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coq-au-vin
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ingredients.json
2mo ago
instructions.md
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README.md
Coq au Vin

Coq au Vin

Chicken braised in an entire bottle of Burgundy. The French answer to boredom. Takes 4 hours and cannot be rushed.

FrenchChickenDinnerComfort Food
ingredients.json
4 servings
  • 1½ kgWhole chicken, cut into 8 pieces
  • 750 mlRed Burgundy wine, or any full-bodied Pinot Noir
  • 150 gLardons (bacon)
  • 200 gPearl onions, peeled
  • 300 gButton mushrooms, halved
  • 300 mlChicken stock
  • 4 clovesGarlic, crushed
  • 4 sprigsFresh thyme
  • 2 leavesBay leaves
  • 3 tbspAll-purpose flour
  • 2 tbspTomato paste
  • 60 mlCognac(optional)
instructions.md
  1. 1

    Marinate chicken pieces in wine with thyme, bay leaves, and garlic overnight in the fridge.

  2. 2

    Remove chicken, pat dry, strain marinade and reserve.

  3. 3

    Brown lardons until crispy. Remove. Brown chicken pieces in lardon fat, skin side first, until deeply golden. Remove.

  4. 4

    Sauté pearl onions until lightly colored. Add mushrooms, cook until dry. Remove.

  5. 5

    Add flour to the pan, cook 2 minutes. Add tomato paste and cognac if using — flambé if you dare.

  6. 6

    Pour in reserved wine marinade and chicken stock. Bring to a simmer, scraping up any fond.

  7. 7

    Return chicken to pot. Cover and braise at 150C for 1.5-2 hours.

  8. 8

    Add lardons, pearl onions, and mushrooms for the last 30 minutes.

  9. 9

    Taste, adjust seasoning. Sauce should coat the back of a spoon. Serve with buttered egg noodles.

⚡macros.jsonper serving · 4 servings
520kcalCalories
42gProtein
18gCarbs
24gFat
3gFiber

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