Cut the chicken into 8 pieces. Pat dry with a paper towel and season with salt and pepper.
Ingredients:
Chicken breast, Salt, Black pepper
Description
Coq au vin is a classic dish from French cuisine, originating from the Burgundy region, where chicken is slowly braised in red wine with bacon, pearl onions, and mushrooms. Traditionally made with rooster (coq), whose tough meat required long cooking, today it is made with chicken. The rich, deep flavor of the sauce comes from hours of slow braising in Burgundy wine, which gives the meat incredible tenderness and aroma. This elegant bistro dish is perfect for special occasions and tastes even better reheated the next day.
Składniki (15)
Servings:
4
- Chicken breast 1500 g
- Smoked bacon 200 g
- Chicken broth (concentrate) 300 g
- Butter 60 g
- Wheat flour 40 g
- Tomato paste (triple) 1 g
- Red wine (for cooking) 750 ml
- Onion 0.0 szt.
- Carrot 0.0 szt.
- Parsley root 0.0 szt.
- Garlic 0.8 ząbek
- 🌿 Przyprawy
- Salt 30 g
- ✨ Opcjonalne
- Fresh thyme 0.0 pęczków
- Bay leaf 10 szt.
- Black pepper 10 szczypt
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~105.46 PLN
(26.36 PLN/porcję)
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Preparation steps
1
2
In a large cast-iron pot, sauté the chopped bacon until golden brown. Set aside on a plate.
Ingredients:
Smoked bacon
3
In the bacon fat, brown the chicken pieces in batches for 5 minutes on each side. Set aside.
4
Add butter, sauté the chopped onion and carrot for 5 minutes. Add garlic, sauté for a minute.
Ingredients:
Butter, Onion, Carrot, Garlic
5
Add the flour and mix for 2 minutes. Pour in the wine and broth, add the concentrate, thyme, and bay leaf.
Ingredients:
Wheat flour, Red wine (for cooking), Chicken broth (concentrate), Tomato paste (triple), Fresh thyme, Bay leaf
6
Put the chicken and bacon back in. Bring to a boil, reduce the heat, and simmer covered for 1.5 hours.
7
30 minutes before the end, add whole mushrooms. Cook until the meat is falling off the bone.
8
Season the sauce to taste, sprinkle with chopped parsley. Serve with mashed potatoes or a baguette.
Ingredients:
Parsley root
Fun Fact
Coq au vin is a dish that became popular thanks to Julia Child, who introduced it to American homes.
Best for
Tips
🍽️
Serving
Serve Coq au vin in deep plates, garnished with fresh parsley. It tastes best with mashed potatoes or fresh baguette. Serve at room temperature or slightly warmed to bring out the full flavor.
🥡
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, it's best to do it slowly over low heat, adding a little broth to prevent the sauce from becoming too thick.
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Comments (4)
Dlaczego mój sos się rozwarstwiał? Co robię źle?
Dobre na imprezę - łatwe do przygotowania dla większej grupy.
Fantastyczne danie! Zrobiłam już 3 razy i za każdym razem wychodzi idealnie. Rodzina je uwielbia! ⭐⭐⭐⭐⭐
Dodajcie listek laurowy podczas gotowania - subtelny, ale wyczuwalny aromat.
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