Ingredients with Measurements:
- 4 chicken thighs
- 4 chicken drumsticks
- 1 bottle of red wine
- 2 cups chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup bacon, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, season the chicken with salt and pepper. Coat the chicken with flour.
3. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
4. In the same pot, add the bacon and cook until crispy. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender.
5. Pour in the red wine and chicken broth. Add the bay leaf and thyme. Bring to a boil.
6. Return the chicken to the pot. Cover with the lid and transfer to the oven. Cook for 1 hour and 30 minutes or until the chicken is tender.
7. Remove the pot from the oven. Discard the bay leaf. Stir in the butter until melted.
8. Garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 9g
Cholesterol: 170mg
Sodium: 820mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 5g
Protein: 45g
Substitutions for ingredients:
- Chicken thighs and drumsticks can be substituted with chicken breasts.
- Chicken broth can be substituted with beef broth or vegetable broth.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Bacon can be substituted with pancetta or ham.
- Red wine can be substituted with white wine or beer.
Variations:
- Add mushrooms to the pot for an earthy flavor.
- Use a slow cooker instead of the oven for a hands-off approach.
- Add pearl onions for a classic coq au vin touch.
- Substitute the chicken with beef for a beef bourguignon recipe.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Brown the chicken well for a crispy skin.
- Use a heavy-bottomed pot to prevent burning.
- Let the chicken rest for 5 minutes before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or egg noodles.
- Garnish with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop until thickened.
- If the chicken is not tender, cook for an additional 30 minutes.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Coq au vin is a classic French dish that originated in the Burgundy region.
Flavor profiles:
- Rich, savory, and slightly tangy from the red wine.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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Region: French