Coq au Vin

This amazing coq au vin is dripping with flavor! Soaked in the most amazing flavors, this chicken comes out juicy, tender, and full of the BEST taste!

If you love drumsticks and chicken thighs as much as I do then you are going to LOVE this recipe. In fact, you will want to try this Air Fryer Chicken Thighs recipe, these Baked Chicken Thighs, and this Chicken Adobo too!

What IS Coq au Vin?

Before you start cooking up this amazingly delicious chicken, let me tell you about what it is! Coq au Vin is a dish that started in France. It is a French chicken stew with drumsticks and chicken thighs. They are braised in a delicious wine sauce and then baked to perfection! And, to top it off, this dish is also filled with bacon, mushrooms, and carrots. It’s a recipe that once you’ve tried, you will go back to over and over again!

I know that the name sounds fancy. And while it also looks fancy, anyone can make it! It’s super easy and only takes about an hour to make. And that includes baking time! This dish makes a lot but I always like to serve it with some rolls, a side salad, and an easy dessert just to finish off the meal! This dish will for sure impress any guest and they will leave your house asking for the recipe! Go ahead and try it! It’s SOO GOOD!

Ingredients in Coq au Vin

While there are a bunch of ingredients in this meal, they are all pretty simple! And once you taste them all together, you are going to love the result! See the recipe card below for a list of exact ingredient measurements.

• Bacon: I used bacon in this recipe but you could totally use pancetta instead!
• Drumsticks and chicken thighs: Using dark meat is a key to getting that juicy and tender texture!
• Onion: The onion flavor isn’t strong but adds SO much to the taste!
• Carrots: Make sure to peel your carrots and cut them up into even 1 inch pieces.
• Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can go ahead and use the minced garlic from your fridge! ½ tsp equals about 1 clove of garlic.
• Tomato paste: Tomato paste is used to make the sauce thicker and add flavor.
• Chicken broth: I used chicken broth but you can use beef broth if you have that instead.
• Red wine: You can use any red wine of your choice! If you aren’t sure which kind to use then try Pinot Noir.
• Flour: All purpose flour works fine in this recipe!
• Mushrooms: Slice up your mushrooms so that they are the same size. This will help them cook evenly.

Let’s Start Cooking!

Taking an hour out of your day to make this for dinner is going to be SO worth it! This coq au vin is unique and delicious!!

1. Preheat oven and cook bacon until it crumbles: Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon.
2. Sear the chicken: Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
3. Add the vegetables: Add the onion, carrots and garlic and sauté until almost tender 3-4 minutes.
4. Make the sauce and braise: Add in the tomato paste, chicken broth and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes.
5. Take out the chicken: Remove the pan from the oven and set on the stove. Carefully remove the lid and take out the chicken and set it aside.
6. Thicken the sauce: Take ½ cup of the sauce and whisk it with the flour. Put it back in with the vegetables with the mushrooms and bacon and cook until the sauce has thickened and mushrooms are tender.
7. Simmer: Add the chicken back to the pot and let it simmer until heated throughout.

Cooking Tips

Coq au vin is up at the top of my list for the best chicken stew! Its flavors are so deep and delicious. It’s a dish that your entire family is going to love!

• The sauce will thicken: Your sauce will thicken as it cools. So if its not exactly as thick as you want when you take it off of the stove them don’t worry! By the time you serve it, it will be perfect!
• Trim the fat: sometimes chicken thighs have some extra fat on them. Trim off all of the fat before you cook them so that they are ready to eat when you are all done!

How to Store Leftovers

This coq au vin is one of those recipes that I like just as much, if not more, the next day! Here is how you can store it to eat it for later!

• Refrigerator: Once the coq au vin has cooled then place it into an airtight container. Put it in your fridge and you can store it there for up to 5 days!
• Freezer: Store it in an airtight container or bag that is labeled with the date. It will last iin your freezer for up to 3 months!
• Reheating: If it’s frozen, place it in the fridge to thaw overnight. Once it’s thawed, then you can just reheat it on the stovetop! Bring it to a boil, then simmer it on the stove for 5 minutes. Continue to cook until it is heated through.

