Learn to cook Coq Au Vin one of the most popular French recipes
Among all the French cuisine, coq au vin is one of the most loved. It includes chicken simmered in wine with lardons (bacon), mushrooms, and onions. In 1961, when Julia Child included coq au vin in her classic, Mastering The Art of French Cooking, the dish gained enormous popularity in the United States. If you’re wondering if it would be tough to make, I can promise you that it isn’t. You can prepare it in your own kitchen and delight your loved ones with the tastiest chicken meal ever.
|Prep Time: 5 Minutes||Cook Time: 55 Minutes||Total Time: 60 Minutes||Serves: 4|
- 3 tbsp olive oil
- 4 chicken thighs and 4 drumsticks, skin on, seasoned with salt and pepper
- 4 oz thick-sliced bacon, diced
- 4 medium shallots, halved
- 2 garlic cloves, minced
- 8 oz white button mushrooms, quartered
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups dry red wine
- 1 cup chicken stock
- 2 tsp tomato paste
- 1 tbsp dried porcini mushrooms, ground
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions To Cook Coq Au Vin
Step 1: Browning of the chicken
Begin by heating the oil in a large stock pot. After beautifully browning the chicken on both sides, remove the chicken from the saucepan and leave it aside.
Step 2: Sauté mushrooms, onion and bacon
Add the bacon (optional) and fry until done. Next, add the shallots and cook for another 5 minutes, or until they are just starting to brown. Now stir in, garlic and mushrooms, and continue to sauté for 5 minutes, or until the mushrooms start to release their juices. Place the cooked ingredients on a platter after seasoning with a touch of salt and pepper.
Step 3: Wine and chicken stock
Again melt the butter in the pot and stir in the flour until it becomes deep golden brown in colour. Whisk in the wine and chicken stock. Bring it to a boil for approximately 2 minutes, stirring constantly to dislodge the browned pieces on the bottom of the saucepan. Stir in the tomato paste, powdered dry porcini mushrooms, thyme, and bay leaf. (Note: You have to use the same pan to cook everytime)
Step 4: Put everything back in the pan
Place a lid on the saucepan and add the chicken back. Bring everything back to a boil, then turn the heat down to medium-low, cover, and simmer for 30 minutes, or until the chicken is well cooked. After stirring for a further 10 minutes, add the bacon, onion, and mushroom combination back to the saucepan.
Step 5: Add salt and pepper to taste.
Step 6: Serve
Serve with mashed potatoes, or steamed rice. You can also opt for healthy green vegies for the side.
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