Coq Au Vin Classic French Chicken

Recipe Introduction

Quick Hook

Ever wondered how to impress at your next dinner party? Honestly, one of the best french chicken dishes is Coq au Vin .

It's proper lush and will make you look like a Michelin star chef, even if you're not.

Brief Overview

Coq au Vin is classic French cuisine . This dish has been gracing tables for generations. It's braised chicken recipes that are both comforting and elegant, steeped in history.

It’s rated medium difficulty and takes about 3 hours from start to finish. This recipe will give you about 6 servings.

Main Benefits

Want to boost your protein intake? Chicken is great for you! This Julia Child chicken recipes is perfect for a special occasion like a birthday or Christmas gathering.

What makes this recipe special? The depth of flavour you get from braising the chicken in red wine total bliss.

Want more French Recipes Chicken ? Let's dive into how to make this Red wine chicken a smashing success.

Getting Your Kit Together

Before we turn you into a domestic god or goddess, you'll need a few bits and bobs:

• A large Dutch oven or heavy bottomed pot with a lid.
• The usual suspects: cutting board, knife, measuring cups, and spoons.
• Tongs and a slotted spoon.

Now you know what you are doing, Lets' get cracking!

Ingredients & Equipment: Your Coq au Vin Toolkit

Alright, so you're ready to tackle Coq au Vin , one of those classic French chicken dishes that sounds fancy but is totally doable.

I remember the first time I tried making it. Oh my gosh, it was a bit of a disaster. I forgot to pat the chicken dry and it just steamed in the pan.

Learn from my mistakes, yeah? Before we start, let's talk about what you need to make this French entree recipes sing.

This red wine chicken is gonna be epic!

Main Ingredients: The Building Blocks

Here's what you need to make this Chicken for Dinner Party dish. These are your basic ingredients.

• Chicken thighs: 6 bone-in, skin-on (about 3.3 lbs / 1.5 kg ) Quality is key here. Look for plump chicken, not watery or pale.
• Olive oil: 2 tbsp ( 30 ml ), separated.
• Kosher salt: 1 tsp ( 5 g )
• Black pepper: ½ tsp ( 2.5 g )
• Dry red wine: 1 bottle ( 750 ml / 25 fl oz ), Burgundy or Pinot Noir recommended. Use something you’d actually drink. Don't use that sketchy cooking wine, okay?
• Bay leaves: 2
• Fresh thyme: 4 sprigs
• Garlic: 2 cloves , minced
• Bacon: 6 oz / 170 g , cut into small pieces. I love using thick cut bacon, personally.
• Onion: 1 large , chopped (about 7 oz / 200 g )
• Carrots: 2 , chopped (about 5.3 oz / 150 g )
• Celery: 2 ribs , chopped (about 3.5 oz / 100 g )
• Cremini mushrooms: 8 oz / 225 g , quartered
• All-purpose flour: 2 tbsp ( 30 g )
• Chicken broth: 1 cup ( 240 ml / 8 fl oz )
• Tomato paste: 2 tbsp ( 30 ml )
• Frozen pearl onions: 8 oz / 225 g , thawed. If you can't find pearl onions, regular ones will do.
• Fresh parsley: 2 tbsp , chopped, for garnish

Seasoning Notes: Flavor Boosters

Here's the magic that goes into braised chicken recipes :

• Bay leaves and thyme: A classic combo for French Recipes Chicken . Don't skip these.
• Bacon fat: Don't drain it all. It adds serious flavour.
• Tomato paste: Adds depth and richness.
• Wine substitutes: If you're avoiding alcohol, chicken broth with a splash of red wine vinegar works, but it's not quite the same.

Equipment Needed: Keeping it Simple

You only need a few things to create this Julia Child chicken recipes masterpiece:

• Dutch oven: A big, heavy pot with a lid is essential. If you don't have one, a large, heavy bottomed pot will do.
• Cutting board and knife: Obviously.
• Measuring cups and spoons: Precision matters, especially with French meat recipes .
• Tongs: For searing the chicken.
• Slotted spoon: For removing the bacon.
• Small bowl: For mixing the herbs and garlic.

Honestly, that's all you need. Now, let's move on to the step-by-step instructions. Remember, this is a journey, not a race! Enjoy the process of creating this classic French cuisine dish.

Cooking Method: Braising Chicken Like a French Chef

Let's talk about braising some chicken! It's how you make those drool worthy, fall off-the-bone dinners chicken dreams are made of. We are diving into Coq au Vin, one of the most amazing french chicken dishes .

Trust me, this isn't just cooking; it's an experience. You know? It is a great choice for chicken for dinner party and it is always impressive.

I had my first ever Coq au Vin at a tiny bistro in Paris. Honestly, it changed my life.

Prep Like a Pro: Mise en Place for Coq au Vin

Before we fire up that hob, let's get our ducks in a row. Mise en place is your best friend.

Chop your bacon, onions, carrots, and celery. Quarter those mushrooms. Thaw your pearl onions. Mix your garlic and thyme together.

It seems easy? But, Trust me, this is what separates average French recipes chicken from something truly special.

step-by-step: Turning Chicken into Coq au Vin Gold

Right, let's get cooking!

