Coq au Vin

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coq-au-vin

Coq au Vin

Can I use the word SEXY describing a dish? When it looks as luscious as this classic Coq au Vin, cooked with a great bottle of Beaujolais, stock and its own juices, then I sure can. But don’t be intimidated; this succulent chicken is a one-pot dish. My recipe calls for whole chicken legs, drumstick and thighs attached, which you sear nicely till golden brown on both sides. Then scrape all those tasty brown bits with diced shallots, potatoes and diagonally sliced small carrots. Pour in the wine and stock and let chicken do its magic. I like using gourmet mushrooms in my recipes and this one is no exception. I sear them quickly in a hot pan then at the last minute add mushrooms to the pot. For the dish to look glorious, add a touch of green, in this case finely chopped parsley. Chicken in wine sauce emerges exceptionally moist and tender after an hour of slow cooking in a Dutch oven. Serve it hot with the same wine you used for cooking to really bring the best flavors! Enjoy!

coq-au-vin-ingredients

Ingredients: chicken legs, shallots, potatoes, carrots, mushrooms, red wine, chicken broth, flour, parsley, olive oil, salt and pepper.

coq-au-vin-mushrooms

Gourmet mushrooms, like these from Mycopia brand, add a touch of elegance and finesse to the dish. But please feel free to incorporate your favorite variety. Mushrooms pictured are Forest Nameko, Velvet Pioppini and Nebrodini Bianco.

coq-au-vin-season-chicken

Season chicken legs very generously with salt and freshly ground pepper.

coq-au-vin-seared-chicken

Heat a large flat-bottomed Dutch oven or other deep, heavy pot over medium high heat, add oilWithout overcrowding the pan, sear  two legs at a time in the pot for 3 minutes then flip and cook for another 3 minutes. Transfer to a plate.

coq-au-vin-shallotcoq-au-vin-dicing-shallot

Finely chop shallots.

coq-au-vin-sautee-shallots

Pour most of the fat and oil out from the pan. Drizzle the pot lightly with olive oil, cook shallots for 3 minutes.

coq-au-vin-sliced-potatoes

Peel potatoes and cut them into half an inch pieces.

coq-au-vin-cut-carrots-diagonally

Peel and cut carrots diagonally.

coq-au-vin-chopped-parsley

Finely chop parsley and set it aside.

coq-au-vin-add-potatoes-to-the-pancoq-au-vin-add-wine

Add potatoes and carrots, season generously with salt and pepper and stir them well with shallots, cook for few minutes. Add ½ cup wine and using a wooden spoon scrape up all the browned bits from the bottom of the pot then pour in the rest of wine.

coq-au-vin-whisk-until-well-combined

Place flour into a small bowl, add 2 tablespoons of wine from the pot and whisk vigorously until it resembles a heavy cream consistency, add more wine if needed. Slowly whisk it in to the pot.

coq-au-vin-add-chicken-legscoq-au-vin-add-chicken-broth

Return chicken legs to the pot and pour in chicken broth. Cover, reduce the heat to medium-low, and simmer until meat is very tender, 50-60 minutes depending on the size.

coq-au-vin-cooked-dish-in-the-pot

In a separate pan, sear mushrooms in some vegetable oil for 5 minutes, until nicely browned. Season with salt and pepper and add to the pot. Sprinkle with parsley on top, serve hot.

coq-au-vin

Most of the wine and stock will cook down to a creamy sauce.

coq-au-vin

Serve with medium-bodied red wine to cut down on richness of the dish. Young Beaujolais is my favorite!

 

Bon Appétit!
Svitlana

Coq au Vin

recipe details

Serves 4

Ingredients

  • 4 chicken legs, thigh and drumstick together, rinsed and pat dry
  • 2 shallots, finely chopped
  • 6 medium potatoes, peeled, cut into ½ inch pieces
  • 2 small carrots, peeled, cut diagonally into 3 pieces
  • 16 oz. gourmet mushrooms (Mycopia brand) Forest Nameko, Velvet Pioppini, Trumpet Royale, Nebrodini Bianco
  • 2 cup red wine (Beaujolais)
  • 1 ½ cup low-sodium chicken broth
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 1tablespoon flour
  • 1tablespoon olive oil
  • Sea salt and freshly ground back pepper

Directions

  1. Heat a large flat-bottomed Dutch oven or other deep, heavy pot over medium high heat, add oil. Season chicken legs generously with salt and freshly ground black pepper. Without overcrowding the pot, sear two legs at a time for 3 minutes on each side, until golden brown. Transfer to a plate, set aside.
  2. Pour most of the oil and rendered fat out from the pot, leaving all the browned bits intact. Drizzle the pot lightly with olive oil, add shallots to the pot and cook for 3 minutes. Add potatoes and carrots, season generously with salt and pepper and stir them well with shallots, cook for few minutes more. Add ½ cup wine and using a wooden spoon scrape up all the browned bits from the bottom of the pot then pour the rest of wine.
  3. Place flour into a small bowl, add 2 tablespoons of wine from the pot and whisk vigorously until it resembles a heavy cream consistency, add more wine if needed. Slowly whisk flour mixture into the pot until well combined.
  4. Return legs to the pot and pour in chicken broth. Cover, reduce the heat to medium-low, and simmer until chicken legs are very tender, 50-60 minutes. Stir the meat and vegetables with wooden spoon half way into the cooking time to prevent the sauce and meat sticking to the bottom of the pot.
  5. In a separate pan, sear mushrooms in some vegetable oil for 5 minutes, until nicely browned. Season with salt and pepper and add to the pot with chicken. Sprinkle with parsley on top, serve hot!

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