Coq au Vin

Coq au Vin

Classic French braised chicken in red wine sauce

120 minutes
6 servings
13 ingredients
MediumFrance

This rustic French dish transforms humble chicken into something extraordinary through slow braising in wine. Legend says Julius Caesar was served this dish by the Gauls, making it a true piece of culinary history.

Ingredients

  • 1 whole chicken, cut into pieces
  • 6 strips bacon, chopped
  • 1 bottle red wine (Burgundy preferred)
  • 2 cups chicken stock
  • 1 lb pearl onions, peeled
  • 1 lb mushrooms, quartered
  • 3 carrots, sliced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tbsp flour
  • 2 tbsp butter
  • Salt and pepper

Allergens

glutendairy

Instructions

  1. 1

    Cook bacon in Dutch oven until crispy, remove and set aside

  2. 2

    Season chicken with salt and pepper, brown in bacon fat

  3. 3

    Remove chicken, sauté onions and mushrooms until golden

  4. 4

    Add garlic, cook 1 minute, then sprinkle with flour

  5. 5

    Pour in wine and stock, add herbs and return chicken

  6. 6

    Bring to simmer, cover and braise 45 minutes

  7. 7

    Add carrots and bacon, cook 15 minutes more

  8. 8

    Finish with butter and adjust seasoning before serving

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Nutrition (per serving)

485
Calories
38g
Protein
12g
Carbs
24g
Fat

Tags

Burgundy
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