Coq Au Vin Chicken in Red Wine

130 mins
Serves 1
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Directions

  1. 1Bring red wine to a boil, reduce by half, then cool completely.
  2. 2Bring red wine to a boil, reduce by half, then cool completely.
  3. 3Bring red wine to a boil, reduce by half, then cool completely.
  4. 4Place chicken legs, carrots, thyme, bay leaves, and black pepper in a plastic bag.
  5. 5Place chicken legs, carrots, thyme, bay leaves, and black pepper in a plastic bag.
  6. 6Place chicken legs, carrots, thyme, bay leaves, and black pepper in a plastic bag.
  7. 7Pour the reduced red wine into the bag with chicken and vegetables. Marinate for 4-24 hours. Drain and dry the chicken after marinating.
  8. 8Pour the reduced red wine into the bag with chicken and vegetables. Marinate for 4-24 hours. Drain and dry the chicken after marinating.
  9. 9Pour the reduced red wine into the bag with chicken and vegetables. Marinate for 4-24 hours. Drain and dry the chicken after marinating.
  10. 10Add olive oil to a pot.
  11. 11Add olive oil to a pot.
  12. 12Add olive oil to a pot.
  13. 13Season chicken legs with salt and sear on all sides over medium-high heat.
  14. 14Season chicken legs with salt and sear on all sides over medium-high heat.
  15. 15Season chicken legs with salt and sear on all sides over medium-high heat.
  16. 16Add the marinated carrots and herbs (from the marinade) to the pot and fry for 2-3 minutes.
  17. 17Add the marinated carrots and herbs (from the marinade) to the pot and fry for 2-3 minutes.
  18. 18Add the marinated carrots and herbs (from the marinade) to the pot and fry for 2-3 minutes.
  19. 19Add a whole head of garlic to the pot.
  20. 20Add a whole head of garlic to the pot.
  21. 21Add a whole head of garlic to the pot.
  22. 22Pour the red wine marinade and chicken stock into the pot.
  23. 23Pour the red wine marinade and chicken stock into the pot.
  24. 24Pour the red wine marinade and chicken stock into the pot.
  25. 25Return the seared chicken legs to the pot. Transfer the pot to an oven and cook for 2 hours at 150°C (300°F).
  26. 26Return the seared chicken legs to the pot. Transfer the pot to an oven and cook for 2 hours at 150°C (300°F).
  27. 27Return the seared chicken legs to the pot. Transfer the pot to an oven and cook for 2 hours at 150°C (300°F).
  28. 28Add olive oil to a pan.
  29. 29Add olive oil to a pan.
  30. 30Add olive oil to a pan.
  31. 31Fry bacon lardons for 2-3 minutes over medium heat.
  32. 32Fry bacon lardons for 2-3 minutes over medium heat.
  33. 33Fry bacon lardons for 2-3 minutes over medium heat.
  34. 34Add small shallots to the pan and fry for 4-5 minutes.
  35. 35Add small shallots to the pan and fry for 4-5 minutes.
  36. 36Add small shallots to the pan and fry for 4-5 minutes.
  37. 37Add small mushrooms to the pan and fry for 4-5 minutes. Set aside the mushroom mix.
  38. 38Add small mushrooms to the pan and fry for 4-5 minutes. Set aside the mushroom mix.
  39. 39Add small mushrooms to the pan and fry for 4-5 minutes. Set aside the mushroom mix.
  40. 40Mash softened butter and flour together to create a flour-butter mixture.
  41. 41Mash softened butter and flour together to create a flour-butter mixture.
  42. 42Mash softened butter and flour together to create a flour-butter mixture.
  43. 43Remove the pot from the oven, take out the chicken legs, garlic, and herbs.
  44. 44Remove the pot from the oven, take out the chicken legs, garlic, and herbs.
  45. 45Remove the pot from the oven, take out the chicken legs, garlic, and herbs.
  46. 46Whisk the flour-butter mixture into the sauce in the pot.
  47. 47Whisk the flour-butter mixture into the sauce in the pot.
  48. 48Whisk the flour-butter mixture into the sauce in the pot.
  49. 49Add the mushroom mix to the pot.
  50. 50Add the mushroom mix to the pot.
  51. 51Add the mushroom mix to the pot.
  52. 52Return the chicken legs and garlic cloves to the oven. Cook uncovered for 15-20 minutes.
  53. 53Return the chicken legs and garlic cloves to the oven. Cook uncovered for 15-20 minutes.
  54. 54Return the chicken legs and garlic cloves to the oven. Cook uncovered for 15-20 minutes.
  55. 55Serve the Coq Au Vin in a bowl with mashed potatoes, pouring extra sauce over the chicken.
  56. 56Serve the Coq Au Vin in a bowl with mashed potatoes, pouring extra sauce over the chicken.
  57. 57Serve the Coq Au Vin in a bowl with mashed potatoes, pouring extra sauce over the chicken.
  58. 58Garnish with fresh parsley.
  59. 59Garnish with fresh parsley.
  60. 60Garnish with fresh parsley.

Ingredients

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

Equipment

PotSpatulaPlastic BagColanderBowlPanTongsWhisk