Coq Au Vin Chicken in Red Wine

2h 10m
Serves 1
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Directions

  1. 1Bring red wine to a boil, reduce by half, then cool completely.
  2. 2Place chicken legs, carrots, thyme, bay leaves, and black pepper in a plastic bag.
  3. 3Pour the reduced red wine into the bag with chicken and vegetables. Marinate for 4-24 hours. Drain and dry the chicken after marinating.
  4. 4Add olive oil to a pot.
  5. 5Season chicken legs with salt and sear on all sides over medium-high heat.
  6. 6Add the marinated carrots and herbs (from the marinade) to the pot and fry for 2-3 minutes.
  7. 7Add a whole head of garlic to the pot.
  8. 8Pour the red wine marinade and chicken stock into the pot.
  9. 9Return the seared chicken legs to the pot. Transfer the pot to an oven and cook for 2 hours at 150°C (300°F).
  10. 10Add olive oil to a pan.
  11. 11Fry bacon lardons for 2-3 minutes over medium heat.
  12. 12Add small shallots to the pan and fry for 4-5 minutes.
  13. 13Add small mushrooms to the pan and fry for 4-5 minutes. Set aside the mushroom mix.
  14. 14Mash softened butter and flour together to create a flour-butter mixture.
  15. 15Remove the pot from the oven, take out the chicken legs, garlic, and herbs.
  16. 16Whisk the flour-butter mixture into the sauce in the pot.
  17. 17Add the mushroom mix to the pot.
  18. 18Return the chicken legs and garlic cloves to the oven. Cook uncovered for 15-20 minutes.
  19. 19Serve the Coq Au Vin in a bowl with mashed potatoes, pouring extra sauce over the chicken.
  20. 20Garnish with fresh parsley.

Ingredients

  • 1 bottle Red Wine
  • 4 Chicken Legs
  • Carrots
  • Thyme
  • Bay Leaves
  • Black Pepper
  • Olive Oil
  • Salt
  • 1 whole head Garlic
  • Chicken Stock
  • Bacon Lardons
  • Small Shallots
  • Small Mushrooms
  • Softened Butter
  • Flour
  • Parsley

Equipment

PotSpatulaPlastic BagColanderBowlPanTongsWhisk