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Coq au vin, braised in red wine

Coq au vin, braised in red wine

Main dishes

A slow-braised chicken in red wine with bacon, onion, and mushrooms, bound with butter. A classic French dish, perfect for festive meals.

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Recipe from Yivan000, Urbano, adapted by Recette de cuisine ·

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A classic French dish: chicken slowly braised in a red wine sauce, with bacon and mushrooms.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 30 min
  • Total2 hr
  • DifficultyMedium
  • Cooking methodBraised in wine

Ingredients

6 people
  • $0.55
  • $1.04
  • $0.36
  • $1.27
  • $0.02
  • $0.27
  • $1.58
  • $0.42

Directions

  1. In a frying pan, cook the bacon until the fat has rendered.
  2. Remove the bacon and add the butter. ≈ 3 min
  3. Brown the chicken pieces in the butter.
  4. Serve them in a dish. ≈ 3 min
  5. In the remaining fat, brown the onions for 10 minutes.
  6. Add the garlic and mushrooms. ≈ 3 min
  7. Then, add the bacon and the chicken. ≈ 3 min
  8. Add the brandy and let it warm for a few moments.
  9. Add the bouquet garni, spices, and red wine. ≈ 3 min
  10. Cover and cook over low heat until the chicken is cooked through.
  11. Remove the chicken and mushrooms, and arrange them in a dish. ≈ 3 min
  12. Thicken the sauce with the roux.
  13. Pour the sauce over the chicken. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 2 strips of bacon, cut into squares
  • 60 g of butter
  • 2 kg of chicken, cut into medium-sized pieces
  • 500 g of onions, finely chopped
  • 4 cloves of garlic, crushed
  • 250 g of fresh mushrooms
  • 60 ml of brandy
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 360 ml of red wine
  • 3 tablespoons of softened butter (butter and flour mixed together)

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