Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 tbsp Olive oil; 3 pcs Bacon; 12 pcs Shallots; 2 pcs Chicken legs; 4 pcs Chicken thighs; 2 pcs Chicken breasts; 3 clove Garlic; 3 tbsp Cognac; 600 ml Red wine; 150 ml Chicken broth; 2 tsp Tomato paste; 3 pcs Thyme; 2 pcs Rosemary; 2 pcs Bay leaf; Parsley; 250 g Button mushrooms; 2 tbsp Wheat flour; 1 tsp Butter

A classic French recipe of chicken braised in red wine with bacon, mushrooms, and shallots. Tender meat, rich flavor, and aromatic herbs make this a true culinary masterpiece.

Ingredients

2 tbsp Olive oil
3 pcs Bacon
12 pcs Shallots
2 pcs Chicken legs
4 pcs Chicken thighs
2 pcs Chicken breasts
3 clove Garlic
3 tbsp Cognac
600 ml Red wine
150 ml Chicken broth
2 tsp Tomato paste
3 pcs Thyme
2 pcs Rosemary
2 pcs Bay leaf
Parsley
250 g Button mushrooms
2 tbsp Wheat flour
1 tsp Butter

Instructions

Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or skillet over medium heat. Add the chopped bacon and fry until crispy, about 5 minutes. Remove with a slotted spoon and place on paper towels. In the same pot, add the shallots and fry, stirring frequently, for 5–8 minutes until golden on all sides. Transfer to the bacon.
Pat the chicken pieces dry with paper towels. Pour the remaining oil into the pot and fry half of the chicken, turning regularly, for 5–8 minutes until browned. Transfer to a plate. Repeat with the second half of the chicken.
Add the chopped garlic and fry for 1–2 minutes, then increase the heat to medium and carefully pour in the cognac, stirring the bottom of the pot. Wait until the alcohol evaporates and noticeably reduces.
Return the chicken legs and thighs to the pot with all the juices, pour in some of the red wine and stir the bottom again. Then add the remaining wine, broth, and tomato paste. Add the bouquet garni (thyme, rosemary, and bay leaf), season with black pepper and a pinch of salt. Return the bacon and shallots. Cover with a lid, reduce the heat to a gentle simmer, and add the chicken breasts. Cook for 50 minutes to 1 hour.
A few minutes before serving, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the mushrooms and fry for 5 minutes until golden. Keep warm.
Transfer the chicken, shallots, and bacon to a warmed serving dish. Remove the bouquet garni. To thicken the sauce, mix flour, olive oil, and butter in a small bowl. Bring the wine sauce to a gentle simmer and gradually add small pieces of the mixture, whisking constantly. Simmer for 1–2 minutes. Arrange the mushrooms over the chicken, pour the wine sauce over the top, and garnish with fresh parsley.