Coq au Vin is a classic French dish that consists of chicken braised in red wine with mushrooms, onions, and bacon. The dish has rich flavors and tender meat, making it a comforting and hearty meal. The chicken is first marinated in red wine to infuse it with flavor, then cooked slowly in a flavorful sauce until it becomes tender and succulent. The addition of mushrooms, onions, and bacon adds depth of flavor to the dish. Coq au Vin is typically served with crusty bread or mashed potatoes to soak up the delicious sauce.
Nutrition Information:
Nutrient
Amount
Total Fat
17g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
110mg
Sodium
750mg
Total Carbohydrates
5g
Dietary Fiber
1g
Sugars
2g
Protein
30g
Ingredients:
Ingredient
Quantity
Chicken pieces (with bones and skin)
1.5 kg
Red wine
750 ml
Onions
2
Bacon
200g
Mushrooms
250g
All-purpose flour
2 tbsp
Chicken broth
500ml
Garlic cloves
4
Thyme sprigs
4
Bay leaves
2
Salt
To taste
Black pepper
To taste
Cooking Instructions:
Step 1: Marinate the chicken pieces in red wine, garlic cloves, thyme sprigs, and bay leaves. Let it marinate for at least 2 hours or overnight in the refrigerator.
Step 2: Remove the chicken from the marinade and pat it dry with paper towels. Season the chicken with salt and black pepper.
Step 3: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it becomes crispy and releases its fat. Remove the bacon from the pot and set it aside.
Step 4: In the same pot with the bacon fat, add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set it aside.
Step 5: In the same pot, add the sliced onions and cook them until they become soft and translucent. Add the mushrooms and cook them until they release their liquid and become golden brown.
Step 6: Sprinkle the flour over the onions and mushrooms and stir well to coat. Cook for a minute to cook out the raw flour taste.
Step 7: Return the chicken and bacon to the pot. Pour in the chicken broth and the reserved marinade. Bring the mixture to a simmer.
Step 8: Cover the pot and let the chicken simmer for about 1 to 2 hours, or until the meat is tender and falls off the bone.
Step 9: Remove the chicken pieces from the pot and keep them warm. Skim off any excess fat from the surface of the sauce.
Step 10: If the sauce is too thin, simmer it uncovered over medium heat until it thickens to your desired consistency. Season with salt and pepper to taste.
Step 11: Serve the Coq au Vin hot with the sauce poured over the chicken. Garnish with fresh thyme leaves, if desired.
