📷 : Coq au vin, Linden.jpg (CC0, Gerda Arendt) · CC0, Gerda Arendt · via Wikimedia Commons

Main Course · France · Dijon

Coq au Vin 🍷

Name: Coq au Vin
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2-4 servings
Cuisine: French
Ingredients: 1.5kg chicken (legs and thighs); 200g lardons or thick bacon; 750ml red wine (Burgundy); 200ml chicken stock; 12 pearl onions; 250g button mushrooms; 2 garlic cloves; 1 carrot, sliced; 2 tbsp flour; 1 bouquet garni (thyme, bay, parsley); butter, salt and pepper

Burgundy's Sunday classic: chicken braised in red wine with lardons, pearl onions and mushrooms until the sauce turns glossy, dark and deeply winey. Slow French cooking at its most forgiving.

Bourgogne-Franche-Comté French ⏱ 150 min Medium

Method

1

Brown the lardons, then the chicken pieces in their fat; set both aside.
2

Soften carrot, garlic and onions in butter, sprinkle in flour and toast briefly.
3

Return chicken and lardons, pour in wine and stock, add the bouquet and simmer gently for 75 minutes.
4

Sauté the mushrooms separately, add them for the last 15 minutes, then reduce the sauce until it coats a spoon.

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Coq au Vin 🍷

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