How to Prepare Delicious Coq Au Vin, Chicken In Red Wine

Coq Au Vin, Chicken In Red Wine. The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Things to do the day before you make a coq au vin: - Marinate your chicken in red wine - Prepare a brown chicken stock from scratch. if you have those two items ready just follow the video and you. A lot of coq au vin recipes have you braise the bird for hours.

Pour the brandy over the chicken in the pan. 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, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a. You can have Coq Au Vin, Chicken In Red Wine using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Coq Au Vin, Chicken In Red Wine

1. Prepare 3 lb of Boneless, skinless chicken (breast or thigh).
2. You need 3 cup of Red wine, I used Pinot Noir.
3. You need 6 clove of Garlic, minced.
4. Prepare 1 tsp of Thyme.
5. You need 1 tsp of Rosemary.
6. It's 1/2 tsp of Black pepper.
7. You need 1/2 lb of Smoked bacon.
8. It's 1 lb of Mushrooms, I used baby portobellos.
9. It's 1 of Onion, sliced into rings.
10. Prepare 2 cup of Chicken broth.
11. Prepare 1 cup of Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken).

Coq au Vin (Casserole of Chicken in Red Wine) is Julia Child's recipe for this famous chicken dish. This dish is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its. Coq au Vin is the epic French chicken braised in a rich red wine sauce. No fancy ingredients required, no tricky techniques.

Coq Au Vin, Chicken In Red Wine instructions

1. Combine wine, thyme, rosemary, garlic, and pepper..
2. Place chicken pieces in wine marinade and place in the fridge for 2-4 hours.
3. Remove chicken from marinade and dry completely. Save the liquid! You will add it back to the recipe later..
4. While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor).
5. Remove bacon from pan and set aside..
6. Dredge the chicken in seasoned flour and brown in batches. Then remove and set aside..
7. In the same pan add the onion & mushrooms. Sauté for 5 minutes or so..
8. Add the wine marinade and chicken broth and bring it to a boil..
9. Add back in the bacon and chicken pieces..
10. Bake, uncovered, in a 350°F oven for 1 1/2 hours. Stirring gently every half hour..
11. Remove and let rest 15 minutes or so to allow gravy to thicken..
12. Great served with crusty garlic bread for dipping in the gravy..

Just a bit of patience to let it simmer away gently to make the chicken tender and for the sauce to transform into a molten luscious sauce fit for a king! Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad This is by far the best Coq au vin recipe I've tried. Learn how to make traditional Coq Au Vin (chicken in red wine) with this delicious French recipe.