Coq au Vin (French Chicken Stew)
ID: d4653234...
A classic French rustic stew featuring chicken slowly braised in a rich, glossy red wine sauce with crispy bacon, caramelized pearl onions, and savory mushrooms.
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🍳 Cooking Flow
Marinate chicken, onions, and herbs in red wine for 12 to 24 hours. → Separate the marinated ingredients, then boil and reduce the wine marinade by half. → Sear the chicken, bacon, and mushrooms individually in a heavy-bottomed pot and set aside. → Sauté the marinated onions with garlic, tomato paste, and flour, then deglaze with beef broth and reduced wine. → Return all seared ingredients back to the pot, cover, and braise in a preheated oven at 180°C (350°F) for 45 minutes.
Cooking Steps
Brief Cooking Order
Marinate chicken, onions, and herbs in red wine for 12 to 24 hours. → Separate the marinated ingredients, then boil and reduce the wine marinade by half. → Sear the chicken, bacon, and mushrooms individually in a heavy-bottomed pot and set aside. → Sauté the marinated onions with garlic, tomato paste, and flour, then deglaze with beef broth and reduced wine. → Return all seared ingredients back to the pot, cover, and braise in a preheated oven at 180°C (350°F) for 45 minutes.
Introduction
A classic French rustic stew featuring chicken slowly braised in a rich, glossy red wine sauce with crispy bacon, caramelized pearl onions, and savory mushrooms.
Step 1
Prepare the marinade: Combine the chicken pieces, peeled pearl onions, thyme sprigs, and bay leaves in a large bowl. Pour in the entire bottle of red wine, cover, and marinate in the fridge for 12 to 24 hours.
Step 2
Strain and separate: Use tongs to remove the chicken and onions from the wine, transferring them to separate bowls. Strain the red wine marinade through a fine mesh sieve into a saucepan.
Step 3
Reduce the wine: Bring the strained red wine to a boil over medium-high heat. Skim off any foam and impurities that rise to the surface, then simmer until the liquid is reduced by half.
Step 4
Prep and sear the chicken: Pat the marinated chicken pieces completely dry with paper towels. Heat oil or butter in a Dutch oven and sear the chicken in batches until deeply browned on all sides, then remove and set aside on a tray.
Step 5
Cook the bacon: Wipe out excess grease from the pot. Add the chopped bacon lardons and cook over medium heat until crispy and golden. Remove the bacon with a slotted spoon and set aside.
Ingredients List
Important Notes
Use a decent quality dry red wine that you would enjoy drinking, such as Pinot Noir, Merlot, or Cabernet Sauvignon.
Patting the marinated chicken completely dry is a crucial step to get a deep, flavorful brown crust during searing.
Ensure you sear the chicken and mushrooms in batches so they brown beautifully instead of steaming in their own juices.
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