Dreaming Over Coq Au Vin [RECIPE]

Good Morning Everyone!

I hope you’re having a beautiful weekend. Around here we have been dreaming. Yes, Mr. Noob Chef and I love to dream together. We dream about traveling. We dream about fashion styles we want to try out, or land we want to buy together. I always love dreaming with my husband because it amazes me how deep the conversations go. You see, my husband immigrated to the United States almost 12 years ago. As a person who had to live, work, and adapt to an entirely new country, we always have fascinating conversations about American things that he knows nothing about. They make me smile. Last night’s was no exception.

We were dreaming about places we want to travel to so we can check out some land. “What about Florida?” my husband asked, “is it nice there?”. Now I’m from Georgia, so I know a thing or two about Florida. And if, like me, you know Florida… then you know it’s hot. Really hot! Yes, there are gorgeous places. And Disney World. (That’s always a perk πŸ˜‰ ). But they also have gators. I couldn’t resist tossing this bit of information in. “You know they have gators, right?” I said teasingly to my husband. He blinked at me. “What?” he said astonished, “like… alligators?”.

And then we went to Youtube.

I smirked showing videos of alligators in Okefenokee Swamp to him. I giggled seeing his eyes grow as big as saucers when he saw a giant alligator romping across a golf course outside of Tampa. We winced and squirmed seeing an alligator do the “death roll” move on a poor deer. Yeah… it was crazy. But I think the tipping point was when we watched a video of a man who filmed finding an 8 foot alligator in his sewer! He finally looked at me and said, “Babe, cross Florida off of the list!”. I love conversations like that. Dreaming is fun. πŸ™‚

You know what’s also fun? Coq au vin!

Today’s recipe is a one pot dish that is so simple to toss together. Now Mr. Noob Chef and I don’t drink. In fact, he called me from the store and said, “babe, exactly what kind of red wine do you need? There’s dozens here!”. Thankfully, any red wine will do for this dish. (I told him as much too πŸ˜‰ ). As the pot bubbles away in the oven for an hour, the alcohol gets cooked off, so you needn’t worry about serving this to your little ones too. Coq au vin is delicious, humble, rich in flavor, and perfect for using any cuts of chicken you have on hand. Some chefs swear by using thighs, but honestly, all I had were drumsticks and they worked just fine! In fact, the family loved it. I whipped up a pot of mashed potatoes the night before, reheated it, and dinner was served. I hope you all love this recipe as much as I do. Stay tuned for more dishes and as always, keep on cooking! ❀


Easy Coq Au VinΒ 

Serves: 6


  • 8 ounces of bacon, cut into chunks
  • 8-10 drumsticks
  • 1 yellow onion, minced
  • 1 pack cremini mushrooms
  • 1 cup chicken broth
  • 2 cups red wine
  • 1 bunch fresh thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste


  1. Preheat the oven to 375 degrees (F)/ 190 degrees (C)/ Gas Mark 5.
  2. In a big earthenware pot, crank on the heat to medium-high. Toss in the bacon bits and fry until brown but not too crispy.
  3. Remove a couple of the drippings from the pot with a spoon. (Or leave them in, no judgment here πŸ˜‰ ).
  4. Next, toss in the mushrooms and onions. Saute until tender, about 3-5 minutes. Mix them around in the bacon drippings. (Yum!)
  5. Toss in the butter and melt into the vegetables, then sprinkle on 3 tablespoons of all-purpose flour to make a roux.
  6. Pour in 1 cup of chicken broth and 2 cups of red wine. Bring to a simmer mixing around the pot and combining thoroughly.
  7. Sprinkle salt and black pepper all over the drumsticks, then gently place into the simmering pot liquid. Make sure all of the drumsticks are as submerged in the wine as possible.
  8. Place the pot into the oven and bake for 30 minutes. Then take a cooking spoon and scoop some of the juices over the chicken turning them over in the pot to cover completely.
  9. Continue cooking for an additional 40 minutes.
  10. Stick a food thermometer into the chicken and make sure it reads at least 165 degrees (F) / 73 degrees (C). If so, you’re good to go!
  11. Garnish with fresh thyme then serve with rice, potatoes, or a giant salad and enjoy! πŸ™‚


    • Hi Rosemarie! Thank you for such a lovely compliment! πŸ™‚ I hope you enjoy this recipe. Yes, coq au vin has many variations. I hope this one saves time and energy while still retaining that classic flavor. Have a wonderful day!


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