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Apr 20, 2013 10:49 AM

"Coq au Vin" with chicken breasts?

I love the flavor combination of coq au vin but does anyone have any quick recipe adaptations for chicken breasts. Should I just cook for a shorter time so that they don't get tough?

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  1. Which kind? Boneless/Skinless (BSCB) or Bone In/Skin On (BISOCB)?

    I would use the latter, and I would give everything else in the recipe time to cook, minus the exact amount of time they need before adding the BISOCBs, such that there's no overcooked white meat.

    You can sear the skin a little before adding to your "au vin" mixture.

    More simply, I pan fry BSCBs, then make a pan sauce with wine. Most of my veg prep is done before so it can all come out at the same time.

    3 Replies
    1. re: Jay F

      BSCB (btw I like the acronyms very useful) so I guess I'd go with the latter option.

      1. re: fldhkybnva

        I think it will lack the richness that the long cooking with the bones gives it. That doesn't mean it won't be good, it just probably won't be as good.

        1. re: fldhkybnva

          Oh, yeah. I wouldn't put BSCB in Coq au Vin. But consider the veg that goes in, and make them separately. I like mushrooms, potatoes, and carrots in CaV. (Is it you who hates cooked carrots? Make green beans. You can always use a little green.)

      2. I've done it a few times when I had the chicken breasts in the freezer and wanted to use them up. I mostly "wing it", but hete's a recipe that sounds like what I do.

        1. If you search Epicurious, there are two recipes called Quick Coq Au Vin. One of them is made with boneless breasts. I've never made it, so I can't tell you how good it is, but the other recipe calls for parts. I've made that one with just bone in thighs and drumsticks. It is easy, relatively quick and pretty good.

          1. Bon Appetit had a recipe that used breasts a few years ago. I made it and found it needed a little more punch. I think it was missing the fat/flavor that you usually get with thighs and legs. I ended up swirling some unsalted butter into the sauce and it greatly improved the flavor. I made again a few month later and used a nice fruity pinot noir and it was even better.

            I googled and it's still one line. I had completely forgotten about it!

            1. You may way to try cooking it in a pressure cooker. I've thrown raw chicken breasts in there with broth and vegetables before and got some pretty tender chicken out of it. I would start off at about 12 minutes once it reaches pressure. If the skin is still on them, definitely brown it first.