*Coq Au Vin | Red Wine-Braised Chicken Stew*
Winter calls for this deeply savory, wine-braised chicken stew. It’s one of Julia Child’s signature dishes and inspired by the French classic, coq au vin. This version is a simpler, holiday friendly way to make a fancy dish that keeps all the traditional flavors of the recipe with easier-to-find ingredients. The red wine sauce is enriched with a smoky depth of cognac and tender bites of chicken, crispy bacon, and mushrooms, slow-cooked to perfection. Try it for your next holiday gathering or dinner!
⏱️ Cook time: 2 hr.
🔥 325°F
*Ingredients:*
– 1 whole chicken
– salt and pepper to taste
– ½ cup bacon, diced
– ½ stick of butter
– 1 cup shallots, diced
– 2 cups mushrooms, sliced
– 1 tbsp flour
– 3 cloves garlic, peeled
– 2 cups red wine (e.g. Burgundy)
– 2–3 sprigs fresh thyme
– 2 bay leaves
– 2 cups chicken broth
– ½ cup chicken liver
*1. Prep the chicken*
Wash and cut the chicken into 8 pieces, then season with salt and pepper. Heat ¼ stick of butter in a large baking pan and brown the chicken on both sides. Remove from the heat and set aside for later.
*2. Cook and bake*
Add the diced bacon, shallots, garlic, and halved mushrooms to the baking pan and sauté until everything is lightly browned. Sprinkle in 1 tbsp of flour and deglaze the pan with red wine, then add in the chicken broth, thyme, cooked chicken, and bay leaves. Transfer to the oven and bake at 325°F for 45 minutes, until the chicken is tender.
*3. Make the sauce*
Heat a pan on the stove, then add in the rest of the butter and chopped chicken liver, then season with salt and pepper. Pour in the cognac to carefully flambé the sauce, then stir in 1–2 ladles of the red wine drippings from the braised chicken pan. Once combined, pour the sauce over the braised chicken and serve with potatoes and a touch of fresh parsley.
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2 Comments
❤Super winey and delicious!!Thanks!!❤
Scrumdiddlyumptious, if I could give you an ask: A "Cooking for bachelors" series. Start with, when it comes to stoves, most bachelors will crank up the burner on a stove to maximum-because they don't know any better. How to prep cook. Fry up a couple of pounds of ground beef, store it in a zip closed storage bag (you can use this for 8-9 meals). Use boil in bag rice, cook it and store it in freezer appropriate container-mix it with the rice in later meals. Same thing for pasta. Fry up hamburger patties, store them in the freezer for future meals, along with chicken breasts. With prepped food, you can microwave it in 5-10 minutes for a full meal.