French · Chicken
Coq au vin
A classic French braised chicken dish featuring tender pieces cooked in red wine with bacon, pearl onions, and mushrooms. This rustic Burgundian recipe transforms simple ingredients into an elegant meal with rich, wine-infused flavors and aromatic herbs.
The Method
Instructions
Start by heating 1 tablespoon of the olive oil in a large, heavy based saucepan or a flameproof dish if you have one handy. Once the oil is hot, toss in the bacon and let it fry gently until it's nice and crisp. You'll want to keep an eye on it so it doesn't burn, turning it occasionally to get that even golden brown color. When it's done, scoop the bacon out and let it drain on some kitchen paper,this will keep it nice and crispy without any excess grease.
Next, add the shallots to the same pan. Fry them over medium heat, stirring or giving the pan a little shake every now and then to stop them from sticking or burning. It should take about 5 to 8 minutes for the shallots to get a rich, golden brown all over,that deep color will add so much flavor to the dish. Once they're beautifully caramelized, take them out and set them aside with your crispy bacon.
Now, grab your chicken pieces and give them a good pat dry with kitchen paper. This step is key because it helps the chicken brown properly instead of steaming. Pour the rest of the olive oil into the pan, letting it heat up again, and then fry half of the chicken pieces. Turn them regularly so they brown evenly on all sides; you're aiming for a lovely deep golden color which should take about 5 to 8 minutes . When that batch is perfectly browned, take them out and repeat the process with the remaining chicken pieces. Set all the chicken aside once they're done, keeping all those beautiful juices in the pan.
Time to add some flavor magic: scatter the garlic into the pan and fry it briefly,just enough to release those wonderful aromas, but don't let it burn. Then, with the heat turned up to medium high, carefully pour in the brandy or Cognac. This part is fun because you'll stir the bottom of the pan to deglaze it, scraping up all those tasty browned bits stuck there. You should hear a nice sizzle as the alcohol starts to evaporate, and it should reduce down so there's hardly any liquid left; this step really packs in the flavor.
Return the chicken legs and thighs back into the pan along with any juices that have collected. Pour in a splash of the red wine and give the bottom of the pan another good stir to loosen up any remaining bits. Then add the rest of the wine, the chicken stock, and tomato purée. Toss in the bouquet garni,you know, the bundle of herbs like bay leaves, rosemary, thyme, and parsley that add that classic French touch. Season with freshly ground pepper and just a pinch of salt. Now, add back the crispy bacon and caramelized shallots. Pop a lid on the pan, lower the heat to a gentle simmer, and nestle the chicken breasts on top of everything. Let it cook away gently for about 50 minutes to 1 hour ,this slow simmering will make the chicken melt in your mouth tender.
While the chicken is getting all cozy and tender, let's prepare the mushrooms. Heat the oil for the mushrooms in a large non stick frying pan over high heat. Once it's hot, toss in the chestnut mushrooms and fry them for a few minutes until they turn a gorgeous golden brown. This high heat cooking will help them get a lovely sear and keep their texture. When they're done, take them off the heat and keep them warm,it's important to add them back in at the end to keep them nice and fresh.
When the chicken is fully cooked and tender, carefully lift the chicken pieces, shallots, and bacon out of the pan and transfer everything to a warmed serving dish. Don't forget to fish out that bouquet garni and toss it away. Now, to thicken and enrich the sauce, mix together the plain flour, olive oil, and butter in a small bowl using the back of a teaspoon to create a smooth paste. Bring the wine mixture in the pan back to a gentle boil. Then, gradually add small pieces of your thickener paste, whisking each addition vigorously with a wire whisk to avoid lumps. Let the sauce simmer for 1 to 2 minutes until it thickens up nicely into a velvety finish.
Finally, scatter the golden mushrooms over your chicken in the serving dish, then pour the luscious wine sauce over everything. Sprinkle with a handful of freshly chopped parsley for a burst of color and freshness. And there you have it, a beautifully rich, comforting Coq au Vin that's sure to impress and satisfy. Dig in and enjoy every delicious bite!
Next, add the shallots to the same pan. Fry them over medium heat, stirring or giving the pan a little shake every now and then to stop them from sticking or burning. It should take about 5 to 8 minutes for the shallots to get a rich, golden brown all over,that deep color will add so much flavor to the dish. Once they're beautifully caramelized, take them out and set them aside with your crispy bacon.
Now, grab your chicken pieces and give them a good pat dry with kitchen paper. This step is key because it helps the chicken brown properly instead of steaming. Pour the rest of the olive oil into the pan, letting it heat up again, and then fry half of the chicken pieces. Turn them regularly so they brown evenly on all sides; you're aiming for a lovely deep golden color which should take about 5 to 8 minutes . When that batch is perfectly browned, take them out and repeat the process with the remaining chicken pieces. Set all the chicken aside once they're done, keeping all those beautiful juices in the pan.
Time to add some flavor magic: scatter the garlic into the pan and fry it briefly,just enough to release those wonderful aromas, but don't let it burn. Then, with the heat turned up to medium high, carefully pour in the brandy or Cognac. This part is fun because you'll stir the bottom of the pan to deglaze it, scraping up all those tasty browned bits stuck there. You should hear a nice sizzle as the alcohol starts to evaporate, and it should reduce down so there's hardly any liquid left; this step really packs in the flavor.
Return the chicken legs and thighs back into the pan along with any juices that have collected. Pour in a splash of the red wine and give the bottom of the pan another good stir to loosen up any remaining bits. Then add the rest of the wine, the chicken stock, and tomato purée. Toss in the bouquet garni,you know, the bundle of herbs like bay leaves, rosemary, thyme, and parsley that add that classic French touch. Season with freshly ground pepper and just a pinch of salt. Now, add back the crispy bacon and caramelized shallots. Pop a lid on the pan, lower the heat to a gentle simmer, and nestle the chicken breasts on top of everything. Let it cook away gently for about 50 minutes to 1 hour ,this slow simmering will make the chicken melt in your mouth tender.
While the chicken is getting all cozy and tender, let's prepare the mushrooms. Heat the oil for the mushrooms in a large non stick frying pan over high heat. Once it's hot, toss in the chestnut mushrooms and fry them for a few minutes until they turn a gorgeous golden brown. This high heat cooking will help them get a lovely sear and keep their texture. When they're done, take them off the heat and keep them warm,it's important to add them back in at the end to keep them nice and fresh.
When the chicken is fully cooked and tender, carefully lift the chicken pieces, shallots, and bacon out of the pan and transfer everything to a warmed serving dish. Don't forget to fish out that bouquet garni and toss it away. Now, to thicken and enrich the sauce, mix together the plain flour, olive oil, and butter in a small bowl using the back of a teaspoon to create a smooth paste. Bring the wine mixture in the pan back to a gentle boil. Then, gradually add small pieces of your thickener paste, whisking each addition vigorously with a wire whisk to avoid lumps. Let the sauce simmer for 1 to 2 minutes until it thickens up nicely into a velvety finish.
Finally, scatter the golden mushrooms over your chicken in the serving dish, then pour the luscious wine sauce over everything. Sprinkle with a handful of freshly chopped parsley for a burst of color and freshness. And there you have it, a beautifully rich, comforting Coq au Vin that's sure to impress and satisfy. Dig in and enjoy every delicious bite!
Pairs Well With
