Coq Au Vin
Coq Au Vin

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, coq au vin. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coq Au Vin is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Coq Au Vin is something that I’ve loved my whole life.

Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon. Ina removes the pot from the oven and begins preparing a roux to thicken the coq au vin. Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine. I had never made Coq au vin before and thought it sounded good.

To get started with this recipe, we must first prepare a few components. You can cook coq au vin using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Coq Au Vin:
  1. Make ready 500 ml Red Wine
  2. Make ready 25 ml Brandy (optional)
  3. Prepare 1 Carrot
  4. Take 2 Red Onions
  5. Get 6 Chicken thighs
  6. Get 3 rashers Thick Cut Streaky Bacon
  7. Take Butter
  8. Take 250 ml Chicken Stock
  9. Take 250 grams Button Mushrooms
  10. Prepare 2 cloves Garlic
  11. Get 3 sprigs Thyme
  12. Make ready 2 Bay Leaves
  13. Take Parsley
  14. Make ready 3 Large Potatoes (for the mash)
  15. Take Flour/Corn Starch (to thicken the sauce)

Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce. I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. If you like my Beef Bourguignon, you'll love this recipe, too.

Instructions to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. If you like my Beef Bourguignon, you'll love this recipe, too. A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon. A lot of coq au vin recipes say to marinate the rooster or chicken in wine before braising. In the case of the rooster, this makes sense on a tenderizing level, since acids in the wine can help denature.

So that’s going to wrap it up for this special food coq au vin recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!