Coq au Vin
ID: 448a53a9...
A classic French chicken stew braised in rich red wine with bacon, mushrooms, shallots, and carrots. Slow-cooking the whole chicken legs in a heavy braiser results in exceptionally moist, tender, and flavorful meat.
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🍳 요리 흐름
Sauté the bacon until crisp, then brown the seasoned chicken legs in the rendered bacon fat. → Brown the mushrooms and shallots, then remove them and build the sauce base with butter, garlic, tomato paste, flour, reduced red wine, and chicken broth. → Return the chicken, vegetables, bacon, and bouquet garni to the pan. → Cover and bake in a preheated oven at 350°F for 1.5 hours until the chicken is tender.
조리 단계
간단한 조리 순서
Sauté the bacon until crisp, then brown the seasoned chicken legs in the rendered bacon fat. → Brown the mushrooms and shallots, then remove them and build the sauce base with butter, garlic, tomato paste, flour, reduced red wine, and chicken broth. → Return the chicken, vegetables, bacon, and bouquet garni to the pan. → Cover and bake in a preheated oven at 350°F for 1.5 hours until the chicken is tender.
소개
A classic French chicken stew braised in rich red wine with bacon, mushrooms, shallots, and carrots. Slow-cooking the whole chicken legs in a heavy braiser results in exceptionally moist, tender, and flavorful meat.
단계 1
Heat the braiser over medium heat and cook the diced bacon until crisp, about 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the pan.
단계 2
Season the chicken legs generously with kosher salt and black pepper. Place them skin-side down in the hot bacon fat to brown.
단계 3
Cover with the dome lid to prevent splattering and trap heat. Cook until the skin is beautifully browned and crisp.
단계 4
Turn the chicken legs over and brown them briefly on the other side. Remove the chicken from the pan and set aside.
단계 5
Add the button mushrooms directly to the pan with the drippings and sauté until they begin to brown, about 6 to 8 minutes.
재료 목록
중요 사항
Reduce the red wine by half in a separate saucepan beforehand to concentrate its flavor and acidity.
Leaving the bacon and chicken drippings in the pan is crucial for building a deep, rich foundation of flavor.
Make sure to cook the flour for at least a minute to avoid a raw flour taste in your final sauce.
The heavy cast-iron braiser with a tight-fitting dome lid is perfect for maintaining even heat and moisture during the long oven braise.
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