Coq au Vin (Chicken Braised in Red Wine)
Coq au Vin is a classic French stew in which chicken is braised slowly in red
wine to yield a rich sauce. Sliced or baby carrots and potato chunks can be added to this, if desired.
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- 1 chicken, cut into 9 pieces
- 2 tablespoons unsalted butter
- 10 ounces pearl onions, peeled
- 4 slices bacon, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 3/4 cup chicken stock
- 1 bouquet garni (parsley, thyme, bay leaves), (garlic optional)
- 1/2 pound whole button mushrooms
- 2 cups red wine (Pinot Noir, Burgundy, etc.)
- Salt, pepper
- 1 tablespoon red wine vinegar
- Brown the chicken in the butter in a frying pan over moderate heat.
- Place chicken in a heavy casserole.
- Brown the onions and bacon in the frying pan and add to the chicken.
- Remove all but 2 tablespoons fat from the pan.
- Add the flour and stir well.
- Add chicken stock, bouquet garni, mushrooms, wine, salt and pepper. Stir and
pour over the chicken. Cover and simmer for 30 minutes.
- Add the red wine vinegar.
- Reduce the sauce before serving.
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