Coq au vin is a signature dish of French cuisine, made from marinated cuts of rooster, then braised in red or white wine, enhanced with a bouquet garni, bacon, mushrooms, carrots and onions. It is a rooster stew to which a large amount of wine is added (generally the wine used is red but sometimes white is used). It usually also has some turnip or onion-type vegetables and the improved versions can even include some mushroom, traditionally the Morchella).
Learn how to make Coq Au Vin with this simple and easy recipe!
Coq Au Vin
6
servings1
hour1
hourCheck the ingredients list and follow the step-by-step preparation method for your Coq Au Vin to be perfect.
Ingredients
100ml Cooking Oil
300ml Red Wine
500ml Chicken Stock
5g Rosemary
5g Thyme
50g Garlic
100g Celery
100g Leeks
150g Flour
150g Shallots
200g Button Mushrooms
300g Carrots
300g Onions
800g Idaho Potatoes
2 Bay Leaves
4 Chicken Legs
4 Streaky Bacon (Optional)
2 Tablespoons Butter
2 Tablespoons Tomato Paste
For Seasoning White Pepper
For Seasoning Salt
To Garnish Chopped Parsley
1 Piece Parchment Paper
Directions
- Cut 200g of Button Mushrooms into quarters;
- Cut 100g of Leeks into 2cm slices;
- Cut 100g of Celery into cubes;
- Cut 300g of Onions into thick slices;
- Cut 300g of Carrots into cubes;
- Cut 800g of Idaho Potatoes into cubes;
- Blend 50g of Garlic;
- Blend 150g of Shallots;
- Season 4 Chicken Legs with Salt and Pepper;
- Coat the Chicken Legs with 150g of Flour;
- Dust off the Excess Flour;
- Heat 100 ml of Cooking Oil in a medium pan;
- Sear the Chicken Leg on both sides until Golden Brown;
- Remove from the pan and set aside;
- In the same pan, fry 4 Slices of Streaky Bacon (Cut into 2 cm) to render the fat;
- Add the chopped Vegetables;
- Add Chopped Shallots;
- Add Chopped Garlic;
- Add 5g of Rosemary;
- Add 5g of Thyme;
- Add 2 Pieces of Bay Leaves;
- Toss and fry for about 3 Minutes;
- Add in 2 Tablespoons of Butter;
- Add 2 Tablespoons of Tomato Paste;
- Fry until Paste turns Slightly Brown;
- Pre-heat Oven to 180°;
- Deglaze with 300ml of Red Wine for 15 to 20 Minutes;
- Pour the Vegetables over Chicken Legs in a Baking Tray;
- Add in 500ml of Chicken Stock;
- Cover with Parchment Paper;
- Bake for about 60 minutes;
- Strain out about 500ml of Gravy;
- Reduce the Liquid over heat (Until it thickens);
- Drizzle the Gravy generously over the Chicken Legs before serving;
- Garnish with Chopped Parsley;
- Your Coq Au Vin is ready!
