Coq Au Vin
Generated on: June 4, 2024
Ingredients
- Chicken (whole, cut into parts)2 kg
- Red wine (Burgundy)1 l
- Chicken stock500 ml
- Mushrooms200 g
- Bacon lardons200 g
- Pearl onions250 g
- Garlic cloves4
- Carrots2
- Butter50 g
- Olive oil2 tbsp
- Tomato paste1 tbsp
- Thyme1 tsp
- Bay leaves2
- Flour2 tbsp
- Salt
- Black pepper
- Parsley (for garnish)
Directions
- 1
Marinate the chicken in red wine for at least 12 hours.
- 2
Preheat the oven to 160°C.
- 3
In a heavy-bottomed pot, brown the lardons in olive oil, then set aside.
- 4
In the same pot, brown the chicken pieces, then set aside.
- 5
Add the butter, and sauté the carrots, pearl onions, and garlic until softened.
- 6
Mix in the flour and tomato paste, cooking for a few minutes.
- 7
Return the chicken and lardons to the pot, and pour in the wine marinade and chicken stock.
- 8
Add the thyme and bay leaves, then season with salt and pepper.
- 9
Bring to a simmer, cover, and transfer to the oven for 2 hours.
- 10
Sauté mushrooms in butter, then add them to the pot in the last 20 minutes of cooking.
- 11
Remove from oven, garnish with fresh parsley, and serve hot with roasted potatoes.
Enjoy your food!