Coq Au Vin (Chicken in Wine) #1_1

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Servings: 6 Difficulty: Advanced
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A rich, rustic French braise of chicken in red wine with bacon and mushrooms
Coq Au Vin (Chicken in Wine #1 recipe image
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Coq Au Vin (Chicken in Wine) #1_1

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1760.9

Description

This classic French dish transforms humble chicken into a luxurious meal through slow braising in robust red wine. The meat becomes incredibly tender, absorbing the deep, savory flavors of bacon, garlic, and aromatic herbs. It is comfort food at its finest, perfect for a cozy dinner party or a special weekend feast. The sauce is rich and velvety, coating every bite with warmth. While it requires patience, the result is a deeply satisfying centerpiece that feels both elegant and homely. Serve with crusty bread or mashed potatoes to soak up every drop of the flavorful jus.

Ingredients

Directions

  1. Prepare a bouquet garni by tying together 1/2 celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig, and 1 leek or green onion in a cheesecloth bag.
  2. In a 5-quart Dutch oven, cook the diced bacon over medium heat until crisp.
  3. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Add butter to the pan with the bacon fat, then add chicken pieces and brown lightly on all sides.
  5. Add minced shallots, garlic, chopped onion, and the reserved bacon to the pot.
  6. Pour in the dry red wine and rich chicken stock, ensuring the liquid covers most of the chicken.
  7. Add the bouquet garni and bring the mixture to a simmer.
  8. Cover and simmer gently until the chicken is tender and cooked through.
  9. Meanwhile, cook pearl onions and quartered fresh mushrooms separately until tender, then add them to the pot for the last 15 minutes of cooking.
  10. Remove the chicken, onions, and mushrooms to a heated platter using a slotted spoon.
  11. Remove and discard the bouquet garni from the cooking liquid.
  12. In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of water to create a smooth slurry.
  13. Stir the flour mixture into the remaining liquid in the pan.
  14. Simmer the sauce for a few minutes until it thickens slightly and coats the back of a spoon.
  15. Pour the thickened sauce over the chicken and vegetables on the platter before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1760.9kcal
% Daily Value *
Total Fat 110.7g171%
Saturated Fat 34.1g171%
Cholesterol 422.6mg141%
Sodium 5338.7mg223%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 162.8g326%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coq au vin, chicken braised, french cuisine, red wine sauce, bacon, mushrooms, pearl onions, comfort food, dinner party, rustic, slow cook, herbs, garlic, shallots, thyme, bay leaf, parsley, celery, leek, stock
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