Saucepan@saucepan · Shared this recipeFollowFrench · dinnerClassic Coq Au VinThis easy classic coq au vin braises chicken in red wine with bacon, mushrooms, and shallots for a rich, tender French stew.total3 hr 50 minprep20 mincook1 hr 30 minservings6Original recipe on lacuisinedegeraldine.frKeep this recipeAdd a copy of Classic Coq Au Vin to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings6 whole chicken legs, about 4 lbs, or 6 - 8 bone-in, skin-on thighs (easier to serve, or one whole chicken cut in pieces)1 bottle dry red wine, 750 ml / 3 cups, such as Pinot Noir, Beaujolais, or Côtes du Rhône3 carrots, sliced into rounds1 onion, thinly sliced3 garlic cloves, whole and smashed5 sprigs fresh thyme2 bay leaves8 oz thick-cut bacon ), cut into small pieces (U.S. substitute for French lardons1 tbsp tomato paste3 tbsp Cognac, or brandy2 tbsp all-purpose flour1.5 cup chicken stock, 300 mlSalt and pepper8 oz button mushrooms, cleaned and quartered6 shallots ), halved (or 12 pearl onions, peeled2 tbsp olive oil2 tbsp unsalted butter1 tbsp cornstarch, mixed with 2 tbsp cold water (optional, to thicken the sauce)StepsClear checksTap an ingredient or step to check it off.1Step 1: Place the chicken, 1 to 2 cups of red wine, carrots, garlic, minced onion, thyme and bay leaf in a large bowl. Cover and refrigerate for 12 to 24 hours.2Step 2: Drain the chicken and pat very dry with paper towels. Season with salt and pepper. Strain the marinade and reserve the liquid along with the vegetables and herbs.3Step 3: In a large Dutch oven, cook the bacon over medium-high heat until slightly golden. Remove with a slotted spoon and set aside.4Step 4: Working in batches, sear the chicken until nicely browned on all sides. Remove and set aside.5Step 5: Sauté the vegetables from the marinade (carrots, onion, garlic, thyme and bay leaf) for 5 min, with stirring, until lightly browned. Add tomato paste and cook for a further 1 min.6Step 6: Return the chicken and bacon to the pot.7Step 7: Tradition: pour the cognac into the hot casserole, then ignite with a long match or kitchen lighter. The flames will self-extinguish after a few seconds. ⚠️ Switch off the extractor hood and stand back for safety.8Step 8: Simple variation: pour in the cognac and let it evaporate for 1-2 minutes over high heat, until it reduces almost completely, without lighting it.9Step 9: Sprinkle with flour, toss to coat evenly and cook for 1-2 min. Deglaze with the filtered wine from the marinade, then add the rest of the bottle of wine and the stock. Scrape bottom of casserole to loosen juices. Bring to the boil.10Step 10: Cover and transfer to a preheated oven at 325°F (convection) or 350°F (regular bake). Cook for about 1½ hours, until the chicken is tender. Alternatively, simmer over low heat, covered, avoiding heavy boiling.11Step 11: Near the end of cooking, sauté the mushrooms and shallots (or pearl onions) separately in a skillet with olive oil and 1 tablespoon butter each, until golden and tender.12Step 12: Remove the chicken pieces gently and keep warm. Place the Dutch oven back on the stove over medium-high heat. Add the mushrooms and shallots, and simmer 5 minutes.13Step 13: If the sauce needs thickening, whisk together cornstarch and cold water, then stir it in and simmer until glossy. Return the chicken to the sauce. Taste and adjust seasoning with salt and pepper.14Step 14: Serve hot, garnished with a little curly parsley, with steamed apples, homemade mashed potatoes or fresh pasta.getsaucepan.com/r/3068ecc9-f5f1-4bb0-a24d-dfba23de4d2d · Original: https://lacuisinedegeraldine.fr/en/coq-au-vin-recipe
