coq au vin

How To Cook/Prepare Coq au Vin (France)

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DinnerEuropean CuisineFusion CuisineRecipesWorld Cuisines

Origin:
Coq au Vin, meaning “rooster in wine,” is a classic French dish that dates back to ancient times, though it gained prominence in the 20th century thanks to Julia Child. Traditionally, it was a peasant dish made to tenderize tough rooster meat by slow-cooking it in red wine with vegetables and herbs. Today, it is commonly prepared with chicken and remains a staple of French gastronomy, showcasing the depth of flavors from wine, mushrooms, and aromatic herbs.

Ingredients

  • Servings: 4
    Preparation Time: 2 hours

    • 1 whole chicken (cut into pieces) or 4 bone-in chicken thighs
    • 2 cups red wine (Burgundy or Pinot Noir)
    • 1 cup chicken broth
    • 4 strips bacon, chopped
    • 1 onion, diced
    • 2 carrots, sliced
    • 3 cloves garlic, minced
    • 8 oz mushrooms, sliced
    • 2 tbsp tomato paste
    • 2 tbsp flour
    • 2 tbsp butter
    • 1 bay leaf
    • 1 tsp fresh thyme
    • Salt and pepper to taste

Instructions:

  1. Marinate the Chicken: Place chicken in a bowl and cover with red wine, thyme, and bay leaf. Marinate for at least 2 hours (preferably overnight).
  2. Cook the Bacon: In a large Dutch oven, cook the chopped bacon until crispy. Remove and set aside, leaving the rendered fat in the pot.
  3. Brown the Chicken: Remove chicken from marinade, pat dry, and season with salt and pepper. Brown in the bacon fat until golden on both sides, then remove.
  4. Sauté the Vegetables: Add onions, carrots, and garlic to the pot and cook until softened. Stir in tomato paste and flour, cooking for 2 minutes.
  5. Deglaze and Simmer: Pour in the marinade and chicken broth, scraping up any bits from the bottom. Return the chicken to the pot, add mushrooms, and let simmer for 45-60 minutes.
  6. Finish & Serve: Remove the bay leaf, adjust seasoning, and stir in butter for a glossy finish. Garnish with crispy bacon and serve with mashed potatoes or crusty bread.

Nutritional Information (Per Serving)

  • Calories: 550 kcal
  • Protein: 45g
  • Carbohydrates: 18g
  • Fats: 30g
  • Fiber: 3g

Benefits

  • This dish is rich in protein and iron from the chicken and contains antioxidants from red wine. The slow-cooked method enhances nutrient absorption.

Tips

  • Use a high-quality red wine for the best flavor.
  • Let the dish rest for 10 minutes before serving to enhance flavors.
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