How to Make Yummy 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 have Coq Au Vin using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Coq Au Vin

1. You need 500 ml of Red Wine.
2. You need 25 ml of Brandy (optional).
3. Prepare 1 of Carrot.
4. You need 2 of Red Onions.
5. You need 6 of Chicken thighs.
6. It's 3 rashers of Thick Cut Streaky Bacon.
7. Prepare of Butter.
8. Prepare 250 ml of Chicken Stock.
9. Prepare 250 grams of Button Mushrooms.
10. You need 2 cloves of Garlic.
11. Prepare 3 sprigs of Thyme.
12. Prepare 2 of Bay Leaves.
13. It's of Parsley.
14. Prepare 3 of Large Potatoes (for the mash).
15. It's of Flour/Corn Starch (to thicken the sauce).

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 step by step

1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning)..
2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan..
3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven..
4. Once the chicken has a bit of colour to it, remove it..
5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan..
6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional)..
7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock).
8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste..
9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes)..
10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now..
11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine..
12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley..
13. Serve with mashed potatoes..
14. Tip#.
15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato..
16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash..

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.