Coq au vin is as synonymous with French culture as hamburgers are with American. Hardly we can find a French who did not grew up having this dish. This is surely a comfort food with mom’s magic. Sauce it up with red wine and you will have the melting chicken in your mouth. This is of course more impressive than your average chicken recipe. (Coq au Vin)
It’s perfect for a dinner party, because it actually tastes better the next day, so you can make the entire recipe the day before and then gently reheat it as your guests arrive. Add a baguette for dunking and you’ve got an ideal cold-weather meal.
Special recommendation
How to serve Coq au Vin?
- Pair it with anything starchy that can soak up the wine sauce, preferably potatoes or French bread
- Goes very well with tangy salads, bitter greens like mustard or Kale.
- Traditionally whole rooster is used, but if that’s not accessible chicken thighs and drumsticks can be used
- Coq au Vin is always tastier the next day
- Traditional Coq au Vin recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering.
Selecting the Right Ingredients for Authentic Coq au Vin
This recipe and ingredients will serve 4.
| Ingredients | Quantity |
|---|---|
| Chicken (combination of legs, thighs, breasts, and wings) | 3 lb skin-on, bone-in chicken legs |
| Kosher Salt | To taste |
| Freshly ground black pepper | To taste |
| Bay leaf | 1 |
| Carrot | 1 peeled and diced |
| Garlic | 2 minced cloves |
| Tomato paste | 11/2 teaspoons |
| All purpose flour | 2 tablespoons |
| Unsalted butter | 2 tablespoons |
| Red wine | 3 cups |
| Onions | 1 diced |
| Bacon | 4 ounces diced |
| Mushrooms | 8 oz button mushrooms, trimmed and quartered |
| Thyme | 2-4 fresh thyme sprigs |
| Flat leaf parsley | 1/4 cup chopped |
How to cook?
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the pot.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the pot to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.
- Add the garlic and tomato paste and cook for about 1 minute, until it’s fragrant. Add the reserved marinade. Bring to a boil over medium-high heat and reduce liquid to about half.
- Add the chicken and half of the bacon. There should be enough liquid to just cover the chicken—if not, add a little water or chicken stock. Cover and simmer over low heat until the chicken is tender, about 1 hour. Uncover, transfer chicken to a plate, and continue to simmer, about 10 minutes.
- Meanwhile, whisk the flour and butter together into a smooth paste. Whisk the beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to lightly coat the back of a spoon, about 2 more minutes.
- Taste and season with salt and pepper if needed. Return the chicken to Dutch oven and simmer until warmed through, no more than 5 minutes. Remove from heat and garnish with remaining bacon and parsley.
For more such finger licking dishes please do try the below recipes:
- Classic Coq au Vin Recipe – French Comfort Food
- Authentic Ema Datshi Recipe | Taste of Bhutan
- Creamy Chicken Butter Masala Recipe – Taste the special and the best!
Nutrition value
Calories: 656kcal | Carbohydrates: 16g | Protein: 37g | Fat: 43g | Saturated Fat: 11g | Sodium: 1082mg | Potassium: 888mg | Fibre: 2g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg
Source link:
https://www.masterclass.com/articles/traditional-french-coq-au-vin-recipe
