Coq Au Vin is a classic French dish that typically features chicken cooked in wine. However, this Coq Au Vin recipe features Brussels sprouts as the star of the dish. The Brussels sprouts are first roasted in the oven until they are crispy, and then they are simmered in a red wine sauce along with the chicken.
Coq Au Vin - A literal translation of coq au vin is "rooster in wine,"
A little bit out of the ordinary
The result is a rich and flavorful Coq Au Vin that is sure to please any Brussels Sprouts lover. This dish can be served over rice or mashed potatoes, and it makes an excellent main course for a special occasion meal. So if you're looking for a Coq Au Vin recipe that is a little bit out of the ordinary, give this one a try. You won't be disappointed.
Coq au vin is a classic French dish
Coq au vin is a classic French dish of chicken cooked with wine, bacon, mushrooms, onions, and sometimes garlic. People usually use pinot noir wine when cooking this dish.
We have not made a traditional coq au vin today. Instead, we are using a dry white wine, smoked sausage, and brussels sprouts.
Prep time: 30 minutes
Cook time: 1-½ hours
- 8 pcs. chicken pieces (thighs and legs)
- Kosher salt and pepper to taste
- 3 tablespoon butter
- 1 large shallot, diced
- 2 garlic cloves, minced
- ¾ cup Sliced smoked sausage
- 1 tablespoon All Purpose Flour
- 1-½ cup dry white wine
- ½ cup Chicken broth
- 10 oz. Brussels sprouts
- ½ cup Heavy cream
- ½ fresh lemon, juiced
Pat the chicken dry and then season it with salt and pepper.
- In a large deep pan or Dutch oven, melt butter over medium heat. Add chicken pieces to the pan and cook until all sides have browned approximately 10-12 minutes. The chicken will not be cooked through. Transfer chicken to a plate and set aside.
- In the same pan, cook the shallots and garlic for 3-4 minutes until they start to soften. Add the sausage to the pan and cook it until it starts to brown. The shallots will also become translucent.
- Sprinkle flour in skillet.
- Add wine to the pan and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
- Put the chicken back in the pan and put it in the broth.
- Add the heavy cream to the pan and season with salt and pepper to taste. Cook over medium heat until the chicken is cooked through, approximately 45 minutes.
- While the chicken is cooking, trim brussels sprouts and cut in half.
- Heat a skillet over medium heat and cook brussels sprouts until they are browned but not charred.
- When the chicken is almost finished cooking, add the brussels sprouts. Add lemon juice and cook for 10 more minutes, or until the chicken is cooked through.