France · France

Coq au Vin (Bourgogne Chicken in Red Wine)

Name: Coq au Vin (Bourgogne Chicken in Red Wine)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: France
Ingredients: chicken pieces 1.2 kg; dry red wine 500 ml; chicken stock 250 ml; bacon lardons 80 g; cremini mushrooms 200 g; pearl onions 200 g; carrot, sliced 100 g; garlic cloves 10 g; fresh thyme 4 g; bay leaves 2 pieces; all-purpose flour 20 g; butter 30 g; olive oil 30 ml; fine salt 6 g; black pepper 2 g

Chicken braised in red wine with mushrooms, bacon and pearl onions.

100 minutes · 4 servings · Moderate

Burgundy's version differs in its own right, with red wine from the region and lardons cooked until they render into the sauce. Long cooking is what gives it depth, and it is finished with a piece of chocolate in some families. The beef should be tender without having lost its shape.

Ingredients

chicken pieces1.2 kg
dry red wine500 ml
chicken stock250 ml
bacon lardons80 g
cremini mushrooms200 g
pearl onions200 g
carrot, sliced100 g
garlic cloves10 g
fresh thyme4 g
bay leaves2 pieces
all-purpose flour20 g
butter30 g
olive oil30 ml
fine salt6 g
black pepper2 g

Directions

1
Marinate chicken in wine, thyme and bay 20 minutes.
2
Cook bacon in oil 5 minutes; remove.
3
Brown chicken in bacon fat 6 minutes.
chicken is golden
4
Sear pearl onions, mushrooms and carrots 8 minutes.
5
Add garlic, flour, strained marinade and stock; braise covered at 160C for 45 minutes.
6
Reduce sauce uncovered 5 minutes; stir.
7
Stir in butter; serve with crusty bread.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content