Coq au Vin
Coq au vin, or chicken braised in red wine, is a relatively simple exercise in the art of French cooking. Be rewarded with tender chicken cooked in red wine with vegetables and fresh herbs. The slow braise gives this delicious chicken dinner a rich taste.
Servings: 6
Equipment
- Pot Medium with Lid
Ingredients
- ½ Pound bacon thick cut, diced
- 15 pearl onions peeled
- 1 shallot thinly sliced
- 3 Cloves garlic roughly chopped
- 1 Tablespoon olive oil
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon parsley
- ½ Teaspoon oregano
- 4 chicken breasts boneless and skinless
- 2 Tablespoon tomato paste
- ½ Cup salted butter
- ¼ Cup all purpose flour
- ¼ Cup red wine
- 1 Pound mushrooms oyster, baby bella, and shiitake mix suggested, sliced
- 4 carrots peeled and chopped
- 1 Cup vegetable stock
- 2 bay leaves
- thyme fresh
Instructions
- Add bacon to a large pot over medium high heat. Brown for 5 to 6 minutes, stirring often.
- Next, add pearl onions, shallots, and garlic. Sauté for 5 minutes. Remove and set aside. Return the pot to the heat without draining it first.
- Combine salt, black pepper, parsley, and oregano seasonings in a small bowl or ramekin and thoroughly season the chicken. Press seasonings into the meat.
- Add olive oil to the pot, then add the chicken breasts. Brown 2 minutes per side. Work in batches if needed, so you don't overcrowd the pan.
- Stir in the tomato paste, allowing it to coat the chicken. Lightly brown the paste for 2 minutes, turning chicken over halfway through.
- Next, add the butter to the pot. Once the butter has completely melted, flip chicken over to coat both sides.
- Sprinkle flour over the top of the chicken and stir to coat. Flip chicken over and cover. Cook for 5 minutes, then stir the pearl onions/shallot/garlic and bacon mix back into the pot
- Next, add the mushrooms and carrots. Pour in the red wine and cook for 2 minutes.
- Lower the heat to a simmer and pour in the stock. Add bay leaves and thyme sprigs to the top.
- Cover the pan and simmer for 20 minutes and then serve.
Notes
Brown the chicken in batches: This ensures even browning and better flavor.
Deglaze the pot with wine: Scrape the bottom of the pot with a wooden spoon to incorporate all the flavor.
Let it rest: The stew tastes even better after sitting for a bit. I often leave mine overnight and warm it up the following day (and it tastes even better!)
Deglaze the pot with wine: Scrape the bottom of the pot with a wooden spoon to incorporate all the flavor.
Let it rest: The stew tastes even better after sitting for a bit. I often leave mine overnight and warm it up the following day (and it tastes even better!)
Nutrition
Calories: 770kcal | Carbohydrates: 21g | Protein: 37g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 782mg | Potassium: 1139mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7485IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg
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