Coq Au Vin
ID: 20de88fd...
A classic French chicken stew slowly braised in rich red wine with savory bacon lardons, sweet shallots, earthy mushrooms, and aromatic garlic, finished with a smooth, glossy sauce.
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🍳 烹饪流程
Season and brown the chicken in butter and oil, then set aside. → Sauté bacon and shallots, return the chicken, and flambé with brandy. → Pour in the red wine, garlic, and sugar, then slow-cook in the oven at 170°C (325°F) for 1 hour. → Add sautéed mushrooms and cook for an additional 20-30 minutes. → Remove the chicken and whisk beurre manié into the sauce on the stovetop to thicken, then serve with parsley.
烹饪步骤
简要烹饪顺序
Season and brown the chicken in butter and oil, then set aside. → Sauté bacon and shallots, return the chicken, and flambé with brandy. → Pour in the red wine, garlic, and sugar, then slow-cook in the oven at 170°C (325°F) for 1 hour. → Add sautéed mushrooms and cook for an additional 20-30 minutes. → Remove the chicken and whisk beurre manié into the sauce on the stovetop to thicken, then serve with parsley.
开场介绍
A classic French chicken stew slowly braised in rich red wine with savory bacon lardons, sweet shallots, earthy mushrooms, and aromatic garlic, finished with a smooth, glossy sauce.
步骤 1
Season the chicken drumsticks and thighs generously with salt and pepper.
步骤 2
Melt 60g of butter with a splash of oil in a large ovenproof pan over medium heat, then fry the chicken in batches for about 10 minutes until nicely browned. Remove and set aside.
步骤 3
In the same pan, fry the halved shallots and bacon lardons together until they get a nice golden-brown color.
步骤 4
Return the browned chicken pieces to the pan, add a splash of brandy, turn up the heat, and carefully ignite to flambé. Let the flames die down.
步骤 5
Pour in nearly the entire bottle of red wine. Add the chopped garlic, season with more salt and pepper, and stir in a tablespoon of sugar to balance the wine's acidity.
食材清单
重要提醒
Always cook chicken on the bone for this recipe as it imparts much deeper flavor and keeps the meat moist during the long cook.
Don't overcrowd the pan when browning the chicken; cook in batches to ensure a proper sear.
Use a decent drinking-quality red wine, as its flavor will concentrate as the sauce reduces.
Like many stews, this dish tastes even better if left in the fridge overnight and reheated the next day.
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