Coq au Vin


A KosherEye Signature Recipe

Enjoy this French classic – chicken braised in red wine, broth with vegetables and assorted herbs. A wonderful dish to serve to family or company.


1/8 lb. smoked sliced turkey breast
3 lbs. chicken legs and thighs or 1 whole chicken, cut up
Salt, freshly ground pepper
2 cups Imagine No Chicken Broth or low sodium Manischewitz chicken broth
2 cloves garlic, minced
2 cups onions, peeled and chopped or 24 pearl onions, peeled
2 cups mushrooms, sliced
8 ounces baby carrots or regular carrots cut into 2-inch pieces
2 pieces celery, chopped
2 1/2 cups dry red wine
3 bay leaves
1 teaspoon Herbs de Provence
1 teaspoon dried thyme
½ cup flour
½ cup canola or olive oil
4 tablespoons tomato paste


Warm ¼ cup oil in a large, heavy skillet or braiser; Sauté the sliced turkey breast over medium heat until fragrant and somewhat crispy. Remove turkey with tongs and transfer to paper towels to drain.

Scoop flour into a plastic bag; season with salt and pepper. Add dry chicken pieces (a few at a time) Shake to coat. Add another ¼ cup of oil to same pan. Brown chicken on both sides. Remove. Deglaze pan with about 1/4 cup of wine--just to loosen chicken bits.

Add celery, onions, mushrooms, carrots and garlic to pan. Sauté about 2 minutes to soften vegetables. Gradually stir in the wine, broth and tomato paste. When well blended, add the browned chicken, smoked turkey, the Herbs de Provence, Bay leaf and Thyme. Cover and simmer for about 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce and thicken a bit.

Serves 4 generously

Cooking Notes:

If you would like a thicker sauce… near the end of the cooking process, whisk together 1 tablespoon flour and 1 tablespoon melted margarine until smooth... Mix into sauce and continue cooking for about 5 more minutes

We have substituted smoked sliced turkey instead of the bacon or pork which is used in most traditional recipes. A smoked turkey leg may also be used substituted instead of sliced smoked turkey breast. Simply sauté the leg and add it to the pan. When serving, remove the turkey leg and enjoy separately.

Mashed potatoes and green beans make perfect accompaniments.

Bon Appétit and thank you Julia for the inspiration!

Recipes: Poultry, Chicken, Kosher

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