredients

100g pancetta, diced1 large Vidalia onion, sliced3 lbs chicken parts, skin-on, bone-in6 garlic cloves, peeledBlack pepper1 cup beef stock3 cups (one 750mL bottle) "heavy" red wine2 bay leaves1 tbsp dried thyme1 cup chopped fresh parsley4 carrots, medium chop4 celery stalks, medium chop1/2 lb white mushrooms, rough chop

Directions

Brown pancetta 10 minutes in a very large pot. Remove, keeping the fat in the pan, and set aside.
Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.
Add garlic and pepper and cook 5 minutes
Spoon off excess fat.
Add the stock, wine, thyme, parsley and vegetables.
Add the pancetta back to the pot, stir well.
Lower heat to a brisk simmer.
Cover and cook 35 minutes or until chicken is tender and fully cooked.
Remove chicken and set aside.
Discard the bay leaves and garlic.
Add mushrooms, stir and turn the heat to high.
Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.
Return chicken to the pot and stir to coat completely with sauce.
Serve over rice or potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 273.7
Total Fat: 9.4 g
Cholesterol: 54.2 mg
Sodium: 554.6 mg
Total Carbs: 11.8 g
Dietary Fiber: 2.8 g
Protein: 17.3 g

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Member Reviews

VALDOUGLASS
I used skinless boneless chicken thighs, more celery, and one cup less wine than asked for. It was delicious. Thanks so much for the original recipe. - 1/5/09
CABATEMA
Thank you! I really enjoyed this. I used pearl onions instead of vidalia, and I made it with a Pinot Noir. It was a fabulous meal. - 2/11/08
PICKIE98
I have also added raspberry sauce to top this plated. - 1/17/21
DMEYER4
great recipe - 8/7/20
4CONNIESHEALTH
This is a good recipe. Thanks! - 5/19/20
REDROBIN47
I am saving this recipe to try. Sounds very good. - 5/12/20
NASFKAB
Good - 11/5/19
FISHGUT3
thanks - 10/3/19
SUSANBEAMON
I'll make this just as soon as I find out what pancetta is and where to get it. - 9/21/19
ROBBIEY
I haven't heard of this recipe before, but it sound really good. - 5/2/19
CHERIRIDDELL
Delicious - 4/16/19
1CRAZYDOG
Delicious. - 10/26/18
SHOAPIE
Sounds good. - 10/13/18
JAMER123
Interesting recipe. Thank for sharing. - 6/24/18
CD13838073
Loved this!! Thrilled at how well it turned out! I used boneless, skinless free range chicken thighs, since that's what I had on hand. I'll actually make it that way so as to avoid the skin :-). Thanks for sharing this recipe :-). It's a keeper! - 6/6/13
DESIREELC
This was fantastic! I marinated the chicken pieces and veggies in the wine with a bit of water, the veggies, 2 thyme stalks and a bay leaf for 2 hours, then removed the chicken and coated it in flour and browned it, returned it to the marinade and added the broth (I used homemade chicken broth). - 2/19/12
STACMOMTO2
I ended up using 2 different kinds of wine since thats what I had left over but it was Amazing! I think next time I might try some more veggies, but other then that excellent! - 1/12/11
FIVEFAMILY
Didn't look all that appetizing, but tasted really good. - 1/4/11
SHASHYK
My boyfriend loved it and wants me to make it for his family. Yummy and easy to prepare. - 2/15/10
SHINDERLITER
Yummy - I skinned the chicken first so I didn't have to skim off the fat. I also didn't have enough wine so I used chicken stock. It was still very rich and tasty. - 3/6/08