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Widodo Kitchen
Coq Au Vin (Chicken in Wine)

Coq Au Vin (Chicken in Wine)

Coq au Vin, a classic French dish, features chicken braised in red wine with mushrooms, onions, and bacon. This slow-cooked culinary masterpiece combines rich flavors, creating a savory and tender chicken with a luxurious sauce. Coq au Vin epitomizes French comfort cuisine, offering a delightful blend of wine-infused richness and aromatic herbs.

Prep Time —
Cook Time —
Servings 1 people
Difficulty Easy
Ingredients

Marinate Chicken

6 Pieces skin-on chicken thighs and drumsticks

Red Wine (Pinot Noir)

1 Large Onion and slice (5 Pearl Onion if you can get) 

Small bunch thyme (1 tsp)

3 Bay-Leaves

1 tbsp brandy

Stew Ingredients

1 large carrot, peeled and chopped

6 strips bacon, cut into 1" pieces

Around 12 - 18 small button mushrooms

3 tbsp butter

3 cloves garlic (minced)

1 tbsp tomato paste

5 tbsp all-purpose flour

500ml beef stock

Dash of ground black pepper

Dash of salt

Parsley for serving

Instructions
  1. Using a big bowl, marinate the chicken overnight in the red wine and brandy, onion and herbs. 12 hours is the minimum recommended, up to 24 hours.
  2. Dry Chicken on a paper towel, ensure they are really dry. (because we would like to fried pan the chicken).
  3. And also dry onions on a separate container.
  4. Pre-heat oil in a large pot (Dutch Pot if you have) over medium heat.
  5. Sear the chickens until dark golden colour on each sides.
  6. Place the chickens on the paper towel to let oil remove from the chicken.

Stew

  1. Cook bacon on the pot until golden with remaining oil from the chicken.
  2. Add mushrooms, and saute mushrooms on medium-high heat, until slightly golden on the surface.
  3. Add the onions into the pot.
  4. Add butter until it melts.
  5. Add garlic and stir until fragrant.
  6. Add tomato paste and cook for around 3 minutes.
  7. Add flour into the pot and stir around 2 minutes.
  8. Slowly add beef stocks, and keep string until all flour are dissolved into the liquid.
  9. Then mixed in the reduced red wine.
  10. Add chicken back and carrot into the pot, and cook until simmer.
  11. Transfer to heated oven (160-degree force-fan oven) for 45 minutes.
  12. Adjust the thickening of the sauce by adding a bit of flour or water based on your preference.
  13. Add salt and black peppers.
  14. Serve with freshly chopped parsley.
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