More French Recipes to Try

French recipes always sounds so fancy and look so beautiful but that does not mean that they have to be hard to make! In fact, some of them are pretty easy and boy do they turn out delicious! Here are a few more ideas for French recipes that you could add to this meal or make on their own! Sweet and savory, there are so many and they are all so delicious!

Desserts

French Silk Pie Bars

Bread

French Baguette

Desserts

Homemade Butter Cookies

Desserts

Apple Galette

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Coq au Vin

This amazing coq au vin is dripping with flavor! Soaked in the most amazing flavors, this chicken comes out juicy, tender, and full of the BEST taste! 

Course Dinner, Main Course

Cuisine American, French

Keyword coq au vin

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 chicken

Calories 426kcal

Author Alyssa Rivers

Ingredients

• 6 slices bacon or pancetta sliced
• 3 drumsticks
• 3 bone in chicken thighs
• 1 onion quarter
• 4 large carrots peeled and cut into 1 inch pieces
• 3 cloves garlic minced
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 1 1/2 cups red wine of choice
• 3 tablespoons flour
• 6 ounces mushrooms sliced

Instructions

• Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon.
• Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
• Add the onion, carrots, and garlic and sauté until almost tender 3-4 minutes.
• Add in the tomato paste, chicken broth, and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes.
• Remove the pan from the oven and set it on the stove. Carefully remove the lid and take out the chicken and set it aside.
• Take ½ cup of the sauce and whisk it with the flour. Put it back in with the vegetables with the mushrooms and bacon and cook until the sauce has thickened and mushrooms are tender.
• Add the chicken back to the pot and let it simmer until heated throughout.

Nutrition

Calories: 426kcal | Carbohydrates: 13g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 698mg | Potassium: 701mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8189IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

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Garlic Herb Crusted Roast Lamb

Savory Garlic Herb Crusted Roast Lamb is tender and succulent, perfect for any special occasion. The meat is tender and juicy and the crust gives it such a beautiful flavor. Perfection on a platter!

This juicy decadent dish already has tender potatoes to go with it. So try serving it with a few more veggies and some rolls for the perfect meal.  Try it with a side of Sauteed Garlic Asparagus with Bacon, Honey Orange Glazed Carrots or a nice Caesar Salad.

The Best Roast Lamb

Most people think Easter when having lamb, but it’s super easy and is perfect for any Holiday meal. Cooking the Lamb on a bed of potatoes does two things here. First it provides the air to actually circulate better around the roast cooking it more evenly. Secondly it gives you a flavorful perfect side dish. Who could ask for more?1

Cooking lamb may seem intimidating, but it’s no different than cooking any kind of meat. Lamb also seems to be reserved for special occasions but you can have it anytime. There are no rules when it comes to when to eat and when not to eat lamb. So if your craving it, don’t wait! Grab this recipe and cook some up tonight!

Ingredients for Roast Boneless Leg of Lamb

These ingredients are not much different then cooking a beef roast. It’s just so simple, but so delicious!

• Lamb Roast: I bought my boneless from Costco
• Butter: Soften the butter but don’t melt it.
• Garlic: mince the garlic
• Thyme, Oregano, Rosemary: Fresh versions finely chopped
• Salt and Pepper: Be generous for the meat.
• Baby Potatoes Use red or yellow for perfect flavor and roasting
• Olive Oil: Mild flavor

Roast Rack of Lamb!

1. Prep: Preheat the oven to 400 degrees. In a small bowl mix the butter, garlic, thyme, oregano, rosemary and salt and pepper.
2. Layer: In a roasting dish, place the potatoes and toss with olive oil and salt and pepper. Place the lamb on top of the potatoes.
3. Rub: Rub all the butter on the outside of the lamb
4. Roast: Place in the oven and roast till internal temp reaches 145 degrees. About 1-1/12 hours depending on the size of your roast.

