Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 bottle of red wine
- 2 cups chicken broth
- 1/2 cup brandy
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 8 ounces button mushrooms, sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Cheesecloth
Step-by-step instructions:
1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
2. Add the chicken pieces and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the remaining 2 tablespoons of butter to the pot and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
4. Add the mushrooms and continue to sauté for another 3-4 minutes.
5. Add the tomato paste and flour and stir to combine.
6. Pour in the red wine and chicken broth, and stir to combine.
7. Tie the thyme and bay leaves together with a piece of cheesecloth and add to the pot.
8. Add the chicken back to the pot and bring to a simmer.
9. Reduce the heat to low and cover the pot with a lid.
10. Let the chicken simmer in the wine sauce for 1-2 hours, until the chicken is tender and cooked through.
11. Remove the chicken from the pot and set aside.
12. Remove the cheesecloth bundle and discard.
13. Increase the heat to medium-high and add the brandy to the pot.
14. Let the sauce simmer and reduce for 10-15 minutes, until thickened.
15. Season the sauce with salt and pepper to taste.
16. Serve the chicken with the sauce spooned over the top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 12g
Protein per serving: 40g
Substitutions for ingredients:
- Chicken can be substituted with bone-in chicken thighs or legs.
- Red wine can be substituted with white wine or beef broth.
- Brandy can be substituted with cognac or whiskey.
- Button mushrooms can be substituted with cremini mushrooms or shiitake mushrooms.
Variations:
- Add bacon or pancetta to the pot for additional flavor.
- Use pearl onions instead of chopped onions.
- Add chopped potatoes to the pot for a heartier dish.
- Use rosemary instead of thyme for a different flavor profile.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Make sure to brown the chicken well before adding it to the pot to develop a rich flavor.
- Let the chicken simmer in the sauce for at least an hour to ensure it is tender and fully cooked.
- Serve with crusty bread or over mashed potatoes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the Coq au Vin in a large serving dish with the sauce spooned over the top. Garnish with fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer and reduce for a longer period of time.
- If the chicken is tough, let it simmer in the sauce for a longer period of time until it is tender.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coq au Vin is a classic French dish that dates back to the Middle Ages. It was originally made with rooster, but today chicken is more commonly used.
Flavor profiles:
Rich, savory, and slightly sweet from the red wine.
Serving suggestions:
Serve with crusty bread or over mashed potatoes.
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Region: French