Chef’s Nectar, “Chicken Coq Au Vin” 🥰👌

Traditionally, coq au vin is made with a Burgundy wine, like a pinot noir. I’ve used lighter reds like Tempranillo and Gamay Noir successfully. I think the most important thing is that you like the wine you use. The wine adds a lot of flavor to the dish so make sure it’s one you enjoy drinking!

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne. As per your preferences 😋🥂

Ingredients of making the Chicken Coq Au Vin 😋👌

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 1/2 cups red wine
  • 1 cup chicken stock
  • Optional: 1/4 cup brandy
  • 3 strips of bacon, cut into 1/2 inch pieces
  • 1 medium onion, quartered then thinly sliced
  • 4 medium carrots, cut into 1 inch pieces
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves
  • 8 ounces mushrooms, thickly sliced
  • 8 ounces pearl onions, peeled
  • Beurre manie (2 tbs butter and flour)

Method of making the Chicken Coq Au Vin 😘

  1. Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
  2. Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
  3. Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan.
  4. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
  5. Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
  6. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken.
  7. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.
  8. Nestle the chicken into the pan and sprinkle the thyme over top.
  9. Cover the pot, turn the heat to low, and simmer for 20 minutes.
  10. Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet.
  11. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
  12. Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
  13. In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie.
  14. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
  15. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme. 😘😋👌 enjoy this traditional dish which is very much popular throughout the universe.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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