The Perfect Temperature

The internal temps of lamb are the same as beef. The official done temp is 145 degrees, this will result in a medium well done roast. If you’d prefer your lamb a different doneness here is a reference chart.

• Rare: 115 to 120°F
• Medium-rare: 120 to 125°F
• Medium: 130 to 135°F
• Medium-well: 140 to 145°F
• Well-done: 150 to 155°F

Tips for the Perfect Crusted Lamb

• Lamb: A lamb roast is the same thing as a boneless leg of lamb. So if all you can find is boneless leg of lamb, it’s the same. This recipe will work for both bone-in and boneless leg of lamb. It’s up to you.
• Bring it to Room Temp:  This is super important to ensure even cooking. Especially if you have a bone-in leg of lamb. The bone will be cold, keeping the meat from cooking at an even rate, over doing the outside or under doing the inside.
• Rest: Make sure you allow your meat to rest. This allows the meat to reabsorb redistribute the juices for more tender juicier roast. Keep in mind that as it rests it will continue to cook a bit.
• Flavor:Lamb is the perfect meat to load on the seasonings. Don’t be shy. Add more or different seasonings to your liking.
• Taste:  If some of your loved ones feel like lamb can taste “gamey” be sure to trim as much as the fat as possible. The “gamey” flavor is carried in the fat.

Storing the Crown Roast of Lamb

• Serve: A great thing about roasted meat is it can sit at room temperature for up to 2 hours before it needs to be stored. This allows time to visit before you have to put it away.
• Store: Cooled lamb can be kept in the refrigerator for up to 4 days in an airtight container.
• Freeze: Cool the lamb completely so no moisture collects which will form ice crystals. Store in the freezer for up to 2 months in a freezer safe container or bag.

More “Crusted” Recipes to Try

Anything with the description “crusted” in it is automatically going to taste amazing, you just know it!

• Walnut Crusted Maple Salmon
• Almond Crusted French Toast with Roasted Strawberry Syrup
• Chili Macadamia Crusted Tilapia
• Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells
• Almond Crusted Chicken with Peach Salad

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Garlic Herb Crusted Roast Lamb

Savory Garlic Herb Crusted Roast Lamb is tender and succulent, perfect for any special occasion. The meat is tender and juicy and the crust gives it such a beautiful flavor. Perfection on a platter!

Course Dinner, Main Course

Cuisine American

Keyword lamb, roast lamb

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 10 People

Calories 727kcal

Author Alyssa Rivers

Ingredients

• 5-6 pounds lamb roast I used a boneless lamb roast
• 1 cup buttered softened
• 5 cloves garlic minced
• 1 Tablespoon thyme finely chopped
• 1 Tablespoon oregano finely chopped
• 1 Tablespoon rosemary finely chopped
• 1 Tablespoon salt
• 1 teaspoon pepper
• 2 pounds baby potatoes
• 1 Tablespoon olive oil
• Salt and pepper

Instructions

• Preheat oven to 400 degrees. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your lamb.
• In a roasting dish add the potatoes and toss with olive oil and salt and pepper. Lay the lamb roast on top of the potatoes.
• Roast in the oven until the internal temperature reaches 145 degrees. About 1 1/2-2 hours. Remove the twine and serve.

Nutrition

Calories: 727kcal | Carbohydrates: 17g | Protein: 40g | Fat: 55g | Saturated Fat: 23g | Cholesterol: 166mg | Sodium: 838mg | Potassium: 902mg | Fiber: 2g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 5mg

 

 

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Perfect Instant Pot Black Beans

Replace the can and make your own tender savory Perfect Instant Pot Black Beans! These are no soak, which makes them much quicker and you don’t have to worry about starting them the night before.

The instant pot has changed cooking. I love it! It can make so many foods so much easier to cook from Hard Boiled Eggs, to Perfect Rice to Roasted Chicken.

