Coq au vin

Coq au vin, what is it? Coq au vin is a classic french dish, from region of Burgundy, it’s mean roster in wine. . Rich and brimming with flavor, and onion, carrots etc. This classic dish is slowly cooked over low heat until the meat becomes tender.

This dish is chicken on the bone slowly stewed, or braised, in red wine. We say that Julius Caesar was the first to enjoy coq au vin.

Coq au vin dish is often accompanied by steamed or boiled parsley potatoes or buttered noodles.

Moreover all around France, the basic components of the Coq au Vin remain the same: chicken on the bone and  wine. Usually is Burgundy red wine but each region using their own local wine. 

As against what people things about this recipe, is it very easy and simple.

This is the reason why It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn or to impressed your invited (exactly what I did); it is even better the next day, for my guess there is no leftover haha.

Ingrédients for 6:

  • 8 chicken thigh and drumstick
  • 1 cup parsley
  • 1 bottle of red wine (Burgundy)
  • 8 chopped carrots
  • 1 pound mushroom
  • 2 tablespoons butter
  • 5 springs thyme
  • 1 chopped cube onions

Direction:

1- Very important to marinade 12 hours before to cook

2- for the marinade: In a big bowl, add chicken, bottle of whole red wine, chopped carrots, thyme and parsley

3- Preheat oven to 350°F. Heat 1 tablespoon butter in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 15 minutes per side. Add 1 cup of marinade

4- In other small cook onions with 1 tablespoon butter for 10 minutes until the onions turn brown.

5- Place the onions inside the chicken pan, Add mushroom, cook it for 5 minutes.

6- Add all the marinated and cook in small heat for 2 hours

Serve warm with bread

Tips:

  • More longer is your marinade more tasty will be
  • If you don’t want a liquid sauce add 2 tablespoons of flour

Nutrition 1 serving:

267 Kcal – Fat 8.7g – Cholesterol 77mg – Sugar 0.7g

If you want to know how I choose my spice

—-) https://mayefrenchcuisine.com/courses-4-how-to-choose-the-right-spices-herbs-with-the-right-food

Tell me if you make the recipe 🙂

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Pot au Feu

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