Coq au Vin With Prunes
- Total Time
- 60 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon olive oil
- 1chicken, cut into serving pieces
- Salt and pepper
- 2medium onions, chopped
- ½cup salt pork or bacon, minced (optional)
- 1tablespoon minced garlic
- 1pound pitted prunes
- 2cups Burgundy, pinot noir or other fruity red wine
- 2tablespoons butter, optional
- Minced parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1163 calories; 57 grams fat; 18 grams saturated fat; 1 gram trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 83 grams carbohydrates; 10 grams dietary fiber; 46 grams sugars; 63 grams protein; 1450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put oil in a large skillet, preferably nonstick, and turn heat to medium-high. A minute later, add as many chicken pieces as will fit without crowding, skin side down. Cook, rotating pieces and adjusting heat as necessary to cook them evenly, until nicely browned on skin side, about 5 minutes; turn and brown on other sides. As pieces are done, sprinkle them with salt and pepper, transfer them to a large casserole, and add remaining pieces. The entire process will take about 15 minutes.
- Step 2
When chicken is all browned, add onions to fat remaining in skillet; cook over medium-high heat, stirring occasionally, until softened, 3 to 5 minutes, then transfer them to casserole. Add salt pork or bacon to skillet, if you are using one of them, and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to casserole and drain all but 1 tablespoon of fat. Turn heat to medium, add garlic and, 30 seconds later, the prunes. Cook for a minute, stirring once or twice, then add to casserole.
- Step 3
Turn heat under skillet to high and add half the wine. Cook, stirring and scraping bottom of pan to remove any solid particles there, until wine is reduced by half. Pour into casserole along with remaining wine. Turn heat under casserole to high and bring to a boil; stir, then reduce heat to low and cover. Simmer, stirring once or twice, until chicken is done, about 30 minutes. Remove top, stir in optional butter, if using, and raise heat to high; cook until sauce thickens a bit. Taste and adjust seasoning if necessary. Garnish with parsley and serve.
Private Notes
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Cooking Notes
LW
This was a simple but excellent recipe. I’m not a fan of fruit with my meat but trusted the description that the prunes would add depth to the flavor. That was an understatement! They added flavor and were excellent to eat on their own. I’ve tried many different coq au vin recipes but this is the only one staying in my box.
Fools Gulch
Very simple recipe and very rewarding. I wasn't too certain about a dish with a pound of prunes, but they add such flavor. I used a pinot noir and used the additional 2 tbsp of butter. I did not use the optional pork/bacon.
Tessa
Lovely Coq au Vin! The prunes (I used half the amount) added such a lovely flavor and a touch of sweetness. They do almost “melt” into the sauce. Will make this often.
Nancy Thomas
Such an excellent recipe....Thank you!!
Sophie
Tried adding mushrooms, it was excellent! Did it all in one pot. Served with green beans.
Nancy
Highly recommended! I followed the recipe quite closely, but used just chicken legs (six thighs and six drumsticks to serve 5 people; no one ate the extra pieces). Did use bacon but skipped the butter at the end. The dish was plenty rich enough without the butter.
Tessa
Lovely Coq au Vin! The prunes (I used half the amount) added such a lovely flavor and a touch of sweetness. They do almost “melt” into the sauce. Will make this often.
William Bennett
There’s one odd inconsistency. It really doesn’t work to deglaze a nonstick pan. Use a regular one. My guests and I really liked this dish. I added more garlic, some smoked paprika, and about a tablespoon of lemon juice.
alissa
I think this recipe was terrible. I make a lot of braises... I’m very experienced with this technique. The prunes stayed very much whole and the dish was overall too sweet and not acidic enough.
Orlando
Very tasty and simple. Beware, however: a quarter pound of prunes per serving will have repercussions later.
Steve H
A very easy recipe. I made it as written except I removed the chicken to a warming drawer before boiling down the sauce.
Fools Gulch
Very simple recipe and very rewarding. I wasn't too certain about a dish with a pound of prunes, but they add such flavor. I used a pinot noir and used the additional 2 tbsp of butter. I did not use the optional pork/bacon.
LW
This was a simple but excellent recipe. I’m not a fan of fruit with my meat but trusted the description that the prunes would add depth to the flavor. That was an understatement! They added flavor and were excellent to eat on their own. I’ve tried many different coq au vin recipes but this is the only one staying in my box.
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