Easy Coq au Vin Recipe
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- Опубликовано: 6 фев 2025
- This delicious and easy coq au vin recipe comes from the late, great French chef Michel Richard, who I had the pleasure of working for during my early days as a chef. I worked at Michel’s restaurant Citrus on Melrose Avenue in Hollywood during the late 1990s, where I learned many of the basics of French cooking.
This recipe for coq au vin is easy, but fairly time consuming. Be sure to marinate the chicken for at least 4 hours, or overnight, for the best flavor. Although the original French recipe calls for coq (rooster), most people make it with chicken these days. Use a good quality wine when preparing this dish.
French Coq Au Vin (Chicken in Wine)
Adapted from Michel Richard
4 chicken legs, with thighs attached or 6 chicken thighs (without legs)
4-6 thyme sprigs
4 garlic cloves, crushed or 1 tablespoons of garlic-shallot puree
1½ cups Cabernet Sauvignon
6 ounces beet juice (from unsweetened canned beets) - or another 3/4 cup additional Cabernet
½ tablespoon unsalted butter
3 slices bacon, halved lengthwise and cut crosswise into ¼-inch pieces
16 pearl onions, peeled
2 medium carrots, peeled and thinly sliced
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon tomato paste
16 medium-large button mushrooms
Salt and freshly ground black pepper
How to Make Coq au Vin:
Marinate the chicken pieces in a large casserole dish with wine, thyme, garlic and beet juice. Cover and refrigerate for 4 hours or overnight, turning over once in a while to ensure even marinating.
When ready to cook, drain the chicken pieces on a paper towel and pat dry. Strain the marinade and reserve for the dish.
Preheat oven to 300 F. Melt butter in a Dutch oven. Brown the bacon bits, and scoot to the side of the pot. Brown the chicken pieces in the bacon fat on both sides, about 3 minutes each.
Add onions and carrots to the pot with the bacon. Add flour and stir well, about 3 minutes.
Add the chicken stock and tomato paste, stirring to get all bits incorporated. Add strained marinade and bring to a boil. Add the chicken, cover pot, and place in the oven for about 30 minutes, turning chicken once in a while until cooked.
Remove pot from oven and place on a burner. Remove chicken pieces and place in a casserole dish. Put in the oven to keep warm at about 180F.
Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by half, about 20 minutes. Remove thyme and season with salt and pepper.
When ready to serve, place chicken on plate with some vegetables and lots of sauce on top. Serve chicken with garlic mashed potatoes or risotto if desired.
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Jason, you are my the most favorite Chef on YT. For four years I am now preparing for Christams Eve, your New England Clam Chowder soup, the best recipe ever!!!! Merry Christmas to you and Happy new Year!!!
So glad you enjoy the clam chowder recipe! Thanks for commenting and Merry Christmas and Happy New Year to you.
Excellent video. I've made this recipe several times and everyone loves it. Thanks chef.
Glad to hear. Thanks so much for commenting!
Beautiful...great video!
thank you chef for this recipe!
looks very tasty
Thank you! Hope you enjoy it!
Fantastic!
Thanks!
What a wonderful presentation...I have always used Julia's recipe for this classic dish. But you have intrigued me with this recipe! I am definitely subscribing to your channel!
Going to try this one! Looks amazing, thank you.
Thanks Jackie! Hope you enjoy it!
Awesome channel dude, keep em coming!
Love your cooking videos Jason they are amazing Merry late Christmas and A Happy New Year.
Thank you and a late Merry Christmas and Happy New Year to you as well. Cheers!
Great, easy to follow recipe. Can't wait to try it. BTW it's pronounced von, (not van) and you hardly hear the n. Thanks!!!
Good to know!
Nicely done, thanks!
Thank you.
Help! I’ve made this recipe a few times now and my sauce isn’t thickening. What adjustments should I make?
Thanks for recipe, but can I replace bacon with something else or to avoid this step ?
You can use a different kind of pork. If you don’t eat pork, leave it out. It’ll still be good.
Hi chef! Just to let you know, i'm your new subscriber 😉. Btw, the dish looks so delicious i'm gonna try it soon.
Thank you for subscribing. And thank you for commenting.
Sup Chef...I made that to...good recipe 🍗🍷
Yes, one of our favorites!
@@ChefTips I hear you Chef...
Buenos días chef se ve muy rico,pero pudiera ponerlo en español
i really like the way you cook but why you add the wine first ?
It's the classic way
Very romantic dinner
Yes and a classic dish as well.
Could you substitute potatoes for the mushrooms? my family doesn't care for mushrooms
You can but you lose out on the mushroom reduction flavor.
I had no idea Tom Hanks was such a good cook
Ha ha!
The beet juice gives color. They used to use the ground up shell of a red insect beforehand. This is best w a homemade chicken stock and demi glaze. Add tomatoes paste before the broth and coat veg w it. Allow it to cook off a bit. Then broth. French would serve w pomme puree not mash potatoe. But whatever
Thanks for your comment.
Good Morning Jason, thx for this nice vid (11.74% up votes out of 690 views).
-b
Do you leave the bone in?
Yes, that is preferable.
So is it chicken broth or chicken stock? Your video says differently than your written recipe...
Either one is fine. Of course if you make your own stock from scratch, that would be the best!
Thank you!
Any alternative for the wine and bacon.? As I don't use alcohol or pork/bacon.
You can use all beet juice instead of the red wine, and just leave out the bacon.
However it may not taste how it should since red wine is the main component of this dish. Would love to hear how it works out!
Hi Jason and thanks for the quick reply great video! I was thinking of using chicken leg pieces instead of the bacon.... It looks worth the effort...
Greetings from uk at 2am :-)
Enjoy! We just returned from London last week! Miss it! @@trendzzzsetter6412
Sorry Sir, but for coq au vin you need as the name says, a grown up rooster. It is called "coq au vin" and not "poulet au vin". What's the difference? A rooster is red meat and not white meat. And you have to leave the rooster in the wine for at least two days in order to give the meat time of becoming tender. Well, I'm living in France and a friend could help me out a year ago with a rooster that he butchered in my presence. The meat of a rooster has nothing to do with a chicken. At least take an old hen, or hunted game like wild turkey! Greetings from France.
It’s pronounced “cuck” au vin.