Coq au vin ma facon recipe

Coq au vin ma facon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Coq au vin ma facon is a classic French dish that combines tender chicken, rich red wine, and aromatic herbs. This recipe brings a personal touch to the traditional coq au vin by incorporating a unique blend of spices and flavors. The dish is slow-cooked to perfection, allowing the chicken to become incredibly tender and infused with the bold flavors of the wine and herbs. Whether you're planning a special dinner or simply craving a comforting meal, this coq au vin ma facon recipe is sure to impress.

Keywords: Coq au vin, French dish, red wine, aromatic herbs, slow-cooked.

Coq au vin ma facon recipe details

Coq au vin ma facon recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

1	roasting chicken, cut in 4 pieces
3	carrot(s)
2	shallot(s)
1	green onion(s)
1	ginger (walnut size)
4 clove(s)	garlic
150 g	lardon
750 ml	wine, red, (Burgundy, e.g. Passetoutgrain)
50 ml	schnapps (marc)
3	clove(s)
3	juniper berry/juniper berries
½ tsp	coriander
½ tsp	pepper, ground (black pepper and Sechuan pepper)
2	thyme sprig(s), finely chopped
2	rosemary sprig(s), finely chopped
2	bay leave(s)
150 ml	chicken broth
	olive oil
	clarified butter
	flour
	cocoa powder
100 g	ceps, sliced
	sea salt

Instructions

Finely chop carrots, onions, ginger and garlic, grind all spices in a mortar.

Add chicken parts, chopped vegetables and spices in a bowl, cover with the wine and schnapps and marinate for 48 hours.

To start the preparation, remove chicken parts from the marinade, dry them, sprinkle chicken with a little flour, heat oil and butter in a pan and cook the chicken parts, browning from all sides, then remove them from pan.

Give marinade through a sieve and keep liquid and vegetables separately.

Fry half of the bacon in the pan until crisp, then add the marinated vegetables and chopped thym and rosemary and brown everything smoothly.

Now add chicken parts and cover with the marinade and chicken broth, braise for about an hour at medium heat. Then remove chicken parts from the pan (be careful, they tend to already fall apart!!)and filter the brew through a sieve; dispose of solid parts.

Now fry butter in a pan, add the remaining lards and fry until crisp, add the ceps and stir flour and cocoa powder into the mixture, add chicken meat, fill up with the brew and braise for another 15 minutes. Taste and add some sea salt if necessary.

Serve with baguette (nothing is better to soak up the sauce)

Wine recommendation: red Burgundy wine (Côtes de Nuits) or Pinot Noir

Preparation time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a