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coq au vin

It was a sad day when Gourmet magazine announced they were ceasing publication. It seemed to be a confirmation that the business of print media could no longer sustain itself. As a food blogger I’ve clearly embraced the new online publishing trend, yet I love magazines that come in print form; there’s nothing like seeing one of your favorites peeking out from your mailbox and rushing home to curl up in a cozy chair to see what’s new.

I was thrilled to recently discover that while Gourmet no longer publishes their magazine on a monthly basis, they’re still putting out special editions. I saw mine at our local bookstore and immediately snapped up a copy.

I’ve been given approval to publish two of the recipes from their most recent edition. I chose the Coq au Vin because it’s one of my favorites for a variety of reasons: the flavor is comforting yet complex, it’s inexpensive to make and this version is quick compared to the typical slow braise of Coq au Vin. All of the reasons a chef who’s also a busy mom would love a recipe.

And stay tuned for the other recipe: Chocolate Pots de Creme. LOVE!!

coq au vin
Coq au Vin

  • 3 lb chicken parts
  • 1 T vegetable oil
  • 3 T unsalted butter, divided
  • 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
  • 2 T finely chopped shallot
  • 4 medium carrots, halved diagonally
  • 1 cup dry white wine (preferably Alsatian Riesling)
  • 1 1/2 lb small red potatoes
  • 2 T finely chopped flat-leaf parsley
  • 1/2 cup creme fraiche or heavy cream
  • fresh lemon juice, to taste
  1. Preheat oven to 350F with rack in the middle.
  2. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
  3. Meanwhile, wash leeks and pat dry.
  4. Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
  5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes.
  6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
  7. Stir creme fraiche into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes.


Kristy Bernardo
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Wednesday 23rd of July 2014

[…] for Chocolate Espresso Pots de Creme, as well as yesterday’s recipe for a speedier version of Coq au Vin, comes from their most recent issue. {Gourmet has given me their blessing to republish both of […]

Jen L | Tartine and Apron Strings

Tuesday 19th of February 2013

Coq au Vin! I love! But I'm biased because I adore anything remotely French! LOL!

Oh really? Gourmet publishes special editions? I gotta look for a copy here in Toronto! Me, too! I love reading books and magazines myself! It's no wonder I can't stop adding to my cookbook and magazine collection. I think it's partly the "feel" of the paper on my hands...and just staring at the lovely photos...without going online!

the wicked noodle

Tuesday 19th of February 2013

Me too, I love anything French, it's my favorite cuisine!


Sunday 4th of March 2012

I called my wife over to the computer, showed her this recipe and picture, and told her this is what we should make for dinner tomorrow. We are now trying to figure out how to print the recipe...

the wicked noodle

Monday 5th of March 2012

Just click the "print recipe" button above the recipe and it will bring up a printable page. Enjoy!!

Tiffany Brook

Sunday 4th of March 2012

I am not much for online magazines. I prefer to have something sitting on my coffee table. I hate how our world is going electronic.

the wicked noodle

Monday 5th of March 2012

I've been reading them online only because I love the instant access. But I agree that I much prefer the paper versions.


Sunday 4th of March 2012

Chicken, carrots, and potatoes are definitely a favorite of mine! Can't get enough! But they usually end up so bland when I make them. Your recipe looks flavorful! :)

the wicked noodle

Monday 5th of March 2012

I understand what you mean; they can turn out really bland. Hope you try this one!