Classic French coq au vin
"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
Baking
Resting
Ingredients
Utensils
cutting board, knife, frying pan (large, with lid), cooking spoon, tongs
How-To Videos
How to thicken a sauce
How to clean mushrooms
How to chop herbs
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Nutrition per serving
Step 1/6
- 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
- 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
- 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
- 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
- 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
- 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!
