Coq Au Vin with Chocolate
ID: 85851192...
A classic French comfort food elevated with port wine and dark chocolate. Slow-cooked chicken in a rich, robust wine sauce with lardons, mushrooms, and baby onions, resulting in incredibly tender meat and a deep, complex flavor profile.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Simmer the wine and vegetable marinade, cool it, and marinate the chicken overnight. → Dry the chicken pieces, brown them in a skillet, and strain the marinade liquid. → Sauté onions, garlic, and tomato paste in a Dutch oven, add cognac, chicken, strained marinade, and stock, then slow-cook in the oven. → Sauté shallots, bacon, and mushrooms with flour, and add to the chicken 30 minutes before it finishes baking. → Remove solids, skim fat, reduce the sauce, finish with dark chocolate, and recombine to serve.
Cooking Steps
Brief Cooking Order
Simmer the wine and vegetable marinade, cool it, and marinate the chicken overnight. → Dry the chicken pieces, brown them in a skillet, and strain the marinade liquid. → Sauté onions, garlic, and tomato paste in a Dutch oven, add cognac, chicken, strained marinade, and stock, then slow-cook in the oven. → Sauté shallots, bacon, and mushrooms with flour, and add to the chicken 30 minutes before it finishes baking. → Remove solids, skim fat, reduce the sauce, finish with dark chocolate, and recombine to serve.
Introduction
A classic French comfort food elevated with port wine and dark chocolate. Slow-cooked chicken in a rich, robust wine sauce with lardons, mushrooms, and baby onions, resulting in incredibly tender meat and a deep, complex flavor profile.
Step 1
Prepare the marinade: In a pot, combine red wine, port wine, roughly diced brown onion, carrots, celery, crushed garlic, bay leaf, rosemary, thyme, and salt. Bring to a simmer (flambé if safe). Let the marinade cool right down.
Step 2
Place the cut chicken pieces into the cooled marinade. Cover and refrigerate overnight.
Step 3
The next day, remove the chicken from the marinade and dry the pieces thoroughly with kitchen paper towels.
Step 4
Strain the marinade through a sieve. Discard the vegetables and herbs, but keep the liquid for later.
Step 5
Heat olive oil in a cast-iron skillet. Season the dried chicken pieces with salt and pepper, then brown them on all sides. Remove and set aside.
Ingredients List
Important Notes
Patting the chicken completely dry after marinating is essential to get a proper sear and browning in the pan.
Do not use cream in this classic recipe; the richness comes from the wine, stock, and chocolate.
The acidity in the wine helps tenderize the meat, making this a great method even for tougher cuts of poultry.
Adding high-percentage dark chocolate at the end doesn't make the dish taste like chocolate; instead, it balances the wine's acidity, deepens the color, and adds a rich umami flavor.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...