Traditional Coq Au Vin
ID: 025c92c3...
Coq au Vin is a classic, rustic French stew consisting of tender chicken braised slowly in a rich red wine sauce. Combined with savory bacon, mushrooms, and shallots, this dish transforms simple ingredients into an incredibly deep, comforting, and flavorful meal.
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🍳 調理の流れ
Sauté diced bacon to render the fat, remove the crispy bacon, and set aside. → Season the chicken thighs and drumsticks, then sear them in the bacon fat until browned and set aside. → Sauté the shallots, mushrooms, and garlic, then deglaze the pan with Cognac and stir in the tomato paste and flour. → Return the chicken and bacon to the pot, pour in the red wine and stock, and add the herbs. → Cover and braise slowly for 90 minutes until the chicken is tender and the sauce is rich and glossy.
調理手順
簡単な手順
Sauté diced bacon to render the fat, remove the crispy bacon, and set aside. → Season the chicken thighs and drumsticks, then sear them in the bacon fat until browned and set aside. → Sauté the shallots, mushrooms, and garlic, then deglaze the pan with Cognac and stir in the tomato paste and flour. → Return the chicken and bacon to the pot, pour in the red wine and stock, and add the herbs. → Cover and braise slowly for 90 minutes until the chicken is tender and the sauce is rich and glossy.
イントロ
Coq au Vin is a classic, rustic French stew consisting of tender chicken braised slowly in a rich red wine sauce. Combined with savory bacon, mushrooms, and shallots, this dish transforms simple ingredients into an incredibly deep, comforting, and flavorful meal.
ステップ 1
Place the diced bacon into a large pan over medium heat. Sauté until the bacon is golden and crispy to render out the fat, which will serve as the cooking base. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
ステップ 2
Pat the chicken pieces completely dry with paper towels to ensure a good sear. Season generously with salt and cracked black pepper on all sides.
ステップ 3
Place the seasoned chicken skin-side down (or flat-side down) into the hot bacon fat. Sear until deeply browned on both sides to develop a rich fond at the bottom of the pan. Remove the chicken and set aside.
ステップ 4
In the same pan, add the halved shallots, halved mushrooms, and a pinch of salt. Cook slowly, letting the mushrooms brown and shrink and allowing the shallots to caramelize lightly.
ステップ 5
Add the crushed garlic cloves halfway through the vegetable cooking process to prevent them from burning. Pour in the Cognac or brandy to deglaze the pan, scraping up all the browned bits from the bottom.
材料リスト
重要なメモ
Browning the chicken thoroughly is critical as it creates 'fond' (browned bits) at the bottom of the pan, which acts as the flavor foundation for the sauce.
Drying the chicken skin with paper towels before searing is essential to get a deep, even sear.
For the best flavor, use a dry, drinkable red wine like Pinot Noir, Burgundy, or Côtes du Rhône.
Any alcohol used in this recipe (wine or Cognac) can be substituted with chicken or vegetable stock if a non-alcoholic version is preferred.
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