1. Marinate Time: Toss your chicken with olive oil, salt, pepper, red wine, bay leaves, thyme, and garlic. Stick it in the fridge. At least 4 hours, overnight is better.
2. Sear it: Heat olive oil in a Dutch oven. Pat chicken dry and sear it until golden. This is crucial! Set aside.
3. Sauté Veggies: Cook bacon until crispy. Take it out. Sauté onion, carrots, and celery in the bacon fat. About 5- 7 minutes.
4. Mushroom Magic: Add mushrooms and cook until browned, about 5 minutes.
5. Deglaze and Thicken: Stir in flour, cook for 1 minute. Gradually whisk in reserved marinade, scraping the bottom of the pot. Add chicken broth and tomato paste. Simmer.
6. Braise Away: Return chicken and bacon. Add pearl onions. Reduce heat, cover, and simmer for 2 hours. The internal temp should be 165° F ( 74° C) . That is important!
7. Serve it Up: Discard bay leaves and thyme. Garnish with parsley. Serve hot with mashed potatoes or crusty bread.

Pro Tips: Secret Weapons for Braising Success

• Use good wine. A decent bottle makes all the difference. Pinot Noir works a treat.
• Pat your chicken dry. You know why? It will give you a better sear.
• Low and slow wins the race. No rushing! This is about flavour development. This one is one of the best braised chicken recipes . You'll impress everyone, from the most amateur home cook to the most serious food critic. The result? It is delicious and easy to cook red wine chicken that will impress your family and friends. This classic French cuisine is both amazing and timeless, a must know of all French meat recipes

Recipe Notes: Your Coq au Vin Cheat Sheet

So, you're ready to tackle some french chicken dishes , huh? Awesome! Before you dive headfirst into this Coq au Vin recipe , let's chat about a few things.

Consider this your little survival guide. Trust me, these tips will make your classic French cuisine experience way smoother. I have done many French Recipes Chicken , and they are always the best Dinners Chicken .

Serving Suggestions: Let's Get Fancy (or Not!)

Presentation, presentation, presentation. You know, you eat with your eyes first! For plating this French Entree Recipes , scoop some creamy mashed potatoes onto a plate.

Then, top it with the red wine chicken . A sprig of fresh parsley adds a pop of colour. Honestly, it's like a hug on a plate!

As for sides, keep it simple. Steamed green beans or a crusty baguette for soaking up that glorious sauce are both winners.

Wine wise, a light bodied Pinot Noir or a crisp Sauvignon Blanc would be amazing. My favorite way to enjoy my Chicken For Dinner Party .

Storage Tips: Saving Leftovers (if There Are Any!)

Refrigeration is your friend. Pop any leftover braised chicken recipes into an airtight container. They'll happily chill out in the fridge for up to 3 days.

Freezing this isn’t ideal. The sauce tends to separate a bit upon thawing. But hey, if you must, make sure it’s cooled completely before freezing.

Use a freezer safe container. Defrost it overnight in the fridge and reheat gently.

Reheating is a breeze! Either microwave it (covered) until piping hot. Or, gently warm it in a pot on the stove. Internal temp must reach 165° F ( 74° C)

Variations: Tweaking Tradition

Want to switch things up? Try a white wine version. Use a dry white wine instead of red. For a vegetarian option, swap the chicken for hearty mushrooms.

Portobello or shiitake would be great. And, of course, use vegetable broth. Julia Child chicken recipes never looked so adaptable.

Nutrition Basics: Fuel for the Soul

Okay, so Coq au Vin isn't exactly a health food. But hey, it's got protein! Roughly, each serving packs about 550 calories, 45g of protein, 30g of fat, 15g of carbs, and 700mg of sodium.

Think of it as comfort food with benefits. It might not be the healthiest French Meat Recipes , but it is delicious.

So there you have it. All the little details to make your Coq au Vin experience a triumph. Don't be afraid to experiment, have fun, and enjoy the process. You've got this!

Frequently Asked Questions

Can I use different cuts of chicken for this Coq au Vin recipe? I'm not a massive fan of thighs.

Absolutely! While thighs are traditional and offer a richer flavour due to their higher fat content, you can definitely use chicken breasts or drumsticks. Chicken breasts will cook faster, so keep an eye on them and reduce the braising time accordingly to avoid them drying out.

If using drumsticks, the cooking time should be similar to thighs. Just remember to adjust the cooking time you don't want a soggy bottom!

What's the best type of red wine to use for french chicken dishes like Coq au Vin? I don't want to break the bank!

You don't need to splash out on a fancy vintage for Coq au Vin. A dry red wine like Burgundy or Pinot Noir is traditionally recommended because of its earthy notes and fruit forward flavour. However, a Côtes du Rhône or even a more affordable Merlot will work perfectly well.

Just choose a wine that you'd enjoy drinking if you wouldn't drink it, don't cook with it!

I'm vegetarian. Can I make a vegetarian version of this French chicken dish? What's the best substitute for the chicken?

Oui, absolument! You can easily adapt this Coq au Vin recipe to be vegetarian. Hearty mushrooms, such as portobello or shiitake, make an excellent substitute for the chicken, providing a meaty texture. You can also add some cubes of butternut squash or other root vegetables for extra heartiness.

Don't forget to swap the chicken broth for vegetable broth to keep it entirely vegetarian. It's like a veggie Full Monty of flavour!

How long can I store leftover Coq au Vin, and what's the best way to reheat it?

Leftover Coq au Vin can be stored in an airtight container in the refrigerator for up to 3-4 days. In fact, it often tastes even better the next day as the flavours have more time to meld together!

To reheat, gently warm it in a saucepan over medium low heat, stirring occasionally, or microwave in short bursts until heated through. Avoid overheating, as this can dry out the chicken.

I'm trying to watch my salt intake. Is there anything I can do to reduce the sodium in this Coq au Vin recipe?

Yes, absolutely! You can significantly reduce the sodium content by using low-sodium chicken broth or homemade broth, which allows you to control the salt level. Also, be mindful of the bacon or lardons you choose, as some brands are saltier than others.

Rinsing the bacon before cooking can also help to remove some of the excess salt. Taste as you go and only add extra salt if needed, a little goes a long way!