Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coq au vin, chicken in red wine. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Coq Au Vin, Chicken In Red Wine is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Coq Au Vin, Chicken In Red Wine is something that I have loved my entire life. They are fine and they look fantastic.
A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't. How to Cook Coq au Vin.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coq au vin, chicken in red wine using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Coq Au Vin, Chicken In Red Wine:
- Get 3 lb Boneless, skinless chicken (breast or thigh)
- Take 3 cup Red wine, I used Pinot Noir
- Get 6 clove Garlic, minced
- Take 1 tsp Thyme
- Make ready 1 tsp Rosemary
- Prepare 1/2 tsp Black pepper
- Take 1/2 lb Smoked bacon
- Take 1 lb Mushrooms, I used baby portobellos
- Prepare 1 Onion, sliced into rings
- Get 2 cup Chicken broth
- Prepare 1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)
The chicken is braised in wine, along with herbs and some vegetables resulting in a luscious, delicious, and tender pieces of chicken that literally fall off the bone! Classic Chicken in Red Wine or Coq au Vin paired with Moon Wine! For years I've made Chicken in Red Wine, Coq au Vin, using the recipe Elizabeth David called Coq au Vin de Bourgogne and the second of her two recommended methods. I generally drink French wine with it though not necessarily the Burgundy which she says the dish obviously demands.
Instructions to make Coq Au Vin, Chicken In Red Wine:
- Combine wine, thyme, rosemary, garlic, and pepper.
- Place chicken pieces in wine marinade and place in the fridge for 2-4 hours
- Remove chicken from marinade and dry completely. Save the liquid! You will add it back to the recipe later.
- While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor)
- Remove bacon from pan and set aside.
- Dredge the chicken in seasoned flour and brown in batches. Then remove and set aside.
- In the same pan add the onion & mushrooms. Sauté for 5 minutes or so.
- Add the wine marinade and chicken broth and bring it to a boil.
- Add back in the bacon and chicken pieces.
- Bake, uncovered, in a 350°F oven for 1 1/2 hours. Stirring gently every half hour.
- Remove and let rest 15 minutes or so to allow gravy to thicken.
- Great served with crusty garlic bread for dipping in the gravy.
For years I've made Chicken in Red Wine, Coq au Vin, using the recipe Elizabeth David called Coq au Vin de Bourgogne and the second of her two recommended methods. I generally drink French wine with it though not necessarily the Burgundy which she says the dish obviously demands. A classic french entree, coq au vin, or chicken in red wine sauce is a delicious and easy family dinner. We love hearty chicken meals, especially during the colder months, and this is one of my personal favorites. The french name makes it sound impressive, but this dish is actually very simple to make.
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