About
Coq au vin is a classic French dish that originated in the Burgundy region. The name translates to rooster in wine, indicating its main ingredients. Traditionally, coq au vin was prepared using an older rooster, which requires a long cooking time to become tender. However, nowadays, chicken is commonly used as a more accessible substitute. The dish is prepared by marinating chicken pieces in red wine along with aromatic vegetables such as onions, carrots, and garlic. The marinated chicken is then slowly braised in the same wine, resulting in a rich and flavorful dish. Additional ingredients often include mushrooms, bacon or lardons (small strips of bacon), and herbs like thyme and parsley. Coq au vin is known for its hearty nature and deep, complex flavors that develop during the slow cooking process. It is typically served with crusty bread or over a bed of creamy mashed potatoes or noodles, making it a comforting and satisfying meal. Coq au vin has gained international popularity and is considered a classic example of traditional French cuisine.
Steps
Step 1:
- Marinate the chicken in red wine, onions, carrots, garlic, thyme, and bay leaves for at least 4 hours or overnight.
Step 2:
- Remove the chicken from the marinade and pat it dry with paper towels.
- Season the chicken with salt and pepper.
- Dredge the chicken pieces in flour, shaking off any excess.
Step 3:
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
- Add the chicken pieces in batches and brown them on all sides.
Step 4:
- Remove the chicken from the pan and set aside.
- Add diced bacon to the pan and cook until crispy.
- Add onions, carrots, and garlic to the pan and cook until softened.
Step 5:
- Pour in the marinade and bring it to a simmer.
- Add chicken broth, tomato paste, and a bouquet garni (bundle of herbs tied with twine).
- Return the chicken to the pan and bring the mixture to a simmer.
Step 6:
- Cover the pan and cook on low heat for about 1 hour or until the chicken is tender.
Step 7:
- Remove the chicken from the pan and strain the sauce.
- Discard the solids and return the sauce to the pan.
- Simmer the sauce until it thickens slightly.
Step 8:
- Place the chicken back into the pan and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
Step 9:
- Serve the coq au vin hot with crusty bread or over mashed potatoes.
Nutrition
| Nutrition | Per 100g | Per Serving |
|---|---|---|
| Calories | 232 | 572 |
| Total Fat | 15.2g | 37.5g |
| Saturated Fat | 4.2g | 10.4g |
| Cholesterol | 88mg | 217.5mg |
| Sodium | 312mg | 770mg |
| Carbohydrates | 3.1g | 7.6g |
| Fiber | 0.6g | 1.5g |
| Sugar | 0.7g | 1.7g |
| Protein | 20.6g | 50.9g |
Ingredients
| Ingredients | Amounts |
| Chicken (legs and thighs) | 4 pieces |
| Bacon (thick-cut) | 4 slices |
| Onions (medium-sized) | 2 |
| Carrots | 2 |
| Garlic cloves | 4 |
| Mushrooms | 8 oz |
| Red wine (such as Pinot Noir) | 1 ½ cups |
| Chicken broth | 1 ½ cups |
| Thyme (fresh) | 2 sprigs |
| Bay leaves | 2 |
| Olive oil | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Parsley (chopped, for garnish) | Optional |
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