Coq Au Vin Recipe (French Chicken Red Wine Stew)
Coq au vin recipe, a classic French dish in which chicken is braised in a red wine sauce. Authentic coq au vin is made with chicken, red wine, bacon, mushrooms, onions and garlic. This stew is deeply savoury and taste best when served with mashed potatoes.
Equipment
Casserole
Ingredients
For Searing Chicken
- 500 grams Bone-in Chicken
- 2 tablespoon Olive Oil
- 2 tablespoon Butter
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
For Stew
- 4 cloves Garlic peeled & finely chopped
- ¼ cup Tomato Puree
- 1½ cup Chicken stock
- 1½ cup Red Wine
- Salt to taste
- Black pepper Powder
- 2 tablespoon Parsley chopped finely
For Sauteing Onion & Mushrooms
- 10 no Shallots (Pearl Onion) peeled, left whole
- 200 grams Mushroom Caps stems removed
- 2 tablespoon Olive Oil
- Salt or to taste
- Black Pepper Powder or to taste
Bouquet Garni (to tie together)
- 1 no Bay Leaf
- 1 sprig Rosemary
- 2 sprig Parsley
Beurre Manié
- 1 tablespoon Plain Flour
- 1 tablespoon Butter
Instructions
- Beurre Manié - Start by mixing Beurre Manié. Take flour and butter in a bowl and mix to form a paste. Set aside.
- Seared chicken - Place a casserole on medium high heat. Add in butter and olive oil and let them heat up. Place chicken on the oil and sprinkle with salt and black pepper powder. Cook on high heat for 3 to 5 minutes until the chicken is brown, flip over and cook on other side till golden. Remove this seared chicken to a plate and set aside.
- Make Stew - In the same pan, add garlic, tomato puree and the Bouquet Garni (herbs tied together) and mix well. Pour chicken stock, red wine in this and mix well. Bring this whole thing to a full boil. Add in the seared chicken, season with salt and pepper. Mix well. Cover and simmer on low for 25 to 35 minutes until the chicken is cooked.
- Saute pearl onion - Heat 1 tablespoon oil in a separate pan, add in peeled shallots and cook on high heat for 2 minutes until it gets golden brown. Season with salt and pepper. Toss well and remove to a bowl.
- Saute mushroom caps - In the same pan, add 1 tablespoon oil and let them get hot. Place mushroom caps and let them cook on high heat for 2 minutes until golden, flip over and cook another 2 minutes until golden. Season with salt and pepper, toss to combine. Remove to a separate bowl.
- Thicken the sauce - once chicken is cooked, remove the Bouquet Garni from the stew and discard. Now add the Beurre Manié into the sauce and mix well using a silicon whisk. Now mix this whole thing together. The sauce will thicken and coat the chicken with it. simmer for 3 to 5 minutes.
- Finishing - once the stew is thickened, add in the sauted pearl onion and mushrooms into the stew and mix well. Add in parsley and mix well. Serve.
Nutrition
Nutrition Facts
Coq Au Vin Recipe (French Chicken Red Wine Stew)
Serving Size
1 servings
Amount per Serving
Calories
572
% Daily Value*
Fat
42
g
65
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
20
g
Cholesterol
129
mg
43
%
Sodium
874
mg
38
%
Potassium
716
mg
20
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
22
g
44
%
Vitamin A
662
IU
13
%
Vitamin C
6
mg
7
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.