Easy Traditional Coq au Vin
ID: 519868c1...
A classic French chicken casserole slowly simmered in red wine, cognac, and aromatic herbs, served with bacon, mushrooms, and carrots. It yields tender, rich, and deeply flavorful chicken that is perfect for chilly nights.
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🍳 Cooking Flow
Brown the chicken legs in olive oil, then add onion, shallot, carrots, and garlic to sweat. → Dust with plain flour and cornflour, pour in Cognac, and flambé safely. → Add red wine, water, passata, thyme, bay leaf, parsley, salt, and pepper; cover and simmer for 1 hour. → Add browned bacon and sliced mushrooms, then simmer uncovered for 30 minutes to thicken the sauce.
Cooking Steps
Brief Cooking Order
Brown the chicken legs in olive oil, then add onion, shallot, carrots, and garlic to sweat. → Dust with plain flour and cornflour, pour in Cognac, and flambé safely. → Add red wine, water, passata, thyme, bay leaf, parsley, salt, and pepper; cover and simmer for 1 hour. → Add browned bacon and sliced mushrooms, then simmer uncovered for 30 minutes to thicken the sauce.
Introduction
A classic French chicken casserole slowly simmered in red wine, cognac, and aromatic herbs, served with bacon, mushrooms, and carrots. It yields tender, rich, and deeply flavorful chicken that is perfect for chilly nights.
Step 1
Heat 2 tablespoons of olive oil in a casserole pot.
Step 2
Add the chicken legs and brown them for 5 to 10 minutes.
Step 3
Add the sliced onion, chopped shallot, sliced carrots, and chopped garlic. Stir well, cover with the lid, and cook for a few minutes.
Step 4
Remove the lid, sprinkle with the plain flour and cornflour, and mix well.
Step 5
Pour in 40ml of Cognac or brandy.
Ingredients List
Important Notes
Flambéing is optional but adds authentic flavor; ensure you turn off any range hoods and stand back when lighting the alcohol.
Keeping the chicken skin on provides rich flavor and moisture during the long simmer.
Simmering uncovered in the final step is crucial to reducing the braising liquid into a glossy, flavorful sauce.
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