Coq Au Vin
Coq Au Vin

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coq au vin. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coq Au Vin is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Coq Au Vin is something that I’ve loved my entire life.

She begins by chopping up four ounces of bacon and cooking it. Kosher salt and freshly ground black pepper Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you. Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds.

To get started with this recipe, we have to prepare a few components. You can cook coq au vin using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Coq Au Vin:
  1. Get 500 ml Red Wine
  2. Make ready 25 ml Brandy (optional)
  3. Take 1 Carrot
  4. Get 2 Red Onions
  5. Take 6 Chicken thighs
  6. Get 3 rashers Thick Cut Streaky Bacon
  7. Prepare Butter
  8. Prepare 250 ml Chicken Stock
  9. Take 250 grams Button Mushrooms
  10. Make ready 2 cloves Garlic
  11. Prepare 3 sprigs Thyme
  12. Make ready 2 Bay Leaves
  13. Make ready Parsley
  14. Take 3 Large Potatoes (for the mash)
  15. Take Flour/Corn Starch (to thicken the sauce)

This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Heat olive oil in a large pot over medium-high heat. Pour milk into a separate bowl.

Steps to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

Heat olive oil in a large pot over medium-high heat. Pour milk into a separate bowl. Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. It will make your house smell divine, and make you feel like you're eating something extra special, whether you make it for yourself or a table full of friends.

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