Achef_alex
Coq au Vin
Chicken braised in an entire bottle of Burgundy. The French answer to boredom. Takes 4 hours and cannot be rushed.
FrenchChickenDinner
223 taste tests1 tweaks
2 tweaks·Latest: Large portobello caps and seitan replace chicken. Vegetable stock. Polenta as the base.
NameLast tweakUpdated
coq-au-vin
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Vegan Coq au Vin (Mushrooms)
Portobello mushrooms and seitan replace the chicken. The wine braise is unchanged. Serve over polenta instead of noodles.
VeganFrenchDinnerComfort 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
Marinate chicken pieces in wine with thyme, bay leaves, and garlic overnight in the fridge.
- 2
Remove chicken, pat dry, strain marinade and reserve.
- 3
Brown lardons until crispy. Remove. Brown chicken pieces in lardon fat, skin side first, until deeply golden. Remove.
- 4
Sauté pearl onions until lightly colored. Add mushrooms, cook until dry. Remove.
- 5
Add flour to the pan, cook 2 minutes. Add tomato paste and cognac if using — flambé if you dare.
- 6
Pour in reserved wine marinade and chicken stock. Bring to a simmer, scraping up any fond.
- 7
Return chicken to pot. Cover and braise at 150C for 1.5-2 hours.
- 8
Add lardons, pearl onions, and mushrooms for the last 30 minutes.
- 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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