Classic French coq au vin

Classic French coq au vin

Based on 234 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

"Classic coq au vin is a very special recipe for Kitchen Stories, not only because the tender braised chicken is incredibly delicious, but also because it was the very first Kitchen Stories recipe ever published. Filmed in 2013 in a rented cottage somewhere in Germany, the French classic quickly emerged as one of the crowd favorites on Kitchen Stories and still stands out among what are now thousands of other recipes. While we've had plenty of other coq au vin variations floating around in our heads over the years (check out our coq au riesling made with white wine, for example), this one-pot recipe holds a very special place in our hearts (and stomachs!)"

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken legs
200 g
potatoes
3 strips
smoked bacon
100 g
button mushrooms
5
shallots
400 ml
red wine
350 ml
chicken stock
1
bay leaf
1 sprig
rosemary
2 sprigs
thyme
1 tbsp
tomato paste
1 tbsp
starch
1 tbsp
unsalted butter
salt
pepper
MetricImperial

Utensils

cutting board, knife, frying pan (large, with lid), cooking spoon, tongs

How-To Videos

how-to-thicken-a-sauce

How to thicken a sauce

how-to-clean-mushrooms

How to clean mushrooms

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal670
Fat29 g
Protein44 g
Carb30 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
    • 5 shallots
    • 200 g 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 unsalted butter
    • salt
    • pepper
    • frying pan (large, 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.
    • 2 chicken legs
    • salt
    • 1 tbsp tomato paste
    • tongs

    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
    • 1 bay leaf
    • 1 sprig rosemary
    • 2 sprigs thyme
    • salt
    • pepper

    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 starch

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

  • Enjoy your meal!

    Classic French coq au vin

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