Main Course
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Coq au Vin (Chicken in Red Wine)
by @NomNomChicken slowly braised in red wine with bacon, onions, and mushrooms — French country cooking.
Source / link: Französische Küche
Ingredients
Amounts adjust automatically.
| 1,5 kg | Chicken (in pieces) |
| 500 ml | Red wine (or non-alcoholic) |
| 100 g | Bacon (diced) |
| 250 g | Onions (pearl or shallots) |
| 250 g | Mushrooms |
| 2 Stück | Carrots |
| 3 Stück | Garlic cloves |
| 1 EL | Tomato paste |
| 2 EL | Flour (or cornstarch) |
| 2 Zweige | Thyme |
| 1 Stück | Bay leaf |
| 300 ml | Chicken broth |
| 2 EL | Oil |
| je 1 Prise | Salt & pepper |
Preparation
Step by step through the recipe
- 1 Marinate 1,5 kg chicken pieces with 2 sprigs thyme, je 1 Prise bay leaf and 500 ml red wine (2–4 hours).
- 2 Remove the chicken, pat dry and sear all over in 2 EL oil until golden brown. Remove.
- 3 Render 100 g bacon in the pot, then sweat 250 g onions, 2 carrots and 3 Stück garlic cloves in it.
- 4 Stir in 1 EL tomato paste and 2 EL flour, then pour in the strained marinade and 300 ml chicken broth.
- 5 Return the chicken and braise covered over low heat for about 60–70 minutes.
- 6 Add 250 g mushrooms in the last 15 minutes.
- 7 Season with je 1 Prise each of salt & pepper and serve with baguette or potatoes.
Notes & tips
Note: Naturally contains no milk, egg, or soy. Gluten only if thickened with flour (can be replaced with cornstarch).
Nutrition
estimated per serving- Calories
- 1288 kcal
- Protein
- 89 g
- Fat
- 60 g
- Carbs
- 41 g
– = ingredient not in nutrition database (estimate incomplete)
