Description
Coq au Vin is a classic French dish that features tender chicken legs slowly braised in rich red wine with aromatic herbs, garlic, and vegetables. This comforting recipe combines the deep flavors of wine, bacon, mushrooms, and shallots, resulting in a hearty and flavorful stew perfect for a cozy dinner.
Ingredients
Scale
Chicken and Marinade
- 2 Chicken Legs
- 1 Bottle (750ml) Red Wine
- 2 Sprigs Fresh Thyme
- ½ teaspoon Black Peppercorns
- 2 Bay Leaves
Vegetables and Aromatics
- 150g (1 Cup) Carrots, sliced
- 1 Head of Garlic, halved horizontally
- 8–10 Shallots, peeled
- 150g (1½–2 Cups) Small Chestnut Mushrooms, cleaned
Other Ingredients
- ½ teaspoon Salt
- 2 tablespoon Olive Oil
- 175ml (¾ Cup) Chicken Stock
- 30g (2 Tbsp) Softened Butter
- 1 tablespoon Plain Flour
- 100g (4oz) Bacon Lardons
Instructions
- Marinate the Chicken: Place the chicken legs in a large bowl or container. Pour the bottle of red wine over the chicken, add fresh thyme sprigs, black peppercorns, and bay leaves. Cover and refrigerate for at least 4 hours, preferably overnight to allow flavors to infuse and tenderize the meat.
- Prepare Ingredients: Remove chicken from the marinade and pat dry. Strain the marinade and set aside the liquid. Slice carrots, peel shallots, clean mushrooms, and halve the garlic head.
- Cook Bacon and Vegetables: Heat olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add bacon lardons and cook until crisp. Remove and set aside. In the same pan, add shallots and carrots; sauté until they start to soften. Add mushrooms and garlic halves, cooking until mushrooms release their juices.
- Brown the Chicken: Increase the heat to medium-high. Add the chicken legs to the pan and brown on all sides until golden. Remove chicken and set aside.
- Create the Sauce Base: In the same pan, melt the softened butter. Stir in the plain flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
- Combine and Simmer: Gradually pour in the reserved red wine marinade liquid and chicken stock, stirring continuously to combine with the roux. Bring the liquid to a simmer.
- Braise the Chicken: Return chicken, bacon, and vegetables to the pan. Add salt to taste. Cover and simmer gently for 45-60 minutes until the chicken is tender and cooked through, and the sauce has thickened.
- Final Touches: Adjust seasoning if necessary. Remove bay leaves and thyme sprigs. Serve hot, ideally with crusty bread or mashed potatoes.
Notes
- Marinating the chicken overnight enhances flavor and tenderness, but a minimum of 4 hours is sufficient if short on time.
- Use a good quality dry red wine like Burgundy or Pinot Noir for authentic flavor.
- You can substitute chicken stock with vegetable stock for a slightly different flavor or to keep it lighter.
- Ensure the chicken is properly browned to develop rich flavors before braising.
- This dish tastes even better the next day as the flavors meld further.
Keywords: Coq au Vin, Chicken, French Recipe, Red Wine Chicken Stew, Braised Chicken, Comfort Food