Coq au vin is a classic winter dish that requires time and patience in its preparation. The red wine and herb marinade enhances the flavor of the chicken, while bacon, mushrooms, and onions add delicious texture and flavors to the succulent sauce. A comforting feast to enjoy in good company. Enjoy your meal.
In a glass dish, combine the chicken, wine, and herbs, cover and refrigerate for 12 hours.
Turn the chicken in the marinade, drain, and dry the chicken pieces.
In a skillet, brown the pieces in butter, season, and place on a plate.
In a pot, brown the bacon, add the onion and garlic, add the tomato paste and deglaze with cognac.
Pour in the broth and reduce the sauce, add the chicken and cook on low heat for 1 hour.
In another container, mix butter and flour, brown the mushrooms and pearl onions, and set aside.
Remove the chicken and bacon pieces from the sauce, bring to a boil, and add the beurre manié until thickened.
Return the chicken, bacon, mushrooms, and onions to the sauce, cook on low heat for 5 minutes, and adjust the seasoning.
Coq au vin
Ingredients
1 chicken, cut into pieces
115 grams of thick slice of bacon, diced
225 grams of white mushrooms, quartered
170 grams of pearl onions, peeled and blanched
1 chopped onion
2 chopped garlic cloves
1 sprig of fresh thyme
1 sprig of fresh rosemary
80 grams of softened butter
1 tablespoon of tomato paste
500 milliliters of red wine
30 milliliters of cognac or brandy
375 milliliters of chicken broth
1 bay leaf
2 tablespoons of whole unbleached flour
2 tablespoons of chopped flat leaf parsley
1 Salt and pepper
Preparation
Step 1 : In a glass dish or a large resealable bag, combine the chicken, wine, and herbs, cover or seal, and refrigerate for 12 hours or overnight.
Step 2 : Turn the chicken in the marinade once or twice, then drain and dry the chicken pieces, discarding the herbs.
Step 3 : In a large non-stick skillet over medium-high heat, brown the chicken pieces in 2 tablespoons of butter, season with salt and pepper, and transfer to a large plate.
Step 4 : In a large pot or casserole over medium heat, brown the bacon in 1 tablespoon of butter, add the onion and garlic, cook for 2 minutes, add the tomato paste and cook for 1 minute, deglaze with cognac, then pour in the broth and the reserved red wine marinade. Reduce the sauce to a third, add the chicken and bay leaf, cover, and simmer for 1 hour or until the thigh meat easily falls off the bone.
Step 5 : In a small bowl, mix 2 tablespoons of butter with flour until smooth; set aside the butter mixture.
Step 6 : In the same skillet used for the chicken, over medium-high heat, brown the mushrooms and pearl onions in the remaining butter, season with salt and pepper, and set aside.
Step 7 : Using a slotted spoon, remove the chicken and bacon from the sauce, place on a large plate.
Step 8 : Bring the sauce to a boil over medium heat, whisk in the beurre manié until thickened, then return the chicken, bacon, mushrooms, and onions to the skillet. Cook for 5 minutes, adjust seasoning, and sprinkle with parsley.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
