Intro: With the first recipes have appeared in the early 20th century, and were later popularized by Julia Child among English-speaking audiences on her TV program The French Chef, Coq au vin is a classic French dish of chicken slowly braised in wine.
Where did it come from? Burgundy, France
Perfect for – perfect for lunch or a main course at dinner and parties, and even for a date night
Prep + Cooking time: 2 hours 30 mins
French Recipe: Coq Au Vin (for 4 foodies)
Equipment required: a large pot, a medium bowl, and a large bowl.
What your fridge should have: chicken, mushroom, carrot, butter
Ingredients (how much)
6-8 chicken legs
2-3 cups red wine
1-2 bay leaves
2-4 fresh thyme sprigs
4-6 bacon slices diced
1 onion, finely chopped
1 medium carrot, peeled and quartered
250 g button mushrooms, cleaned and quartered
2-3 garlic cloves minced
1 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp unsalted butter
8-10 (small white onions)
3 tbsp parsley, chopped
Salt, and freshly ground black pepper, to taste
Method:
- Ideally a day in advance but atleast an hour prior to cooking, in a large bowl,marinate the chicken legs with wine, bay leaf, thyme, salt and pepper.
- In a large pot, cook the bacon over medium heat until browned and crispy, about 10 minutes. Remove from heat and transfer bacon to a plate lined with paper towels, reserving the fat in the French pot.
- Use paper towels to pat dry the chicken after removing it from the wine marinade Reserve the marinade. Bring the pot back on the gas and heat the bacon fat over medium heat until it shimmers. Throw in the chicken, (skin side down – if you are using the skin), and cook for 5-6 minutes until golden brown. Flip and cook the other side for 4-5 mins until brown. Transfer the seared chicken to a plate.
- Now add the mushrooms, chopped onion, and diced carrots, to the pot and season with salt. Cook until the vegetables are lightly browned and soft. Add the tomato paste and garlic and stir for a minute or so. Next add the reserved marinade and bring the mixture to a boil over medium-high heat till the liquid is reduced to half.
- Add the chicken, small white onions, and half of the fried bacon. Ensure there is enough liquid to just cover the chicken—if not, add some chicken stock. Cover with a lid and cook over low heat until the chicken is tender.French
- Meanwhile, whisk the flour and butter together into a smooth paste and add it to the chicken stew. Continue to simmer until the sauce is thick enough to lightly coat the back of a spoon.French
- Season with salt and pepper if needed. Garnish with parsley and the remaining.
Coq au vin is delicious with anything starchy that can soak up the wine sauce, so serve it with a side of mashed or roasted potatoes, a crusty French bread like baguette, or even a portion of rice.
Best accompaniments – A glass of French red burgundy. If it’s a date night you opt for a French-themed 3 course meal, with soup a l’oignon (French onion soup) and salade Nicoise as appetizers, coq au vin as the main with a baguette for dunking and crème brûlée or tarte tatin as dessert. We recommend a bottle of Pinot Noir and a rerun of ‘A Good French Year’.
Find more fr lunch/dinner recipes here.
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