Coq au Vin (cooking cost + review + recipe)

For New Year’s Eve 2012–2013 I cooked a Coq au Vin. This traditional French cuisine recipe was great! My guests enjoyed it and asked for more. I’ll repeat this recipe sometime soon.

The recipe is quite simple. Here’s what I did:

  • Season chicken (salt + pepper) then massage with all purpose flour.
  • Tap excess flour from chicken and sear in a large pot to give it color (about a minute a side). Once chicken has a nice sear (not cooked just a nice color) remove it and set aside.
  • Use the same pot to sear vegetables (about 3 minutes).
  • Add 3/4 of a bottle of wine to the vegetables. Bring to a boil then down to a simmer for 10–15 minutes.
  • Add chicken then add broth until 3/4 of the chicken is covered. Add some thyme and bay leafs.
  • Cover and let simmer for 1–1.5 hours. Remove bay leafs when done.
  • Optionally add chopped parsley as a garnish.

Technique Notes

  • Searing: Medium/high heat + grape seed oil (or extra virgin olive oil).
  • Do not overcrowd the pot when searing. Cook in batches if required.

Would cook again?


Notes for next time

Mushrooms could of been used. I simmered for 1 hour and 10 minutes. I could of left it for another 30 minutes at a lower heat. It seemed that people liked the thighs more than the drumstick so maybe I could repeat with just the thighs.


Description Cost
Total (4 portion at two chicken piece each) $28.50
Total per Person $7.13
Carrots (used 1/2 but kept all in total) $1.99
Celery (1/4 used but kept all in total) $2.49
Pearl Onions (about 20) $2.99
Pre-made Chicken Stock: Knorr Chicken Stock Bouillon ($3.49 for 4 but used one) $0.87
Garlic ($0.43 but only used half) $0.21
4 Chicken Thighs $4.98
4 Chicken Drumstick ($7.03 for 8 but only used half) $3.52
Wine: Jacob’s Creek Shiraz Cabernet ($11.25 includes $0.20 deposit. Only used 3/4 of the bottle for recipe but wine needs so be finished so I included in total) $11.45


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