Coq au Vin (French Braised Chicken in Red Wine)
A classic French main dish where chicken is slowly braised in red wine with mushrooms, onions, and herbs. Rich, comforting, and deeply flavorful, this dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or crusty bread.
🛒Ingredients
- 11.5 kg chicken pieces (thighs and drumsticks)
- 2150 g bacon lardons
- 32 tbsp olive oil
- 41 onion, chopped
- 52 carrots, sliced
- 63 cloves garlic, minced
- 7250 g mushrooms, sliced
- 82 tbsp tomato paste
- 92 tbsp all-purpose flour
- 10500 ml dry red wine
- 11250 ml chicken stock
- 122 bay leaves
- 132 sprigs fresh thyme
- 14Salt, to taste
- 15Freshly ground black pepper, to taste
- 16Fresh parsley, chopped (for garnish)
👨🍳Instructions
Season the chicken pieces generously with salt and pepper.
Heat olive oil in a large heavy pot over medium heat and brown the chicken on all sides. Remove and set aside.
In the same pot, cook the bacon lardons until lightly crisp, then add the onion and carrots and sauté for 5 minutes.
Add garlic and mushrooms and cook for another 3 minutes.
Stir in tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the red wine while stirring, then add the chicken stock.
Return the chicken to the pot and add bay leaves and thyme.
Bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender.
Remove the lid and simmer for an additional 10 minutes to slightly thicken the sauce.
Taste and adjust seasoning, then garnish with fresh parsley before serving.
📊Nutritional Information
Approximately 620 calories per serving
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