Coq au Vin (Chicken in Red Wine)
ID: b81ed21e...
A classic French chicken dish slow-cooked to perfection in red wine, chicken stock, and cognac, accompanied by bacon lardons, shallots, and mushrooms for deep, rich flavors.
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🍳 Cooking Flow
Simmer red wine with chopped vegetables and aromatics for 20 minutes, then cool to create the marinade. → Marinate chicken pieces in the cooled wine marinade for 24 hours. → Brown the chicken, strain the marinade, and flambe the chicken with cognac before baking with the stock, tomato paste, and marinade liquid for 2.5 hours. → Sauté bacon lardons, shallots, and mushrooms with flour, and add them to the Dutch oven halfway through baking. → Separate the chicken and vegetables, reduce the remaining sauce on the stove, season, and serve together.
Cooking Steps
Brief Cooking Order
Simmer red wine with chopped vegetables and aromatics for 20 minutes, then cool to create the marinade. → Marinate chicken pieces in the cooled wine marinade for 24 hours. → Brown the chicken, strain the marinade, and flambe the chicken with cognac before baking with the stock, tomato paste, and marinade liquid for 2.5 hours. → Sauté bacon lardons, shallots, and mushrooms with flour, and add them to the Dutch oven halfway through baking. → Separate the chicken and vegetables, reduce the remaining sauce on the stove, season, and serve together.
Introduction
A classic French chicken dish slow-cooked to perfection in red wine, chicken stock, and cognac, accompanied by bacon lardons, shallots, and mushrooms for deep, rich flavors.
Step 1
Pour a whole bottle of red wine into a pot, bring to a simmer, and carefully flambe it to burn off the alcohol.
Step 2
Roughly chop the onions, carrots, and celery, then slice a head of garlic in half. Add all of these to the wine pot along with bay leaves, rosemary, and thyme.
Step 3
Simmer the marinade for 20 minutes, then pour it into a Dutch oven and allow it to cool completely.
Step 4
Cut two free-range chickens into eight pieces, submerge them in the cooled marinade, cover, and refrigerate for 24 hours.
Step 5
The next day, remove the chicken pieces from the marinade, pat dry, and fry them in a hot pan with cooking oil until caramelized on all sides. Set aside.
Ingredients List
Important Notes
Make sure the marinade is completely cooled before adding the raw chicken to prevent cooking it prematurely.
Use a high-quality red wine that you would enjoy drinking, as it forms the base flavor of the entire dish.
Be extremely cautious when flambeing the red wine and cognac; keep a lid nearby to smother the flame if necessary.
Pat the marinated chicken dry before frying to ensure proper caramelization and prevent oil splattering.
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