Coq Au Vin - Chicken Braised In Red Wine
ID: 689105cb...
A classic French bistro dish featuring chicken pieces marinated overnight in red wine, then braised to tender perfection in a rich red wine, cognac, and thickened brown chicken stock sauce. It is elegantly served with a savory garnish of caramelized pearl onions, sautéed mushrooms, pancetta, and golden croutons.
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🍳 Cooking Flow
Prep: Strain and reduce the chicken stock and wine marinade separately, and thoroughly dry the chicken pieces and aromatic vegetables with paper towels. → Sear & Flambé: Brown the chicken in a Dutch oven, sauté the marinade vegetables, recombine, and flambé with cognac. → Braise: Add reduced wine, stock, and bouquet garni, cover, and bake at 200°C (392°F) for 25-30 minutes. → Garnishes: Caramelize pearl onions in water, butter, and sugar; pan-fry pancetta and mushrooms; toast bread triangles in butter. → Sauce & Serve: Strain the braising liquid, thicken with beurre manié, combine with garnishes and cognac, then pour over the chicken and decorate with croutons.
Cooking Steps
Brief Cooking Order
Prep: Strain and reduce the chicken stock and wine marinade separately, and thoroughly dry the chicken pieces and aromatic vegetables with paper towels. → Sear & Flambé: Brown the chicken in a Dutch oven, sauté the marinade vegetables, recombine, and flambé with cognac. → Braise: Add reduced wine, stock, and bouquet garni, cover, and bake at 200°C (392°F) for 25-30 minutes. → Garnishes: Caramelize pearl onions in water, butter, and sugar; pan-fry pancetta and mushrooms; toast bread triangles in butter. → Sauce & Serve: Strain the braising liquid, thicken with beurre manié, combine with garnishes and cognac, then pour over the chicken and decorate with croutons.
Introduction
A classic French bistro dish featuring chicken pieces marinated overnight in red wine, then braised to tender perfection in a rich red wine, cognac, and thickened brown chicken stock sauce. It is elegantly served with a savory garnish of caramelized pearl onions, sautéed mushrooms, pancetta, and golden croutons.
Step 1
Strain the cold homemade brown chicken stock through a sieve to remove any bone fragments or debris.
Step 2
Place the strained chicken stock in a saucepan on low heat and let it reduce gently on the side.
Step 3
Remove the marinated chicken pieces from the red wine marinade, shaking off excess liquid. Dry each piece thoroughly with kitchen paper towels and set aside on a clean tray.
Step 4
Remove the bouquet garni from the marinade. Filter the marinade through a sieve to separate the liquid from the aromatic vegetables (carrots, onions, garlic). Transfer the vegetables to paper towels and pat them completely dry.
Step 5
Pour the strained marinade wine into a saucepan and place it on low heat to reduce alongside the chicken stock.
Ingredients List
Important Notes
Drying the chicken and vegetables completely before searing is the most critical step to ensure they brown properly instead of boiling in the pan.
Ensure you skim the red wine marinade thoroughly as it heats up to remove bitter impurities.
A paper cartouche (lid) is highly recommended for cooking the pearl onions as it allows even cooking and beautiful caramelization without drying them out.
Be extra cautious when flambéing with cognac; keep the pan extremely hot and clear any flammable objects away.
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