Coq Au Vin Stuffed Mushrooms Recipe (2024)

FAQs

What is the best wine to use for coq au vin? ›

The traditional recipe involves preparing this dish with red wine (even though variants using white wine and yellow wine exist). So aim for a lively red wine with silky tannins and spicy hints, such as a full-bodied Beaujolais or a southern wine from Provence or Languedoc.

Use 1 tbsp flour and 1 tbsp butter to start and whisk it in bit by bit, then make more if you need to. Make sure you boil the liquid for a couple of minutes to cook out any raw flour. Use this method in our coq au vin recipe.

Mushrooms and bacon are traditional in this dish but if younare allergic to mushrooms then it can be made by omitting the mushrooms. Extra leeks are a good substitute and any extra sauce can be used for pasta, maybe with some extra cooked bacon.

Some other fantastic options include Swiss, Gruyere, Gouda, Colby, Monterey Jack, Provolone, Mozzarella, Fontina, tangy goat cheese, and even crumbly feta! Just note that feta won't melt as nicely as the others, but it'll still taste amazing! Garlic: adds a rich and pungent flavor.

If your Coq au Vin tastes bitter, it could be due to over-reducing the wine or burning the garlic. Ensure you're using good quality wine and adjust the cooking time and temperature accordingly to prevent bitterness.

Recipe video above.

Coq au Vin is the well known French stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!

Rully wines are the best allies to accompany this recipe . Although, these remain little or not known. Made from Pinot Noir , they stand out with their delicacy and fruity aspect. Not far from Rully, the Givry vineyard is made up of all the aromas of pinot noir (red fruits, black fruits and smoked tastes).

Chicken – Coq au Vin is traditionally made with a whole bird, and more modernly with bone-in, skin-on chicken thighs and drumsticks. If you prefer, you can use skinless/boneless thighs, but cooking time will change. Boneless chicken thighs braise faster, about half the time it takes to cook bone-in.

“Coq Au Vin” literally translates to Hen In Wine…so what's not to like? LOL. And don't worry, the alcohol totally cooks off during the cooking process, so it's safe for kids AND preggos!

With a flavor profile similar to Beef Bourguignon, Coq au Vin has become one of our favorite rustic French-style stews. Popularized by one of my favorite chefs, Julia Child, this stew is known for its depth of flavor, fall-apart-tender chicken, and its simplicity (despite sounding fancy).

Is there any alcohol left in coq au vin? ›

If you want to minimize alcohol content, choose a recipe such as coq au vin, which is chicken braised in red wine sauce, rather than a flamed dish. These dishes contain as much as 75 percent of the original alcohol after the flames go out.

Be sure to use flavorful red wine — pinot noir is traditional — and choose free-range chicken for the best quality meat. Coq au vin is a classic French dish made by stewing chicken in red wine, lardons (small strips or cubes of pork fat), mushrooms, and optionally garlic.

This fried chicken-tasting mushroom is called Laetiporus sulphureus and is more commonly known as 'Chicken of the Woods. ' It can be found across Europe and North America, mainly on oak trees, but can also be found on yew, cherry, and sweet chestnut trees.

If the stuffing is too dry add a bit more stock (it should be very moist). Stuff the mushrooms well and save any remaining stuffing. Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock.

The secret to drying mushrooms without a dehydrator isn't exactly much of a secret. You just air dry them. That's right––just put them in an open container with good airflow underneath them (a mesh colander works great for this purpose), and leave them out to dry for about a week.

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms.