Coq au vin recipe

Coq au Vin 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 is a classic French dish that combines tender chicken with rich red wine and aromatic herbs. This recipe is a delightful blend of flavors, resulting in a hearty and comforting meal. The chicken is slowly braised in the wine sauce, allowing the meat to become tender and infused with the robust flavors. With its origins dating back centuries, Coq au vin has stood the test of time as a beloved culinary masterpiece.

Keywords: coq au vin, French dish, red wine, aromatic herbs, braised chicken.

Coq au vin recipe details

Coq au vin recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

6	chicken legs
5 large	shallots, quartered
2 clove(s)	garlic, minced, or more
6 slice(s)	bacon
2 sprig(s)	thyme, chopped
2	carrots, sliced
2 stalk(s)	celery, diced
4 tbsp	oil, for frying
2 tbsp	tomato puree
700 ml	red wine, dry and yummy
250 g	fresh mushrooms, sliced
1 tbsp	parsley, chopped
1	red bell pepper, diced
	salt and pepper
1	baguette

Instructions

Half the chicken legs at the joint or leave them in one, just as you like. Fry the meat in a large shallow saucepan or roasting tin in some oil until golden brown all around.

Cut the bacon in broad stripes. Add shallots, garlic, carrots, celery, bacon and the thyme to the chicken and roast until golden. Stir in the tomato purée and cook stirring for a minute more. Pour in the red wine and bring to a boil. Season with salt and pepper. Place the roasting tin for 40 minutes into the preheated oven at 180-200°C.

Fry the bell pepper and the mushrooms in a pan with some oil until slightly golden. Stir in the parsley and season to taste with salt and pepper.

Crisp up the baguette.

To serve:
Take the coq au vin out of the oven, check seasoning and correct if necessary. Divide the meat onto individual plates with some of the vegetables and sauce. Sprinkle with the fried mushrooms and bell peppers. Slice the warm baguette and serve with the meal.

Note:
You may serve the coq au vin in the roasting tin and divide the mushrooms and bell peppers on top.

If you fry the chicken legs in a pan first and transfer then into the roasting tin to continue the cooking, you reduce the oil and fat in the sauce.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a