Classic French coq au vin

Based on 166 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder at Kitchen Stories

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken leg quarters
200 g new potatoes
3 strips smoked bacon
100 g button mushrooms
shallots
400 ml red wine
350 ml chicken stock
bay leaf
1 sprig rosemary
2 sprigs thyme
1 tbsp tomato paste
1 tbsp cornstarch
1 tbsp butter
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large deep sauce pan or frying pan with lid
  • cooking spoon
  • meat tongs (optional)

Nutrition per serving

Cal
670
Protein
44 g
Fat
29 g
Carb
30 g
  • Step 1/6

    Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.
    • 3 strips smoked bacon
    • 100 g button mushrooms
    • shallots
    • 200 g new potatoes
    • cutting board
    • knife

    Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.

  • Step 2/6

    Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.
    • 1 tbsp butter
    • salt
    • pepper
    • large deep sauce pan or frying pan with lid
    • cooking spoon

    Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.

  • Step 3/6

    Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.
    • chicken leg quarters
    • 1 tbsp tomato paste
    • salt
    • meat tongs (optional)

    Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.

  • Step 4/6

    Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.
    • 200 ml red wine

    Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.

  • Step 5/6

    Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.
    • 200 ml red wine
    • 350 ml chicken stock
    • bay leaf
    • 1 sprig rosemary
    • 2 sprigs thyme

    Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.

  • Step 6/6

    Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.
    • 1 tbsp cornstarch
    • salt
    • pepper

    Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.