Coq au vin

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5 1
Region France
Categories Main courses
Tags Classics, Luxury dishes
Servings: 4
Preperation time: 600 minutes.
Cooking time: 60 minutes.
Recipe by:

If you make enough for several days, then you can skip the step to thicken the sauce with the beurre manié on the first day. With a damper sauce, it is easier to reheat your coq au vin the second day.

Coq au vin

The ingredients for coq au vin:

  • 4 chicken legs;
  • 500 milliliter marinade for coq au vin;
    Note! Quantities below are for 1 portions.
    • 500 milliliter red wine;
    • 4 bay leaves;
    • 4 twigs thyme;
    • pepper;
    • salt;
  • 125 gram bacon bits;
  • 10 shallots; cleaned and cut in half
  • 200 gram chestnut mushrooms; cleaned and cut in half
  • 100 milliliter cognac;
  • 1 liter chicken stock;
  • 60 gram tomato paste;
  • 25 gram flour;
  • 50 gram beurre manié;
    Note! Quantities below are for 1 portions.
    • 25 gram butter;
    • 25 gram flour;
  • butter;
  • olive oil;

How to make coq au vin?

  1. Prepare the marinade for coq au vin.
    1. Mix the red wine, the bay leaf, the thyme, the pepper and the salt.
    2. Your result is ready for further use.
  2. Marinate the chicken leg for at least 10 hours.
  3. Fru the bacon bits until they are crispy.
  4. Remove from pan and set aside.
  5. Add the shallot and fry on medium temperature until colored.
  6. Remove from pan and set aside.
  7. Add the butter to the pan.
  8. Add the chestnut mushroom and fry on medium temperature until colored.
  9. Remove from pan and set aside.
  10. Add the olive oil to the pan.
  11. Add the chicken leg to your pan and sear on medium temperature until colored. Use multiple portions if needed.
  12. Remove from pan and set aside.
  13. Add the flour and mix together to a roux.
  14. Deglaze with the marinade for coq au vin and the cognac.
  15. Grab a new pan.
  16. Add the chicken legs, the marinade for coq au vin, the bacon bits, the shallots, the chestnut mushrooms, the cognac, the chicken stock and the tomato paste to the stew.
  17. Cook the stew for 45 more minutes without a lit. So the stew becomes a bit thicker.
  18. Prepare the beurre manié.
    1. Mix the butter and the flour.
    2. Your result is ready for further use.
  19. Remove the chicken leg.
  20. Slowly add the beurre manié bit by bit while whisking until you have a smooth mixture.
  21. Add the chicken legs to the stew.
  22. Your dish is ready, enjoy!

More about the ingredients used: