A coq au vin is a French dish prepared with chicken and red wine. It’s often cooked in the oven, but you can also make it on the stove top too. Check out this easy recipe for making your own version of coq au vin at home!
The thing that really makes this dish special is its rich flavors from mushrooms, bacon and shallots which give off an earthy taste when combined with thyme, garlic cloves, white pepper and salt. This savory meal requires just 30 minutes to prepare—so not only will you have time for dinner tonight but also time left over for yourself afterwards!.
Jamie Oliver has a recipe for coq au vin. It is a French dish that consists of chicken braised in red wine and onions, with bacon and mushrooms.
When it’s freezing outside, nothing beats a hearty stew prepared from scratch. This delectable coq au vin dish is perfect for a cold evening.
The chicken thighs and drumsticks are marinated in red wine, then cooked with onions, mushrooms, bacon, herbs, and simmered in beef stock with a touch of tomato puree in this simple French chicken stew.
It’s a delicious recipe to serve with creamy mashed potatoes, noodles, and crusty bread. Coq au vin is comparable to beef bourguignon, except instead of beef, it’s cooked using chicken. It’s a delectable, substantial stew to serve if you want a robust, savory, but elegant supper.
What is the definition of Coq au Vin?
Coq au vin is a typical French chicken stew (pronounced kok-oh-van). This delectable meal was traditionally cooked using rooster (coq in French), although many modern variations use chicken.
The meat is marinated in red wine (vin in French), then browned and served with a variety of vegetables, regardless of the species of fowl used.
Ingredients for Coq au Vin
You’ll need chicken thighs and drumsticks, wine, beef stock, fresh thyme, and veggies like mushrooms and onions to prepare coq au vin at home.
Tomato paste enhances the stew’s taste, while flour thickens the liquid.
Coq au vin is traditionally made with red wine, but you may use white or even rosé wine if you want.
Coq au Vin: A Step-by-Step Guide
It’s really simple to make French chicken stew. You’ll be a pro at coq au vin in no time if you follow these easy instructions.
Chicken Should Be Marinated
The marinating of the chicken is the first stage. Combine the chicken, onions, bay leaf, thyme, and red wine in a mixing bowl. Stir well to coat, then cover and let aside to marinate for at least a few hours, preferably overnight. Remove the chicken from the wine the following day and pat it dry.
Prepare the Stew
Preheat the oven to 350 degrees Fahrenheit. It’s time to create the stew once the chicken has marinated. In a saucepan, pour the wine that was used to marinade the chicken. Bring it to a boil, then decrease it by half by simmering it.
Cook the chicken until it’s golden brown on both sides, approximately 2 to 3 minutes each side for the thighs and 4 to 5 minutes for the drumsticks. Remove the chicken from the pan and place it on a plate.
Remove the bacon from the pan after it has become crispy and put it aside. If you prefer a less salty coq au vin, blanch the bacon, but it’s entirely up to you. Cook until the mushrooms are golden brown, then transfer to a bowl. Cook the onions until they are light brown. Sauté the garlic in butter until aromatic, then add the tomato paste, flour, and salt & pepper to taste.
After that, add the beef stock and the wine. Return the chicken, bacon, and mushrooms to the pot, then cover and bake the stew for 45 minutes in the oven. Enjoy it with a side of French bread and mashed potatoes.
Serving Suggestions for Coq au Vin
Mashed potatoes and noodles, particularly tagliatelle noodles, are common accompaniments to coq au vin.
This delicious French chicken stew goes well with roasted potatoes, cauliflower mash, or rice.
Make sure to serve your coq au vin on crusty French bread to soak up all of the luscious gravy!
The Best French Chicken Stew Recipes
For your coq au vin, use a dry red wine such as Pinot Noir, Cabernet Sauvignon, or Merlot. Don’t waste your money on a high-priced bottle. It will suffice if it is of reasonable quality and cost.
If you don’t wish to use alcohol, non-alcoholic red wine, grape juice, pomegranate juice, or stock may be used instead.
Garnish your coq au vin with freshly chopped parsley, sage, or tarragon for added taste.
To make your coq au vin more heartier and more flavorful, add extra veggies like carrots and celery.
Make the coq au vin a day ahead of time for a richer, more flavorful result. This will allow all of the flavors in the stew to come together.
The finest taste for your stew comes from bone-in, skin-on chicken.
If you prefer, you may prepare your coq au vin in a slow cooker. Simply cook it for 5 to 6 hours on low.
How to Keep Coq au Vin Fresh
Transfer the stew to an airtight container and store it in the fridge for 3 to 4 days when it has cooled.
In a large mixing basin, place the chicken.
Add the bay leaf and thyme to the pot.
Toss in the onions.
Pour the red wine into the pan.
Stir well, then cover and let aside to marinate overnight.
Take the chicken out of the pan and pat it dry.
In a saucepan, pour the red wine. Bring to a boil, then reduce by half, ensuring that any contaminants that float to the top are removed.
Preheat the oven to 350 degrees Fahrenheit. Using salt and pepper, season the chicken. In a pan, heat the oil and fry the chicken until golden brown, approximately 2 to 3 minutes each side for the thighs.
The drumsticks should be browned for 4 to 5 minutes. Remove the chicken from the pan and place it on a plate.
Brown and crisp the bacon in a skillet. Take the pan out of the oven and put it aside.
Cook for 5 minutes, or until the mushrooms are golden brown. With a slotted spoon, remove them from the pan and set them in a bowl.
Cook for 5 minutes, or until the onions are gently browned. Melt the butter in a big saucepan, then put in the rest of the ingredients.
After the garlic has become aromatic, add the tomato paste. Simmer for 2 minutes before adding the flour and continuing to cook for 1 to 2 minutes more. In a separate bowl, whisk together the flour and beef stock.
Pour in the wine and mix well.
Back in the saucepan, add the chicken, mushrooms, and bacon.
Bring to a simmer, then cover and bake in the oven for 45 minutes.
Fresh herbs may be used as a garnish.
Serve and have fun!
For the chicken, you may use any sort of oil. Olive oil, grapeseed oil, coconut oil, vegetable oil, and canola oil are all suitable options.
Watch This Video-
Coq au Vin is a French dish that consists of braised chicken in white wine, mushrooms, and shallots. The recipe calls for cooking the ingredients together in a pan at high heat until they’re browned, then adding flour to thicken the sauce before adding broth. Reference: coq au vin blanc.
Frequently Asked Questions
What is traditionally served with coq au vin?
Do you leave skin on chicken for coq au vin?
A: Yes, coq au vin is a French dish made with chicken cooked slowly in red wine.
What wine is best for coq au vin?
A: A Pinot Noir is best.
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