Recette Coq au Vin
This dish's simplicity is what gives it beauty. The materials are surprisingly few, and the procedure is straightforward, but the results are fit for a king—or queen!
Prep: 25 mins
Cook: 1 hr and 20 mins
- 8 ounces of bacon, sliced
- 4 pounds of chicken parts with attached thighs and legs.
- 20 peeled pearl onions, thinly sliced
- 6 garlic cloves, peeled
- Salt and freshly ground pepper, as desired
- chicken stock, 2 cups
- 2 cups of wine (pinot noir, Burgundy, or zinfandel)
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 sprigs of fresh parsley
- White mushrooms, 8 ounces, trimmed, sliced, or quartered
- Butter, 2 tablespoons
- fresh parsley, chopped, as a garnish
1. Braising the bacon
Place the bacon in a saucepan with just enough cold water to cover it by a couple of inches in order to reduce some of its saltiness. Bring to a boil, reduce heat, and simmer for five minutes. Use cold water to rinse, then paper towels to dry. 1 inch by 1/4 inch slices of bacon should be cut.
2. Cooking the bacon
A Dutch oven that can fit the chicken is heated to medium-high heat. Cook the bacon bits until they are browned after adding them. The cooked bacon should be taken out with a slotted spoon and put aside.
3. Chicken and onions are browned:
Fatty bacon should remain in the pan. With paper towels, pat the chicken dry before adding salt and pepper to all of its surfaces.
Add the chicken to the hot pan with the skin side down, if necessary working in batches. In around 10 minutes, thoroughly brown all sides of the chicken.
Adding the onions and garlic, simmer for a further few minutes. Remove any extra fat from the pot with a spoon.
4. Add Chicken Stock, Wine, herbs, bacon, and then simmer
Wine, herbs, and chicken stock should be added. Reintroduce the bacon. Turn down the heat to a simmer. Chicken should be tender and cooked through after 20 to 25 minutes of cooking with the lid on. (The thickest section of the chicken should read at least 165°F on a thermometer.)
Place the chicken and the onions on a different plate. Take out and discard the garlic, bay leaves, and herb sprigs.
5. Making a mushroom sauce
The remaining liquid should be heated to high before adding the mushrooms. Rapidly boil until the liquid is reduced by three-quarters and becomes thick and saucy.
6. Serve the stew after the sauce is finished.
Add the butter after reducing the heat. To reheat and coat with sauce, add the chicken and onions back to the pan. To taste, increase the salt and pepper. Serve potatoes or egg noodles with a parsley garnish.
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