Guide to Prepare Coq Au Vin in 33 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, coq au vin. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet. Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon.

Coq Au Vin is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Coq Au Vin is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook coq au vin using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Coq Au Vin:

1. Make ready 1/2 cup bacon
2. Make ready 2 tbs olive oil
3. Get 1 kg chicken tight fillet removed skin
4. Prepare 1/4 cup cognac
5. Prepare Salt and pepper
6. Take 1 bay leaf
7. Make ready 1/4 tsp thyme
8. Take 20 small white onion, peeled
9. Prepare 3 tbs flour
10. Get 2 cups red wine
11. Prepare 2 cups chicken stock
12. Prepare 2 garlic
13. Prepare 1 tbs tomato paste
14. Make ready 350 g fresh botton mushroom

I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. If you like my Beef Bourguignon, you'll love this recipe, too. Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce.

Steps to make Coq Au Vin:

1. Brown braised onions:
2. In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside.
3. Brown the mushroom:
4. Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside.
5. Brown the bacon. set aside.
6. Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.
7. Place onion around the chicken and cook slowly for 10 minutes.
8. Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.
9. Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.
10. To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.
11. Enjoy.

This classic peasant stew hails from the French region of Burgundy. Just because Coq Au Vin is French and it takes time (it really does), that doesn't mean it's out of reach. Add mushrooms and chicken to sauce. Learn how to make traditional Coq Au Vin (chicken in red wine) with this delicious French recipe. It's surprisingly easy to make, and slow-simmered in the most heavenly, rich, and flavorful red wine sauce.

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