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Coq au vin is a really delicious and rather light chicken casserole. Best of all – this recipe gets you into the flaming business. If you want to make an authentic version, marinate the chicken in red wine overnight.
Coq au vin is a classic French recipe that has its roots in Burgundy, a region in eastern France. The dish traditionally consists of chicken that has been braised in red wine, along with bacon, mushrooms, and onions. It is a hearty and flavorful dish that is perfect for cold winter evenings.
The history of coq au vin can be traced back to the days of the Gauls, who were the ancestors of the French people. They used to cook roosters in wine to tenderize the meat and to enhance its flavor. Over time, the dish evolved to include the addition of bacon, mushrooms, and onions, which helped to round out the flavors and add depth to the dish.
There are many variations of coq au vin, and the recipe can be adapted to suit different tastes and preferences. Some chefs like to use white wine instead of red wine, which gives the dish a lighter flavor. Others like to add herbs such as thyme, rosemary, or bay leaves, which add a fragrant aroma and depth of flavor to the dish. Some recipes call for the chicken to be marinated in wine for several hours before cooking, which helps to tenderize the meat and infuse it with flavor.
One popular variation of coq au vin is the addition of cognac or brandy, which is added to the dish towards the end of the cooking process. This helps to add a depth of flavor and complexity to the dish, and it is a popular addition in many high-end restaurants.
Overall, coq au vin is a classic French dish that has been enjoyed for centuries. Its rich history and versatility make it a favorite among chefs and foodies alike, and it is sure to remain a staple in French cuisine for many years to come.
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- 1 organic chicken
- ½ bottle red win Beaujolais wine is fine
- 5 dl chicken stock
- 10 gourmet mushrooms
- 10 small onions shallots ok
- 120 g bacon
- 2 carrots
- 1 whole garlic
- 0.5 dl cognac for cooking
- 1 tablespoon wheat flour
- 3 bay leaves
- 1 teaspoon sugar
- 1 tbsp dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tbsp butter or olive oil
- 1 bunch of parsley for garnish
- Take a good knife and cut the chicken into a few pieces. Leave the skin on. Cut the breast pieces whole and cut in half down the middle.
- Preheat the oven to 175C.
- Take a large flameproof pan. Put a little butter in it. Fry the chicken pieces to get a nice colour on the surface. Grind the pieces and turn them in the pan.
- Pour the wine into the pan, remove the pan from the cooker hood and put the fire on – VOILA! Let the flames flicker out properly.
- Put the frying pan back on the hot plate and boil clean with the red wine. Pour the wine into the pot from the pan.
- Chop the bacon into small pieces and begin to fry in the pan. The bacon should become really crispy. Cut the stem off the mushrooms and cut into four pieces. Add the mushrooms to the pan with the bacon.
- Peel the onions, but leave them whole. Add the onions to the pan as well to add a little colour. Put the whole thing into the pot and fill the pot with chicken broth.
- Peel the carrots and cut into small pieces for the stew. Remove the stem from the garlic and add to the pot as is. Add the bay leaves and spices to the pot. Cover and simmer in the oven for an hour.
- Remove the pot from the heat and check the situation. The mushrooms should be browned, the onion soft and the sauce slightly thickened. Also check the flavour and taste if anything is missing.
- Place the chicken in the wine in a serving dish, pour the sauce over it and garnish with chopped herbs
Nutrition (values are an approximate guide)
Last Updated on May 12, 2023 by Flavorado