Country Coq Au Vin

Country Coq Au Vin Recipe

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Andra Kubala


This came about from me watching some make "cocovan" and I am not much for a lot of wine in my food and I HATE COOKED CARROTS! I cannot stress that strongly enough. But I loved the ideas behind cooking Cog Au Vin, so I decided to make a country version. My whole family loved this. My husband asked for seconds telling me how delicious it was.

★★★★★ 1 vote
6 - 8
5 Min
1 Hr


chicken, drumsticks
celery stalks
2 can(s)
diced tomatoes
1 lb
2 can(s)
chicken broth
1/3 c
2 Tbsp
2 Tbsp
vegetable oil
3 clove
garlic, minced
1 tsp
ground mustard
1 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
black pepper
1 tsp
1/2 tsp
red pepper
1 tsp
italian seasoning
1/2 tsp
ground cumin


1Juliane onions, thin slice celery, very thinly slice sausage.
2Boil sausage in seperate pot, drain and set aside.
3On high heat melt butter with oil in large heavy pot add minced garlic, salt, pepper, Italian seasoning, and drumsticks cover with lid cook for 3 minutes and turn heat down to medium high, you want a crispiness to the chicken skin, cook another 5 minutes then turn chicken replace lid and cook 8 more minutes.
4Remove chicken from pot and set aside, add onion and celery to pot stir every few minutes; will saute' quickly about 3 to 5 minutes; stir in flour let it brown a few minutes, add both cans of tomatoes and stir.
5Add the rest of the seasonings, stir, pour in the chicken broth, stir, then place chicken back in the pot and add sausage.
6Bring to a boil, then reduce heat and let simmer for 20 minutes.

Serve over rice or mashed potatoes.

About Country Coq Au Vin

Course/Dish: Chicken
Regional Style: French