Chicken
Chicken in Red wine ( Coq au vin )
Chicken in Red Wine (Coq au Vin) is a classic French dish featuring chicken slowly braised in red wine, usually with mushrooms, onions, bacon, and herbs. The slow cooking develops tender meat and a rich, aromatic sauce, with the wine adding depth and a slightly tangy, earthy flavor.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Melt Chicken fat in a pot
Season Chicken cuts with salt and pepper and fry brown on all sides
Remove pieces and keep aside, add Mirepoix, garlic and slowly brown
Strain the main part of the remaining fat and add the Tomato paste then add the flour and sweat it
Add the wine and stock and bring back to simmer
Add the Chicken, Bayleaf, Peppercorns and stew with a lid in the oven for 25 minutes approximately
Remove pieces from sauce and strain - skim off excess fat
Check the binding and if necessary thicken with the starch. Check taste
Place back chicken pieces and warm - present in dish or plate
Toss the bacon, mushroom quarters and red onions and sprinkle over chicken - add parsley
For a thickish Sauce the sauce may be reduced by simmering down
Ingredients
100 grams Chicken fat or Oil or Butter
3 kg Chicken, whole cut up as for stew (10 pieces )
Salt
Pepper
150 grams Mirepoix small cut
10 grams Garlic cloves crushed
30 grams Tomato paste
30 grams Flour
8 dl Redwine, full bodied
1 Bay leaf
Some Peppercorns crushed
6 dl Brown Stock
1 tbsp Corn Starch
Garnish :
100 grams Bacon sticks or -slices
120 grams Mushroom Quarters stewed
150 grams Red onions, small glazed
Some Parsley