Classic Coq au Vin — French chicken slowly cooked in red wine sauce with bacon, mushrooms, shallots, herbs, and homemade chicken broth. Served with creamy mashed potatoes.
Ingredients
For the chicken and marinade
1 free-range chicken, cut into pieces
1 cup dry red wine, such as Pinot Noir
3 small carrots, diced
1 medium onion, diced
3 shallots, plus more for cooking
4 cloves garlic, minced
4 fresh parsley sprigs, chopped
1 tablespoon dried thyme, or fresh thyme if available
3 bay leaves
10–12 whole black peppercorns
For the chicken broth
Chicken spine and giblets
4 cups water
1 medium onion, cut in half
1 small carrot, cut in half
1 small parsley root
1 bay leaf
5–6 whole black peppercorns
Salt, to taste
For cooking the Coq au Vin
Marinated chicken pieces
Vegetables from the marinade
Wine marinade
About 12 shallots
1/4 pound thick-cut bacon, or lardons
1/2 pound cremini mushrooms
1 tablespoon butter for mushrooms, plus more if needed
2 tablespoons flour
1/4 cup cognac or brandy
4 cups homemade chicken broth
2 tablespoons tomato paste
1/2 tablespoon salt, or to taste
Freshly crushed black pepper, to taste
For the mashed potatoes
6 medium potatoes
1 cup warm milk
1 tablespoon butter
Salt, to taste
Short description for YouTube
Classic Coq au Vin — French chicken slowly cooked in red wine sauce with bacon, mushrooms, shallots, herbs, and homemade chicken broth. Served with creamy mashed potatoes.
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