Easy Coq au Vin Recipe
This delicious and easy coq au vin recipe comes from the late, great French chef Michel Richard, who I had the pleasure of working for during my early days as a chef. I worked at Michel’s restaurant Citrus on Melrose Avenue in Hollywood during the late 1990s, where I learned many of the basics of French cooking.
This recipe for coq au vin is easy, but fairly time consuming. Be sure to marinate the chicken for at least 4 hours, or overnight, for the best flavor. Although the original French recipe calls for coq (rooster), most people make it with chicken these days. Use a good quality wine when preparing this dish.
French Coq Au Vin (Chicken in Wine)
Adapted from Michel Richard
4 chicken legs, with thighs attached or 6 chicken thighs (without legs)
4-6 thyme sprigs
4 garlic cloves, crushed or 1 tablespoons of garlic-shallot puree
1½ cups Cabernet Sauvignon
6 ounces beet juice (from unsweetened canned beets) - or another 3/4 cup additional Cabernet
½ tablespoon unsalted butter
3 slices bacon, halved lengthwise and cut crosswise into ¼-inch pieces
16 pearl onions, peeled
2 medium carrots, peeled and thinly sliced
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon tomato paste
16 medium-large button mushrooms
Salt and freshly ground black pepper
How to Make Coq au Vin:
Marinate the chicken pieces in a large casserole dish with wine, thyme, garlic and beet juice. Cover and refrigerate for 4 hours or overnight, turning over once in a while to ensure even marinating.
When ready to cook, drain the chicken pieces on a paper towel and pat dry. Strain the marinade and reserve for the dish.
Preheat oven to 300 F. Melt butter in a Dutch oven. Brown the bacon bits, and scoot to the side of the pot. Brown the chicken pieces in the bacon fat on both sides, about 3 minutes each.
Add onions and carrots to the pot with the bacon. Add flour and stir well, about 3 minutes.
Add the chicken stock and tomato paste, stirring to get all bits incorporated. Add strained marinade and bring to a boil. Add the chicken, cover pot, and place in the oven for about 30 minutes, turning chicken once in a while until cooked.
Remove pot from oven and place on a burner. Remove chicken pieces and place in a casserole dish. Put in the oven to keep warm at about 180F.
Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by half, about 20 minutes. Remove thyme and season with salt and pepper.
When ready to serve, place chicken on plate with some vegetables and lots of sauce on top. Serve chicken with garlic mashed potatoes or risotto if desired.
Garlic Mashed Potatoes:
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Coq Au Vin | The French Chef Season 2 | Julia Child
Julia Child cooks up France’s most famous chicken dish -- Coq au Vin --and makes dining at home just as easy and exciting as dining out.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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How To Make French “Chicken With Wine” (Coq Au Vin)
Coq au... WHAT!? Recipes like coq au vin aren't difficult if you trust the process!
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Coq Au Vin
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Simple Coq au Vin Recipe - Titli's Busy Kitchen
Coq au vin is a very simple dish of chicken cooked in red wine. It's easy to make and rich in flavour. Written recipe at
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Ingredients
- Chicken, cut into 10 pieces with the bone still in (or you can just use drumsticks)
- 3 bay leaves
- Small bunch thyme
- 12 baby shallots, peeled
- 2/3 bottle of red wine (I used pinot noir)
- 400g bacon speck, skin off and diced into lardons
- 2 carrots, diced
- 200g button mushrooms, sliced into halves
- 3 tbsp grapeseed oil
- 2 tbsp flour
- 700ml chicken stock
- 1 tbsp tomato paste
- Finely cut parsley for garnish
- Potato mash to serve
Method
1. Start by marinating the chicken for 6-24 hours in the red wine with 2 bay leaves, 1/2 of the thyme and the shallots.
2. Remove the chicken from the fridge and drain off the wine (but keep it for the next step).
3. Place the wine into a pot and reduce it by half.
4. In a large fry pan or casserole dish, heat the oil and brown the chicken on all sides.
5. Remove from the pan and brown off the bacon and set aside. Next, do the same to the shallots and carrots. And finally, for the mushrooms, use a splash of stock if the pan starts to get too dark.
6. Remove the mushrooms from the pan and add the flour. After 2 minutes, add the stock and stir well.
7. Add the wine and tomato paste and stir well.
8. Add the chicken, bacon and veg back to the pot as well as the thyme and bay leaves.
9. Cook this on med-low heat for 45 minutes.
10. Garnish with parsley and serve with mashed potato
11. Enjoy!