Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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Coq Au Vin with Chocolate: The Secret Weapon of Top Chefs
When it comes to taste, classic coq au vin is a harmonious blend of savoury and earthy notes. The red wine infuses the dish with its robust and fruity undertones, creating a deep and complex flavour profile. This version also adds port wine and chocolate for an amazing sauce that’s out of this world.
The slow-cooked chicken, becomes incredibly tender, soaking up the essence of the red wine and aromatic herbs. The lardons provide a salty, smoky contrast, while the mushrooms and onion add an earthy and slightly sweet dimension. The combination of these elements results in a dish that is both comforting and elegant, offering a taste of French culinary tradition that has stood the test of time.
Coq au vin, which literally means ‘rooster with wine’ in French, started way back when people needed a way to make the tough, older rooster meat taste good. Even though the first coq au vin recipes popped up in the early 1900s, folks have probably been slow-cooking roosters for way longer. The result is a hearty, rustic dish that embodies the essence of French comfort food.
The super famous kind of coq au vin comes from Burgundy, and it’s all about using wine, lardons (that’s fancy for bacon bits), mushrooms, and little onion.
In different places, they use different types of wine, and sometimes, they even toss in some cream, but don’t do it!
Now, why is wine so important? Well, it’s not just about the taste. The acidity in the wine actually helps to make the tough meat nice and tender, and get this – it does it without any extra heat! So, if you ever come across an older, tougher bird at the store, classic coq au vin is a tasty plan. But even with young chickens, it’s still a dish everyone loves, and this version kicks it up a couple notches. Enjoy!
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Famous COQ AU VIN recipe I Classic French chicken stew in red wine sauce
Ingredients for 6 portions of Coq-au-vin:
✔️ half of rooster / male chicken
For marinade:
✔️ 1 bottle of dry red wine
✔️ dark veal stock 500 ml / 17 fl oz
✔️ 1 carrot
✔️ 1 ognion
✔️ clove
✔️ 3 bay leave
✔️ thyme
✔️ garlic 3 cloves
✔️ black pepper
✔️ optionally: armagnac / cognac / brandy 50 ml
✔️ oil
For cooking:
✔️ butter + oil
✔️ 1 table spoon flour
✔️ for sauce thickening: 30 gr butter (1 oz) + 30 gr flour (1 oz), 40 gr dark chocolate (1.4 oz)
✔️ salt
⏳ TIMESTAMPS:
0:00 recipe introduction
1:44 how to cut a rooster
4:39 marinade
6:58 frying
12:27 sauce
14:06 glazed vegetables
16:08 bacon and mushroom garnish
18:32 sauce: final touch
19:21 dressing
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Coq Au Vin Recipe | ENTERTAINING WITH BETH
Learn how to make a classic Coq Au Vin Recipe for the holidays! A beautiful Christmas Dinner Idea that can be made the day before! Enjoy!
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BETH’S COQ AU VIN RECIPE
Serves 6
INGREDIENTS:
7 pieces of apple wood smoked bacon, diced into small strips
1 tsp (5 ml) butter
6 chicken legs, skin on, bone in
2 carrots, cut into 1 inch (2.5 cm) chunks, about 1 ½ cups (225 g)
¾ cup (110 g) frozen pearl onions
½ tsp (2.5 ml) dried thyme
1/3 cup (80 ml) cognac
½ cup (120 ml) red wine
1 cup (240 ml) Swanson® Chicken Broth
3 garlic cloves
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) fresh thyme
1 bay leaf
1 tsp (5 ml) salt
2 tbsp (13g) cornstarch or cornflour
2 tbsp (30 ml) water
3 dashes Worcestershire sauce
1 tbsp (15 g) butter
1 ½ cups (360 ml) white button mushrooms, quartered
METHOD:
In a large Dutch oven or oven safe casserole with a lid, melt butter and sauté bacon. Once crispy, transfer with a slotted spoon to a plate lined with paper towel. Leave fat in pan.
Season chicken legs on both sides with salt and pepper to taste.
In the bacon fat, brown chicken, on both sides. Transfer to a plate to rest.
In the chicken fat, sauté carrots and onions until browned and tender. Add ½ tsp of dried thyme.
Turn off flame while adding alcohol. Add cognac and wine, stir. Turn flame back on. Add chicken broth.
Add garlic, tomato paste, thyme, bay leaf, and salt. Stir to combine.
Add 3 dashes of Worcestershire Sauce.
Create a “slurry” by combining 2 tbsp of cornstarch with 2 tbsp of water, mix to combine.
Add the slurry to the pot and bring to a boil, this will allow the sauce to thicken. Then lower to a simmer. If you find your sauce is too thick, add more chicken broth to thin it out until desired consistency.
Add in the cooked bacon and stir.
Place the chicken, skin side up, back into the pot. Spoon the sauce over the chicken so it is coated. Place lid on top.
Bake at 350F (175C) for 25 mins.
Meanwhile sauté mushrooms in butter until browned.
At the 25 min mark, add mushrooms to the pot. Cover and bake for another 20 mins.
Then remove lid, garnish with fresh thyme, and bring to the table!
If making this the day ahead cool completely, and refrigerate, covered. Before reheating, add a splash of chicken broth to loosen sauce and cover and heat at 300F for 20-30 mins until chicken is warmed through
Serve with mashed potatoes and crusty French bread. Enjoy!
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
Coq au vin - der Klassiker aus Frankreich
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Coq au vin ist einer der großen Klassiker der französischen Küche. Ursprünglich ein Arme-Leute-Essen ist es heute eher eine Delikatesse.
Das Rezept zum Nachlesen und Ausdrucken:
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Rezept für 4-6 Personen:
- 8 Hähnchenkeulen
- 2 Flaschen trockenen Rotwein
- 2 Karotten
- je ca. 100 g Knollen- und Stangensellerie
- 2 Lorbeerblätter
- 3 Wacholderbeeren
- ca. 500 ml Geflügelbrühe (
- 1/2 TL schwarze Pfefferkörner
- 1 EL Tomatenmark
- 250 g Champignons
- ca. 20-30 Perlzwiebeln
- 100 g Bauchspeck
- 2 Zweige Thymian
- etwas Mehl zum Wälzen der Keulen
- Salz, Pfeffer aus der Mühle
Viel Spaß beim Nachmachen!
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Julia Child's Coq Au Vin
Julia Child's Coq Au Vin is undeniably the best. 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. Don't be intimidated, this recipe is very easy to follow.
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