Coq au Vin a French classic Chicken recipe in 1 pot in 1 hour |Christine Cushing
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- Опубликовано: 10 мар 2024
- Is Coq au Vin even a chicken recipe? I am taking you back to French cooking school with this delicious classic French to answer this and also share all the secrets I learned on how to make it perfectly. I have simplified the recipe so you can make it in 1 pot in 1 hour.
RECIPE BELOW:
2 ½- 3 pounds chicken thighs and legs (1.1 - 1.4kg )
2 cups red wine, preferably a French Gamay, Merlot or Pinot noir (500 ml) , divided
3 ounces thickly sliced bacon or lardons, diced (90 gm )
Sea salt and freshly cracked black pepper, to taste
Flour, to dredge chicken+ 2 Tbsp to thicken sauce , optional (25 gm )
2 tbsp. butter (25 gm )
1 tbsp. olive oil (15 ml)
¼ cup brandy (50 ml)
250 gm pearl onions, blanched and peeled, (or about 1 1/2 cups)
3 large King oyster mushrooms, diced
2 garlic cloves, chopped
1 tbsp. tomato paste
2 large carrots, cut into ½ in pieces
1 ½ cups chicken stock, preferably homemade (375 ml)
½ pound mini new red potatoes, cut in half if larger - 225 gm
handful chopped parsley, for garnish
In a shallow baking dish or zip lock bag, cover chicken with red wine - about a cup (250 ml). Marinate for at least 1 hour or up to overnight.
Brown bacon in dutch oven until it browns slightly. Drain off some of the fat, if desired. Transfer bacon to a plate and reserve.
Remove chicken from wine, reserving leftover wine for sauce. Dry chicken with paper towel .
Season chicken pieces with salt and pepper. Lightly dredge chicken pieces in flour. Dust off excess.
Return pan to heat and olive oil and some butter if too dry. Brown the chicken in batches on mudium high, until evenly browned on all sides. This can take up to 10 minutes to render some of the chicken skin. Remove to a plate and reserve. Drain off some of the fat, if desired. Note- flour will stick to pan but will release once deglazed with wine.
Return pan to medium heat and add the onions, mushrooms , and immediately deglaze with brandy. There will be tons of crispy bits in bottom of pan that will lift with a little wooden spoon . Saute over medium heat until golden, about 5-10 minutes. Add the garlic and deglaze with reserved red wine and scrape the bottom of the pan . Add carrots, tomato paste, herbs, and chicken stock. Add back the browned chicken. Cover with approximately 1 cup wine or slightly more. It should be enough to barely cover.
Sprinkle with potatoes, and season with a little salt and pepper. Bring to a boil over medium low heat. Reduce to low and simmer with cover slightly off so sauce thickens slightly.
Simmer for 45 minutes to 1 hour until chicken and vegetables are tender. Stir occasionally to prevent sticking.
Taste sauce and adjust seasoning. Finish with lots of chopped fresh parsley.
6 servings. 
Хобби
This not only looks delicious, I bet it is. I’m not sure why I’ve avoided making this dish in the past, but I’m giving this a try, for sure. I do love your teaching style, a little bit of history of the dish and your explanations of the ingredients as well as the reasons.
I love your videos!
@Chaoslived
Me too!! They are so informative and enjoyable, not to mention mouthwatering! 🤗
Thanks so much !
Thank you very much. ! So glad you enjoy them
"We're really working against the odds of ever getting this chicken brown"
Many thanks. Yes, that browning bit is important or you might get frustrated trying to accomplish that.
Thank You Christine! I love your style so much.
It's an amazing dish from an awesome lady.😊
Many thanks!
I just love the classics, and with you Christine even more so. I will look out for those mushrooms, thinking I've seen them before. The dish looks so good, Thank you for sharing!
(Always good to see you)❤️👍
Thank you so much ! I'm glad you enjoyed it.
