Traditional Coq au Vin

Tender chicken pieces falling off the bone, coated in a dark, glossy red wine sauce. The smoky aroma of bacon and sweetness of carrots infuse a velvety sauce that perfectly coats the spoon.

• Prep time: 40 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1171
• Protein: 81 g
• Carbs: 16 g
• Fat: 60 g

Ingredients

• 1.5 kg Chicken thigh ( cut into pieces )
• 750 ml Red wine ( full-bodied like Burgundy )
• 200 g Smoked lardons ( in matchsticks )
• 250 g Button mushroom ( quartered )
• 2 piece Yellow onion ( sliced )
• 2 piece Carrot ( in thick slices )
• 2 piece Garlic ( crushed )
• 30 g Wheat flour ( for dusting )
• 50 g Minimum butter sweet ( cold, for the sauce finish )
• 1 piece Bouquet garni
• 250 ml Veal stock concentrate
• 50 ml Cognac

Instructions

1. Garnish preparation

   In a cast iron pot, brown the smoked bacon lardons and quartered mushrooms. Once they are golden and the fat has rendered, remove and set aside.

2. Searing the chicken

   In the same fat, sear the chicken pieces over high heat. The skin must be well-colored and crispy. Remove the meat.

3. Sweating the aromatics

   Add onions and carrots. Sweat them without too much browning. Add crushed garlic and flambé with cognac (if available).

4. Dusting and deglazing

   Return chicken to the pot. Dust with flour and stir to cook the flour for one minute. Pour in the red wine and veal stock. Scrape the browned bits from the bottom. Add the bouquet garni.

5. Simmering and finishing

   Cover and simmer on low heat for 1.5 hours. By the end, the sauce should be reduced and coat the meat. Add the reserved bacon and mushrooms. Adjust seasoning and whisk in butter to make the sauce shine.

Chef's tips

• Don't skip the dusting (singeage): the flour must cook slightly with the fat before adding liquid to avoid a raw flour taste.
• The dish is even better the next day as the sauce becomes richer after resting.
• If the sauce is too thin at the end, remove the meat and reduce over high heat until syrupy.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Reheat gently while covered.