Instant Pot Black Beans

This really takes no effort at all. The instant pot does all the work and the result is worth it. These taste so much better than the canned version and give an extra fresh flair to what ever you use them in. It’s always a good thing when you know exactly what’s in your food and nothing gets better than doing something yourself.

The instant pot really is the awesome! Life is busy and it’s hard to take the time to cook your own beans when you have to presoak them. But with the Instant Pot you don’t have to presoak. You can put them in dry and they come out tender, tasty and have the best texture.

Black Bean Ingredients

Two simple ingredients, but so much better than the can! These are so good, and you can customize the flavor to your liking. The instant pot makes cooking beans so easy, you’ll love it!

• Black Beans: Dried black beans, not from a can.
• Vegetable Stock or Water: The Vegetable Stock will add flavor, so if you don’t want extra added flavor use water.
• Optional Seasonings: Add these or other spices if you have a recipe in mind. Salt, Garlic, Cumin, Paprika and Cilantro.

Making Perfect Black Beans

Just a couple of steps to make perfect beans!

1. Rinse:  Rinse the dry beans and pick out any bad ones.
2. Instant Pot: Place the beans in the pot, add the liquid if desire the optional spices.
3. Cook: Pressure cook on manual for 25 min. Let it naturally release for 15 min, then quick release the rest of the pressure. Stir and serve.

Good to Know Conversions

You will want to know this when you use your beans in a recipe that calls for canned beans. 

• 1 pound dried beans = 2 cups dried beans = 5 cups cooked beans
• 1 (15-ounce) can = 1 ½ cups cooked beans 

Why Make Your Own Beans

• Taste: Homemade beans offer far more flavor than canned beans and you can season them to your needs and taste
• Save Money: Dried beans are less expensive than canned beans, and everyone likes to save money.  Dried beans also store longer than canned beans.
• Less waste: Because you make your own you will also have less waste, no cans to throw away or recycle.
• Easy: Because you use the Instant Pot, it’s hands off and super easy. No babysitting the pot!
• Nutrition: Last but not least they are good for you! Black beans are rich in fiber and plant-based protein, and a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese and magnesium.

Tips For The Perfect Instant Pot Black Beans

• Firmness: If you find that the beans are too hard or too soft you can adjust the firmness by adjusting your cooking time.
• Liquid: Use water, chicken, or beef broth instead of veggie if you desire
• To Spice or Not to Spice: If you don’t plan to use these in a specific recipe you can leave the seasonings out and use water to cook them in. You can also change up the spices to fit your ingredient needs.

How to Store Black Beans

• Fridge:  Keep these ready to use in the fridge for 4-5 days.
• Freeze:  Cool completely then store in freezer safe containers or bags in individual portions till ready to use. Thaw in the fridge, microwave or pot.

Recipes To Use These Perfect Beans

You can use these beans in so many recipes, here are just a few!

• Skinny Chipotle Black Bean and Turkey Enchiladas
• Stuffed Poblano Peppers
• Oven Baked Sheet Pan Nachos
• Easy Homemade Navajo Tacos
• Mouthwatering Cowboy Caviar

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Instant Pot Black Beans

Replace the can and make your own tender savory Perfect Instant Pot Black Beans! These are no soak, which makes them much quicker and you don't have to worry about starting them the night before.

Course Side Dish

Cuisine American

Keyword black beans, instant pot black beans

Servings 8 People

Calories 172kcal

Author Alyssa Rivers

Ingredients

• 2 cups dry/raw black beans
• 3 cups vegetable stock or water

optional seasonings:

• 1/2 teaspoon salt
• 1 teaspoon garlic
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• chopped cilantro

Instructions

• In a colander rinse the beans. Add to your instant pot. Pour in vegetable broth and any optional seasonings. Cover and seal with the lid. Turn the steam release valve to the sealing position.
• Turn on high pressure and cook for 25 minutes. Let the steam release naturally for 15 minutes. Quick release any remaining pressure and serve.

Nutrition

Calories: 172kcal | Carbohydrates: 32g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 724mg | Fiber: 8g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

 

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