French cuisine

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Coq Au Vin

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Dive into the heart of French culinary tradition with our Coq au Vin—a rustic, comforting stew of chicken braised in rich red wine, accented with fresh herbs. Perfect for cozy evenings, this dish is a celebration of flavors that promises a deliciously elegant dining experience. Bon appétit!

Recipe

PRE TIME: 20 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 10 min

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

Marinade: In a medium-sized bowl, combine the chicken drumsticks and thighs with red wine, chopped lemon thyme, and sage. Ensure the chicken is well coated. Marinate in the for at least 10 minutes.

Step 2

Place the bacon pieces in a large skillet or braiser over medium heat. Cook until the fat is rendered and the bacon is crispy, about 8 minutes. Remove the bacon and set aside, keeping the fat in the pan.

Step 3

Sear Chicken: Remove the chicken from the marinade, reserving the liquid. Season the chicken with salt and pepper. In the same pan with the bacon fat, add olive oil if needed. Sear the chicken over medium-high heat until golden brown on both sides, approximately 5 minutes per side. Work in batches if necessary. Once seared, remove the chicken and set aside.

Step 4

Cook Vegetables: In the same pan, add the sliced onion and carrots. Cook until they begin to caramelize. Add the minced garlic and shallot, cooking for an additional minute.

Step 5

Tomato Paste: Push the vegetables to the side of the pan. Add the tomato paste, cooking until it darkens slightly, about 2 minutes, stirring frequently.

Step 6

Combine and Simmer: Mix the tomato paste with the vegetables. Add back the bacon and chicken. Coat with the tomato paste and vegetables. Add potatoes and sauté briefly. Pour in the reserved wine, any leftover juices from searing the chicken, and chicken stock. Add a portion of the sun-dried tomatoes. Ensure the chicken is evenly placed and submerged, then simmer for 30 minutes.

Add pearl onions towards the end of simmering. Gently press them down into the liquid, and let them cook for a couple of minutes.

Step 7

Sauté Mushrooms: While the chicken simmers, heat 1 tablespoon of olive oil in a separate skillet. Add the mushrooms, sautéing until golden brown. Season with sea salt and pepper. Set aside.

Step 8

Beurre Manié: In a small bowl, mix together the softened butter and flour to form a paste.

Remove chicken from the pot and transfer to a serving casserole.

Step 9

Finalize: Add the remaining sun-dried tomatoes to the pot. Stir in the Beurre Manié until it melts and thickens the sauce. Add English peas and the sautéed mushrooms and pearl onions. Bring to a final boil. Garnish with fresh thyme sprigs.

Step 10

Add the sauce over the chicken. Enjoy!