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French Coq au Vin
The Traditional and Authentic Coq au Vin - Chicken in Red Wine Recipe
Ingredients
| Extra Virgin Olive Oil | |
| Butter | |
| ¼ Lb. Diced Pancetta | |
| 3-4 Lbs. Chicken Thighs | |
| Salt & Black Pepper | |
| 2 Carrots | |
| 1 Yellow Onion | |
| 6 Garlic Cloves | |
| ½ Lb. Mushrooms | |
| ½ a Bottle of Dry Red Wine | |
| 1 Cup Chicken Stock | |
| A Bunch of Fresh Thyme | |
| 1-2 Tbsps. All-purpose Flour | |
| Fresh parsley |
Features:
Cuisine:
Ingredients
-
Extra Virgin Olive Oil
-
Butter
-
¼ Lb. Diced Pancetta
-
3-4 Lbs. Chicken Thighs
-
Salt & Black Pepper(as per taste)
-
2 Carrots
-
1 Yellow Onion
-
6 Garlic Cloves
-
½ Lb. Mushrooms
-
½ a Bottle of Dry Red Wine
-
1 Cup Chicken Stock
-
A Bunch of Fresh Thyme
-
1-2 Tbsps. All-purpose Flour
-
Fresh parsley(Chopped)
Directions
Steps
|
1
Done
|
First of all, preheat the oven to 300⁰ F. Then, heat 2 tablespoons of olive oil with 2 tablespoons of butter in a large Dutch oven. |
|
2
Done
|
Once the oil-butter heats up add the pancetta and cook for about 8-10 minutes on a medium flame until it turns light brown in colour. Transfer the pancetta to a plate with a slotted spoon. |
|
3
Done
|
Meanwhile, place the chicken on paper towels and pat dry. Add salt and pepper to taste on both sides for seasoning the chicken. |
|
4
Done
|
Next, brown the chicken in batches in a single layer until it turns crispy and golden brown. Turn over the chicken pieces from time to time to avoid sticking. Transfer the chicken to the plate of pancetta and continue to repeat the process for other remaining chicken pieces. |
|
5
Done
|
After that, add the diced carrots and onions to the Dutch oven and shallow fry it over medium heat for about 10 minutes or until the onion becomes translucent. To this, add the mushroom and 6 smashed garlic cloves and again cook for about 1 minute. |
|
6
Done
|
Next, add ½ a bottle of wine to deglaze all the crispy brown bits stuck to the bottom of the Dutch oven. |
|
7
Done
|
After that, add the cooked bacon (pancetta) back into the Dutch oven, stir thoroughly and cook it for a couple of minutes. After a few minutes, once it starts bubbling up, add the browned chicken into the dish. |
|
8
Done
|
Then add the chicken stock, thyme, pancetta and any remaining juices that collected on the plate into the pot. Add salt and pepper for seasoning and bring to a simmer. Cover the pot with a lid and place in the oven for about 45 minutes to 1 hour. |
|
9
Done
|
Turn the oven up to 450 degrees, remove the lid and cook for another 20 minutes to crisp the chicken. Once the chicken is cooked, remove only the chicken to a platter and cover with foil to keep warm. |
|
10
Done
|
Beurre ManieFor preparing Beurre Manie, mash 1 tablespoon of butter with 1 tablespoon of flour to form a paste. Mix the paste in the stew and simmer for about 5 minutes. |
|
11
Done
|
For a thicker consistency, you may add another tablespoon of butter-flour paste. Taste and add salt for seasoning if required. Add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley. |
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