Ingredients with Measurements:
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- Chopped parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Season the chicken with salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the bacon to the pot and cook until crispy. Remove the bacon from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the red wine, chicken broth, tomato paste, thyme, and bay leaf to the pot. Stir to combine.
6. Return the chicken and bacon to the pot. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Cook for 45 minutes.
7. Add the mushrooms to the pot and cook for an additional 15 minutes.
8. In a small bowl, mix together the butter and flour to make a paste. Add the paste to the pot and stir to thicken the sauce.
9. Serve the coq au vin hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
5. Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the coq au vin
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 29g
- Carbohydrates: 12g
- Protein: 44g
Substitutions for ingredients:
- Chicken thighs and drumsticks can be substituted with chicken breasts or a whole chicken, cut into pieces.
- Red wine can be substituted with white wine or chicken broth.
- Mushrooms can be omitted or substituted with other vegetables, such as carrots or potatoes.
Variations:
- Add pearl onions to the pot for a classic coq au vin flavor.
- Use beef instead of chicken for a beef bourguignon recipe.
- Add a splash of cognac or brandy to the pot for extra depth of flavor.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Brown the chicken well for a crispy skin and flavorful meat.
- Thicken the sauce with the butter and flour paste for a rich and velvety texture.
Storage instructions:
- Store leftover coq au vin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the coq au vin in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the coq au vin in individual bowls or on a platter.
- Garnish with chopped parsley for a pop of color.
Garnishes:
- Chopped parsley
Pairings:
- Serve the coq au vin with crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thin, simmer the coq au vin uncovered for a few minutes to thicken it.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Coq au vin is a classic French dish that originated in the Burgundy region. It traditionally features chicken cooked in red wine with bacon, mushrooms, and pearl onions.
Flavor profiles:
- Coq au vin has a rich and savory flavor, with notes of red wine, bacon, and thyme.
Serving suggestions:
- Serve the coq au vin with a glass of red wine for a classic French meal.
Related Categories
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Region: French
Taste: Savory, Rich, Herbaceous, Comforting, Tangy, Winey