Coq Au Vin
Coq Au Vin

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coq au vin. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet. Coq au vin—literally "cock (rooster) with wine" in French—was originally developed as a way to make the tough meat of an older rooster edible.

Coq Au Vin is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Coq Au Vin is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have coq au vin using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Coq Au Vin:
  1. Make ready 500 ml Red Wine
  2. Prepare 25 ml Brandy (optional)
  3. Take 1 Carrot
  4. Make ready 2 Red Onions
  5. Take 6 Chicken thighs
  6. Take 3 rashers Thick Cut Streaky Bacon
  7. Make ready Butter
  8. Make ready 250 ml Chicken Stock
  9. Take 250 grams Button Mushrooms
  10. Make ready 2 cloves Garlic
  11. Take 3 sprigs Thyme
  12. Get 2 Bay Leaves
  13. Make ready Parsley
  14. Take 3 Large Potatoes (for the mash)
  15. Get Flour/Corn Starch (to thicken the sauce)

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. Such a simple dish - simple, slow-cooked chicken in wine. After that, the variations are endless.

Instructions to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

Coq au Vin Blanc makes a wonderful recipe to serve when entertaining. A great make-ahead meal that gets rave reviews. Last week, we had the Stone side of our family over for supper to celebrate my. Learn how to make traditional Coq Au Vin (chicken in red wine) with this delicious French recipe. It's surprisingly easy to make, and slow-simmered in the most heavenly, rich, and flavorful red wine sauce.

So that’s going to wrap this up with this special food coq au vin recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!