Coq Au Vin

Name: Coq Au Vin
Prep time: 180 min
Yield: 6 servings
Ingredients: 1.5 kg Chicken (whole, cut into parts); 1 l Red wine (Burgundy); 500 ml Chicken stock; 200 g Mushrooms; 200 g Bacon lardons; 250 g Pearl onions; 4 Garlic cloves; 2 Carrots; 50 g Butter; 2 tbsp Olive oil; 1 tbsp Tomato paste; 1 tsp Thyme; 2 Bay leaves; 2 tbsp Flour; Salt; Black pepper; Parsley (for garnish)

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This classic French dish features chicken braised with red wine, mushrooms, and onions. It represents the robust flavors of rustic French cooking.

Generated on: June 4, 2024

60+ min

Ingredients

Chicken (whole, cut into parts)
2 kg
Red wine (Burgundy)
1 l
Chicken stock
500 ml
Mushrooms
200 g
Bacon lardons
200 g
Pearl onions
250 g
Garlic cloves
4
Carrots
2
Butter
50 g
Olive oil
2 tbsp
Tomato paste
1 tbsp
Thyme
1 tsp
Bay leaves
2
Flour
2 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!