How to Cook Delicious Coq Au Vin

Coq Au Vin. She begins by chopping up four ounces of bacon and cooking it. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Kosher salt and freshly ground black pepper A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you.

Remove and drain on kitchen paper. Julia Child's Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. You can cook Coq Au Vin using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Coq Au Vin

1. Prepare 2 kg of Chicken thigh fillet, into large pieces (4cm).
2. Prepare 5 slice of Bacon.
3. You need 8 of eschalots, peeled, halved.
4. Prepare 4 of Very small onions, sliced.
5. It's 400 grams of Mushrooms, chunks.
6. It's 2 clove of garlic, crushed.
7. It's 10 small of potatoes, halved.
8. Prepare 1 1/2 cup of Red wine.
9. It's 1 of Litre chicken stock.
10. You need 1 1/2 tsp of Dried thyme.
11. You need 1 of Salt & pepper to taste.

While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry the sauce lacked the depth of flavor that makes this dish famous.

Coq Au Vin instructions

1. Fry chicken pieces in a large pan until well browned on all sides. Set aside..
2. Use the same pan to fry sliced onion and bacon. Drain on paper towel and set aside..
3. Now throw everything into a large slow cooker, lid on. 7 hours on low or around 3 1/2 hours on high..
4. Very tasty- enjoy.

If you are going to make Coq Au Vin take the time to do it right and don't try to take a shortcut. Coq au vin—literally "cock (rooster) with wine" in French—was originally developed as a way to make the tough meat of an older rooster edible. Coq au vin and boeuf bourguignon are two of the best dishes in world cuisine. But since the wine is the most important flavoring in the dish, you must have a good tasting, full bodied red (Burgundy, if possible). If you don't want to spend a lot of money on an expensive wine, ask Trader Joe's to recommend one, or try an Aldi's wine.