French cuisine

Medium

Coq Au Vin

Name: Coq Au Vin
Prep time: 1 hr 33 min
Cook time: 26 min
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 5 ea. Bacon strips; 4 ea. Chicken drumsticks; 4 ea. Chicken Thighs; Marinade; 1&1/2 cup Red wine; 2 tbsp. Fresh lemon thyme; 1 spring Sage; Cook The Chicken; 1 tbsp. Extra virgin olive oil; 2 spring Fresh lemon thyme; 1/2 tsp. Pepper; 1/2 tsp. Salt; 1/4 ea. Red onion; 4 ea. Carrots; 7 ea. Garlic; 1/2 ea. Shallot; 2 tbsp. Tomato paste; 1 cup Petite potatoes; 1 cup Chicken stock; 4 ea. Sundry tomato; 1/2 cup Pearl onion; 1/2 cup English peas; 4 ea. Sundry tomato; Mushroom; 1 tbsp. Extra virgin olive oil; 1/2 cup Mushroom; 1/8 tsp. Sea salt; 1/8 tsp. Pepper; Beurre Manié; 3 tbsp. Butter

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A delightful vision of a dish! This french classic is always a welcoming surprise at any dinner party or for that special occasion. The chicken braised in red wine with assorted vegetables and fresh herbs is truly special and should not be rushed. So dedicate your time to each ingredient and you will in return yield a rich and vibrant sauce that will melt in your mouth it’s so delicious. Cooking in advance will not spoil this dish one bit. you simply reheated before your guests arrive.

Recipe

PRE TIME: 1 hr 33 min

COOKING TIME: 26 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

5 ea. Bacon strips
4 ea. Chicken drumsticks
4 ea. Chicken Thighs
Marinade
1&1/2 cup Red wine
2 tbsp. Fresh lemon thyme
1 spring Sage
Cook The Chicken
1 tbsp. Extra virgin olive oil
2 spring Fresh lemon thyme
1/2 tsp. Pepper
1/2 tsp. Salt
1/4 ea. Red onion
4 ea. Carrots
7 ea. Garlic
1/2 ea. Shallot
2 tbsp. Tomato paste
1 cup Petite potatoes
1 cup Chicken stock
4 ea. Sundry tomato
1/2 cup Pearl onion
1/2 cup English peas
4 ea. Sundry tomato
Mushroom
1 tbsp. Extra virgin olive oil
1/2 cup Mushroom
1/8 tsp. Sea salt
1/8 tsp. Pepper
Beurre Manié
3 tbsp. Butter
1 tbsp. Flour
Garnish
5 spring Fresh lemon thyme

Directions:

Step 1

Place the chicken in a medium-sized bowl and cover with the [Marinade], set aside.

Step 2

Add the bacon pieces to a large skillet or braiser over medium heat. Gently cook the bacon to release (render) the fats, approx 8 minutes, then remove it from the pan but save the fat for cooking.

Step 3

Remove the chicken from the wine marinade and save it for later. Working in 2 batches if needed, place the chicken in the pan, skin side down. add olive oil, salt, and pepper. Sear until the outside is golden on both sides (about five minutes each side) then remove the chicken from the pan saving the oil.

Step 4

Add the sliced onion and carrots to the pan and let them cook until slightly caramelized or light golden then Add the garlic to the pan and let it cook for another minute.

Step 5

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 slightly darken. Scraping the pan to prevent sticking.

Step 6

Put the cooked bacon, seared chicken, and potatoes into the pan with the vegetables and sprinkle the thyme over the top. Pour over the red wine marinade, and chicken stock, sundry tomato, and pearl onion simmer gently for 20 minutes.

Step 7

Pour 1 tablespoon of reserved oil (or use olive oil) into a skillet. Add the mushrooms and saute over medium-high heat until mostly golden brown on all sides. Season with salt and pepper to taste.

Step 8

In a small bowl make a Beurre Manié ( equal parts flour to soft butter mix to a paste).

Step 9

Remove the chicken from the pan then add the Beurre Manié. And drop small balls into the stew and stir them into the sauce to let it slightly thicken. Add the fresh peas, the bacon pieces, and the cooked mushrooms Season to taste with sea salt and black pepper, and some more fresh thyme.

Step 10

Nestle the chicken back into the sauce and serve.