Chicken Coq Au Vin
ID: f99c2301...
A classic French chicken dish featuring skin-on chicken breasts and wings seared to golden perfection, then braised with red wine, mushrooms, red onions, garlic, leeks, and chicken stock. The sauce is reduced and finished with butter for a rich, glossy glaze.
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🍳 調理の流れ
Dredge seasoned skin-on chicken in flour, then sear in a hot skillet with olive oil and butter. → Add whole mushrooms, red onion wedges, garlic, red wine, reduced chicken stock, and leeks to the pan. → Bake in the oven for about 15 minutes, then plate the cooked chicken and vegetables. → Reduce the pan juices on high heat, then finish the sauce by whisking in butter and green onions. → Pour the rich reduction sauce over the plated chicken and serve.
調理手順
簡単な手順
Dredge seasoned skin-on chicken in flour, then sear in a hot skillet with olive oil and butter. → Add whole mushrooms, red onion wedges, garlic, red wine, reduced chicken stock, and leeks to the pan. → Bake in the oven for about 15 minutes, then plate the cooked chicken and vegetables. → Reduce the pan juices on high heat, then finish the sauce by whisking in butter and green onions. → Pour the rich reduction sauce over the plated chicken and serve.
イントロ
A classic French chicken dish featuring skin-on chicken breasts and wings seared to golden perfection, then braised with red wine, mushrooms, red onions, garlic, leeks, and chicken stock. The sauce is reduced and finished with butter for a rich, glossy glaze.
ステップ 1
Heat a skillet on medium-high heat, then add a splash of olive oil and two pats of butter.
ステップ 2
Season both sides of the skin-on chicken breast and chicken wing with salt and pepper.
ステップ 3
Lightly dredge the seasoned chicken pieces in flour, shaking off any excess.
ステップ 4
Place the chicken skin-side down in the hot skillet and sear until golden brown on both sides.
ステップ 5
In a separate pan, simmer and reduce the chicken stock to concentrate its flavor.
材料リスト
重要なメモ
Using skin-on chicken breasts helps lock in moisture and flavor during the oven braising process.
Pre-reducing the chicken stock concentrates its flavor, yielding a richer final sauce.
Finishing the red wine sauce with a cold pat of butter (monter au beurre) creates a beautiful glossy sheen and naturally thickens it.
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