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Classic Coq Au Vin
Category: Main Dish - (521)
Origin: France
Source: MACKINZE GORE
Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce. Use a nice red wine here and even better if it's from Burgundy! Mushrooms, and pearl onions give this dish so much flavor and makes this one of our favorite chicken dinners to make for guests. They'll be so impressed! Servings: 4-6
Ingredients:
- 3 lb. bone-in, skin-on chicken thighs and drumsticks
- Kosher salt
- Freshly ground black pepper
- 8-oz. pearl onions, peeled
- 1 large carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2 c. red wine
- 1 c. low-sodium chicken broth
- Small bunch thyme
- 3 tbsp. butter
- Freshly chopped parsley, for serving
- Kosher salt
- Freshly ground black pepper
- 8-oz. pearl onions, peeled
- 1 large carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2 c. red wine
- 1 c. low-sodium chicken broth
- Small bunch thyme
- 3 tbsp. butter
- Freshly chopped parsley, for serving
Preparation:
Step 1
Preheat oven to 350 C. Season chicken all over with salt and pepper.
Step 2
In a large dutch oven over medium heat, about 8 minutes.
Step 3
To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.
Step 4
To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, and broth. Return chicken to pot. Add thyme, season with salt and pepper and bring to a boil.
Step 5
Once boiling, cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165 C, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.
Step 6
Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.
Step 7
Serve chicken with sauce poured over and topped with remaining parsley.
Preheat oven to 350 C. Season chicken all over with salt and pepper.
Step 2
In a large dutch oven over medium heat, about 8 minutes.
Step 3
To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.
Step 4
To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, and broth. Return chicken to pot. Add thyme, season with salt and pepper and bring to a boil.
Step 5
Once boiling, cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165 C, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.
Step 6
Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.
Step 7
Serve chicken with sauce poured over and topped with remaining parsley.
Nutrition Values:
CAL/SERV:1197
