Classic French coq au vin

Classic French coq au vin

75 ratings

Karolina, Kitchen Stories


„A hearty dish, rich of flavors and herbs – simply delicious.“

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2
chicken leg quarters
200 g
new potatoes
90 g
smoked bacon
100 g
button mushrooms
5
shallots
400 ml
red wine
350 ml
chicken stock
1
bay leaf
1 sprig
rosemary
2 sprigs
thyme
1 tbsp
tomato paste
1 tbsp
cornstarch
1 tbsp
butter
salt
pepper
Metric
Imperial
  • 2  chicken leg quarters
  • 200 g new potatoes
  • 90 g smoked bacon
  • 100 g button mushrooms
  • 5  shallots
  • 400 ml red wine
  • 350 ml chicken stock
  • 1  bay leaf
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • salt
  • pepper

Utensils

  • large deep sauce pan with lid
  • meat tongs (optional)
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Noir, dry, 2010
Tangy tones of juniper and violets underlie fruity aromas. The wine is smooth and round, with the tannin having a gentle effect.

Nutrition per serving

Cal
670
Protein
44g
Fat
29g
Carb
30g

Step 1/6

Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.
  • 90 smoked bacon
  • 100 button mushrooms
  • 5 shallots
  • 200 new potatoes
  • cutting board
  • knife

Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.

Step 2/6

Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.
  • 1 tbsp butter
  • salt
  • pepper
  • large deep sauce pan or frying pan with lid
  • cooking spoon

Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.

Step 3/6

Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.
  • 2 chicken leg quarters
  • 1 tbsp tomato paste
  • salt
  • meat tongs (optional)

Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.

Step 4/6

Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.
  • 200 ml red wine

Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.

Step 5/6

Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.
  • 200 ml red wine
  • 350 ml chicken stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprigs thyme

Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.

Step 6/6

Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.
  • 1 tbsp cornstarch
  • salt
  • pepper

Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish.