Coq au Vin

Name: Coq au Vin
Total time: 2 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1.8 kg Chicken, jointed into 8 pieces; 750 ml Red wine, a whole bottle; 200 g Smoked bacon lardons; 300 g Button mushrooms, halved; 300 g Small pickling onions, peeled; 1 / 1 Carrot and onion, roughly chopped; 4 Garlic cloves, crushed; 2 tbsp Plain flour; 400 ml Chicken stock; 1 tbsp Tomato purée; 1 bundle Bay, thyme and parsley stalks, tied; 2 tbsp / to season Oil, salt and black pepper

Chicken braised in red wine with bacon, mushrooms and small onions until the sauce is dark enough to coat a spoon — a dish invented to make an old bird edible, now made with a young one and better for it.

来源

食谱提供 French home kitchens · 🏺 传统 · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

France · chicken braised in red wine — An ownerless traditional dish, so no cook is credited. The cited article confirms coq au vin as a French braise of chicken in wine with lardons, mushrooms and often garlic, and records the rooster origin of the name. The overnight marinade, the pat-dry rule, the boil-the-wine step and the late addition of onions and mushrooms are this book's own.

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⏱ 150 分钟🍽 6 人份🔥 520 大卡🇫🇷 法国

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步骤

Marinate the chicken overnight in the wine with the chopped carrot, onion, garlic and herb bundle. Next day, lift the chicken out and PAT IT COMPLETELY DRY. Keep the wine.
💡 Completely dry. Wet chicken cannot brown — it steams grey in the pan, and the browning is where the colour and half the flavour of the finished sauce come from.
Fry the lardons in a heavy casserole until crisp and lift them out. Brown the chicken hard in the fat, in batches, and set it aside.
Tip in the marinade vegetables, cook 5 minutes, stir in the flour and tomato purée, then pour in the reserved wine and let it bubble hard for 10 minutes.
💡 Boil the wine before the chicken goes back. Raw wine simmered gently under a lid stays sharp and tannic for the whole two hours.
Return the chicken and bacon, add the stock and herb bundle, and simmer covered at the barest bubble for 75 minutes.
Meanwhile brown the small onions and the mushrooms separately in a little oil, and add them for the last 20 minutes.
💡 Separately, and late. Cooked from the start they disintegrate into the sauce; browned and added late they stay whole and taste of themselves.
Lift the chicken out, boil the sauce down until it coats a spoon, season, and pour it back over.

💡 小贴士

A coq is a rooster, and the dish was a way of dealing with a bird too old to roast — hence the long braise and the wine. A supermarket chicken needs far less time, which is why this recipe says 75 minutes and not three hours.
Made a day ahead it is better, and the fat lifts off the top cold in one sheet.