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