Coq au vin is a French chicken dish. Coq means rooster in French, yet the dish is often prepared with ordinary chicken in modern cuisine. The classic coq au vin uses Burgundy red wine. Depending on the region, you can also find variations made with white wine and slighly different ingredients. This recipe follows the classical approach.
INGREDIENTS
(3-4 servings)
4 chicken legs with back
1 bottle (burgundy) red wine
1kg potatoes
150g sliced bacon
250g chestnut mushrooms
250ml chicken stock
3 tbsp. tomato paste
8 shallots
2 cloves of garlic
Thyme
Salt & Pepper
PREPARATION
Start by cutting the bacon in half. Heat a big pot on the oven and fry the bacon until crispy. Let the bacon rest on a plate. Reuse the same pot to prepare your coq au vin. The fat from bacon will add some extra flavour to your dish.
Pour a little bit of oil in the pot and fry the chicken legs for several minutes from each side. If your pot is not big enough to fry all the chicken at once, do it in several rounds. Season with salt and pepper.
Chop the cloves of garlic in little pieces and remove the thyme leaves from the twig. Add it together with the chicken stock, tomato paste, and thyme to the golden brown chicken legs. Finally, pour the bottle of red wine into the pot.
Make sure almost all the chicken is covered by liquid. You might not need a full bottle of red wine. Cover the pot with a lid and let it slow cook for about 40min. The acid of the wine will help to tenderize the chicken and add a deep flavour to the dish.
In the meantime, peel the shallots and cut into halves. Heat up some butter in a pan and fry the shallots shortly.
Heat up the oven to 100 degrees and roast the shallots for 30min in an oven tray.
Clean the mushrooms and quarter them. Heat up a pan and fry the mushrooms in oil for a couple of minutes. Season with salt & pepper. Once they have softened, turn the flame off and let them rest.
Peel the potatoes and cut them into big pieces. Heat up a pot of salted water and let the potatoes boil for 15min.
Take the chicken legs out of the pot. Let it cool down a little. Remove the meat from the bones. Let the sauce boil down a little longer. If it is too fluid, you can mix flour under the sauce until it reaches your preferred consistency.
Add the chicken pieces back in the sauce. Blend it all together with the mushrooms and roasted shallots.
Serve the coq au vin on a deep plate with potatoes.
Voilà! Coq au vin!
Bon Appétit!
留言