My wife and I are fans of your RUclips channel and not to mention Confucius was a Foodie series. I meant to send a comment about your dads Greek lasagna when you first put it on RUclips but I forgot. It blew my in-laws minds away . Also your muzaka, WOW. My in-laws are asian and I was worried that they my not like the recipes , but as it turned out I was the Master Chef that evening. Looking forward to more of your videos.
That is so cool. I love that you enjoyed Confucius. It was truly and adventure of a lifetime. Food really connects us all and my dad would be so ecstatic that people from all over the world are enjoying his recipes . Those are two of his Ultimate ones !
Great stuff! Thank you so much for terrific go-round on chicken and wine. Good info in there for things like the wet-meat/browning issue. Your veg pieces/cutting is so nice. And the rooster thing explains so well - why so many recipes have it cooking too long for chickens today - 1 hr is exactly right.
For any history fans, that story about recipe origins, and the Romans and Gauls sounds exactly right.
I have a little step where I sometimes take the trouble to leave the top surface of chicken skin just barely above the liquid level, and monitor that level, so that the skin re-crisps a bit - maybe a little last minute top-broil for extra nice look/texture on the skin.
You are most welcome. Your suggestion on the chicken skin , is exactly how I do braised duck legs, but I thought i would be too fussy for people in this recipe.
@@ChristineCushing Yes exactly, I sometimes skip that skin re-crisp fussing in a chicken stew. You might be interested in some more cooking anthropology, my mom's Slovenian farmers' chicken stew 'Mineshtra'. A constant-repeat staple we grew up on, braised skin-on chicken pieces, roux some flour, add-sauté onions, potatoes, carotts, no re-crisp the skin.
I later realized that 'Minestra' is a very close relative of Minestrone, just immediately across Slovenia's border with northern Italy - in terms of both language-name and recipe itself.
Thank you, Christine. I love seeing you cook dishes that you've learned to make in culinary school. Tasty dish, it's a bistro classic. Please show us more dishes from your culinary school days.
Thanks. I will definitely dig out the recipes and see if I can do a series from culinary school.
@@ChristineCushing if you do, I'd love to see that.
wowww absolutely delicious!!!!!TKS
You are so welcome
Tasty
❤
Πολύ ωραίο με το Ελληνικό Μπράντ. Μπράβο Κριστίνα! Γιάς τα χεράκια σου!
Ευχάριστο παρά πολύ !
Παρακαλώ!
King oyster mushrooms are absolutely A-MA-ZING, love them! And the whole dish looks mouthwatering. Also, sorry for my asking, but can brandy in this recipe be replaced with another type of strong alcohol, like dark rum?
I know they are great ! I would not replace the brandy with rum as it would introduce a tropical sweet flavour. I would just go with some dry or sweet vermouth . Marsala is fine, if you want a slightly sweeter sauce. It goes really well with mushrooms. I hope this helps.
@@ChristineCushing Of course it helps, thank you for replying 💕
Do you serve it with some garlic bread? or just plain bread so it's not too distrancting from the main dish?
Good question. I edited my short answer to that from the video. A crusty baguette would be an ideal accompaniment , to soak up the sauce with such deep in flavour . Garlic bread would be a bit much. I hope that helps.
When I was younger I thought it was 'Coco Van' and wondered why there's no chocolate in it.
haha ! That is hilarious.
Πώς είσαι Μαγείρισσα Κυρία Κριστινα? Μπορείτε να μας δώσατε συνταγές για την Μεγάλη Τεσσαρακοστή Νηστεία για το Πάσχα? Σας ευχαριστώ πολύ.
Nice adaptation of original French recipe. But please, use pork belly to make lardon, not bacon ; And use cognac instead of brandy ;-). Further more, you should 1 to 5 cl of the rooster's blood to bind your sauce. Amicalement from France
Thank you very much. Je suis tout a fait d’accord Avec vos suggestions . 😀
The video is great and contain lots of information and explanation! thumbs up for that! however, it was difficult for me to watch the video as you hands are constantly moving on close up so a bit less of that would be great to concentrate on your wonderful contents! Thank you!