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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The Most Famous French Recipe, Prepared in a Simple Way!
The most famous French recipe, prepared in a simple way! Are you craving a mouthwatering meal that will leave you wanting more? Look no further than this amazing recipe for beef in a delicious red wine sauce with mushrooms! This dish is not only appetizing but also incredibly tasty, as the pieces of beef are stewed in the red wine sauce to perfection.
What makes this recipe even better is its simplicity. Anyone, regardless of their cooking skills, can easily recreate this dish. Don't hesitate to give it a try and experience the incredible flavors of beef with mushrooms in a rich sauce.
Don't miss out on the chance to prepare this delicious dinner and impress your friends and family with this outstanding recipe. Let me know in a comment's, How do you like this mouthwatering beef recipe? Peace and love???? Have a delicious day ????
INGREDIENTS:
900 g / 2 lbs Beef
200g / 7 oz Bacon
400g / 14 oz Mushrooms
3 tbsp Unsalted Butter
1 Onion
3 Carrots
1 tbsp Tomato paste
6 Garlic cloves
2 tbsp Flour
2 cups / 500 ml Red wine
2 cups / 500 ml Beef stock or Water
1 tsp Salt
1 tsp Thyme
1/2 tsp Black pepper
2 Bay leafs
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Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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Cozy AF French Chicken Stew
Coq au Vin sounds fancy, but the dish itself is anything but. It's a cozy, comforting french chicken stew in red wine sauce and it's a necessary recipe to have in your arsenal. Click here and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon.
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*RECIPE* (makes 4 portions)
▪3lb/1.5kg skin on chicken drumsticks (about 10)
▪1 bottle (750mL) dry red wine
▪150g/4pcs thick cut bacon
▪225g (~2c) Pearl onions or shallots
▪225g (3 med-large) carrots, large diced
▪1lb/450g crimini mushrooms (baby bellas), quartered
▪Olive oil
▪Salt
▪Water
▪25g (1 1/2T) tomato paste
▪25g (4-5 cloves)minced garlic
▪75g (1/3c) cognac
▪40g (1/3c) ap flour
▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)
▪2 springs thyme
▪2 bay leaves
Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min.
Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.
To prep the rest of the ingredients, slice the bacon into lardons (rectangles).
Cut off the pearl onion poles and peel.
Cut carrots into large dice
Clean and quarter the mushrooms
Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible.
Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color.
Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go.
When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer.
Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible.
Add herbs and top with a parchment lid. See video @8:17 to see how to make it
Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes.
Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside.
Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt.
Finally, add chicken back into the reduced sauce once more and baste to reheat.
Serve over egg noodles.
EGG NOODLES
▪200g (5-6c) dried egg noodles
▪50g (1/4c) pasta water (reserved from cooking pasta)
▪100g (7T) cold butter
Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.
CHAPTERS
0:00 Intro and baking the chicken
1:37 knife work/veggie prep
3:00 Cooking the stew
7:37 finishing the coq au vin and reducing cooking liquid
10:10 making the egg noodles & serving
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EPIDEMIC SOUND
#coqauvin #frenchrecipe #chickenrecipe
Just AMAZING Beef Stew | Chef Jean-Pierre
Hello There Friends, Beef Stew is an amazing and super easy recipe to prepare anytime through the year. It is especially great to warm you up in those cold months. Come and see how easy it is to make one of the most tastiest beef stews' on the planet! Let me know what you think in the comments below.
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