Coq Au Vin (Burgundy Chicken)

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Servings: 8 Difficulty: Advanced
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A classic French braised chicken dish rich with red wine, mushrooms, and herbs
Coq Au Vin (Burgundy Chicken recipe image
Coq Au Vin (Burgundy Chicken recipe image
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Coq Au Vin (Burgundy Chicken)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 109.2

Description

This classic Coq au Vin delivers deep, savory flavors with tender chicken braised in a robust red wine sauce. The dish features earthy mushrooms, crispy lardons, and aromatic herbs like thyme and bay leaf, creating a luxurious yet comforting meal. Ideal for dinner parties or special weeknight dinners, it offers a sophisticated taste that feels homemade. The slow cooking process ensures the meat falls off the bone while the sauce thickens into a glossy, flavorful glaze. Serve with crusty bread or mashed potatoes to soak up the delicious juices.

Ingredients

Directions

  1. Combine the flour, salt, pepper, and paprika in a shallow dish.
  2. Coat the chicken joints well in the seasoned flour, shaking off the excess, and reserve the leftover flour.
  3. Melt 1/4 cup of butter in a flameproof casserole over gentle heat.
  4. Add the chicken joints and fry lightly for 5 minutes on each side until golden brown.
  5. Add the shallots, chopped bacon, and crushed garlic to the casserole.
  6. Fry gently for 5 minutes, stirring occasionally, until the shallots have softened but not browned.
  7. Sprinkle in the dried marjoram, thyme, and bay leaf, then stir in the red wine and chicken stock.
  8. Bring the mixture to a boil, then cover and cook in a moderate oven at 350&# 194;°F (177ðC) for 50 minutes.
  9. Meanwhile, melt 2 tablespoons of the remaining butter in a separate pan and gently fry the mushrooms for 2 minutes.
  10. Pour the brandy over the mushrooms and ignite carefully; rotate the pan until the flames die down.
  11. Remove the casserole from the oven and add the flambéed mushrooms and their liquor to the chicken.
  12. Cover and return to the oven to cook for another 10 minutes.
  13. In a small saucepan, melt the remaining 2 tablespoons of butter over gentle heat and stir in the reserved flour to make a roux.
  14. Cook the roux for 1 minute, stirring constantly.
  15. Strain 1-1/4 cups of the cooking liquid from the casserole into the roux, whisking vigorously to prevent lumps.
  16. Bring the sauce to a boil, stirring constantly, then simmer for 2 minutes until thickened.
  17. Pour the thickened sauce back into the casserole with the chicken.
  18. Return to the oven and cook for a further 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 109.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 22.8g8%
Dietary Fiber 0.8g4%
Sugars 0.1g
Protein 3.0g6%

* 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, braised chicken, french cuisine, red wine sauce, mushrooms, thyme, bay leaf, bacon, shallots, comfort food, dinner party, classic recipe, slow cooked, rich flavor, burgundy, chicken thighs, wine braise, herbs, garlic, pantry staple
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