Recipe of Coq Au Vin in 20 Minutes at Home

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coq au vin. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coq Au Vin is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Coq Au Vin is something which I’ve loved my whole life.

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.

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

The ingredients needed to make Coq Au Vin:

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

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. 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.

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.

So that’s going to wrap this up for this exceptional food coq au vin recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!