Coq Au Vin
- 🐔 1 kg marinated chicken pieces, thighs preferred
- 🍷 1 litre red wine marinade, made with carrots, shallots, onion, bouquet garni
- 🍗 500 ml reduced brown chicken stock
- 🥃 100 ml Courvoisier Cognac, divided
- 🧅 125 g pearl onions
- 🧈 0.5 tablespoon butter
- 🍚 0.5 tablespoon granulated sugar
- 💧 100 ml water
- 🥓 125 g smoked pork belly or pancetta, cubed
- 🍄 125 g button or forest mushrooms
- 🍞 4 slices of white bread, for croutons, optional
- 🌿 Fresh parsley for garnish
- 🧂 Salt & pepper
Experience the classic flavors of French cuisine with this Coq Au Vin recipe—chicken pieces are marinated in a rich red wine concoction, braised to perfection, and elegantly garnished with pearl onions, pancetta, and mushrooms.
Experience the classic flavors of French cuisine with this Coq Au Vin recipe—chicken pieces are marinated in a rich red wine concoction, braised to perfection, and elegantly garnished with pearl onions, pancetta, and mushrooms. This dish is perfect for a memorable dinner and offers a taste of traditional French cooking.
Ingredients
🐔 1 kg marinated chicken pieces, thighs preferred
🍷 1 litre red wine marinade, made with carrots, shallots, onion, bouquet garni
🍗 500 ml reduced brown chicken stock
🥃 100 ml Courvoisier Cognac, divided
🧅 125 g pearl onions
🧈 0.5 tablespoon butter
🍚 0.5 tablespoon granulated sugar
💧 100 ml water
🥓 125 g smoked pork belly or pancetta, cubed
🍄 125 g button or forest mushrooms
🍞 4 slices of white bread, for croutons, optional
🌿 Fresh parsley for garnish
🧂 Salt & pepper
Instructions
1- Day Before / Pre-preparation:
- Marinate chicken: Submerge chicken pieces in a red wine marinade with carrots, shallots, onion, and bouquet garni overnight, minimum 12 hours.
- Prepare Stock: Craft a rich brown chicken stock from scratch and set aside.
2- Day of Cooking:
- Filter and Reduce Stock: Strain the brown chicken stock, simmer to reduce in a saucepan.
- Dry Chicken: Pat marinated chicken dry with kitchen towels, keeping marinade and vegetables separate.
3- Prepare Marinade Reduction:
- Strain marinade, heat liquid in a saucepan to reduce for 10-15 minutes.
4- Thicken Stock:
- Stir beurre manié into the reduced stock to achieve a sauce-like consistency.
5- Preheat Oven:
- Set oven to 200°C (392°F).
6- Brown Chicken:
- Sear chicken pieces in a butter-oil mix in the Dutch oven until golden.
7- Sauté Vegetables:
- Cook dried marinade vegetables in the same Dutch oven.
8- Combine Chicken and Vegetables:
- Return chicken to Dutch oven with vegetables.
9- Flambé:
- Add 50 ml Cognac, ignite carefully, and let flames subside.
10- Add Reduced Liquids:
- Pour reduced marinade liquid and thickened stock; include bouquet garni.
11- Braise in Oven:
- Cover and cook in oven for 25-30 minutes.
12- Prepare Garnish:
- In a small saucepan, caramelize pearl onions with butter, sugar, and water.
- Flash fry pancetta and mushrooms separately in frying pan.
- Optionally, fry bread in butter for croutons.
13- Rest Chicken & Prepare Sauce:
- Remove chicken, strain pot contents. Adjust sauce seasoning.
14- Combine Garnish with Sauce:
- Add half pancetta/mushrooms to sauce. Stir in remaining 50 ml Cognac.
15- Serve:
- Arrange chicken on a dish, pour sauce, garnish with remaining items and parsley.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: Not specified
Equipment:
🏺 Le Creuset Dutch oven, blue cast iron
🍳 De Buyer frying pan
🍲 Stainless steel saucepans, various sizes
🥄 Stainless steel strainer/sieve
🔗 Metal tongs
🥢 Wooden spoon
🌀 Whisk, metal with plastic handle
🧻 Kitchen towels
🥤 Metal baking tray
🔥 Lighter, for flambé
🔪 Oven
Cooking Tips:
- Thoroughly dry chicken and vegetables for optimal browning.
- Use the freshest ingredients for maximum flavor.
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French Cooking Academy: https://www.youtube.com/@FrenchCookingAcademy
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