Coq au Vin

Welcome to the celebrated coq au vin where it’s all about braising. First, sear the chicken legs in butter and flambé them with cognac. Cook them in wine, and flavor them with thyme, bay leaf, garlic, and tomato sauce. Enrich them with mushrooms cooked in butter.
Welcome to the celebrated coq au vin where it’s all about braising. First, sear the chicken legs in butter and flambé them with cognac. Cook them in wine, and flavor them with thyme, bay leaf, garlic, and tomato sauce. Enrich them with mushrooms cooked in butter.

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Ingredients

For the chicken legs:
1 tablespoon vegetable oil
5 ounces of bacon, chopped
1 ounce butter
2 pounds of bone-in skin-on chicken legs (4 legs 8-ounce each)
¼ cup cognac
1 ½ cups of red wine
½ cup tomato sauce
5 garlic cloves
7 fresh thyme sprigs
1 bay leaf, halved
1 cup chicken stock
For the mushrooms:
6 ounces of mushrooms, quartered
1 ounce butter
1 tablespoon flour
1 yellow bell pepper, diced
1 spring onion, chopped
salt
pepper
1 tablespoon fresh parsley, chopped

Ingredients

  • For the chicken legs:

  • For the mushrooms:

Steps

1
Done

For the chicken legs: Heat the oil in a saucepan over medium heat and add the bacon. Cook and stir until crispy. Set aside the bacon, but keep the saucepan on the heat.

2
Done

Melt the butter in the same pan, turn the heat to high, and add the chicken legs. Cook them on both sides until golden brown.

3
Done

Season with salt and pepper. Add the cognac and flambe it. Let the flame burn for several seconds, then shake the pan back and forth until the flames subside.

4
Done

Add the red wine, bacon, tomato sauce, garlic cloves, thyme sprigs, and bay leaf. Turn the heat to medium and stir them in. Cover with the lid and simmer for 15 minutes.

5
Done

Add the chicken stock, turn the chicken legs, cover again with the lid, and simmer for 15 minutes. Remove the chicken legs and set them aside.

6
Done

For the mushrooms: Turn the heat to medium-low, add the mushrooms, cover with the lid, and simmer for 15 minutes.

7
Done

Coat the butter with the flour and add it to the pan. Stir it in and remove the bay leaf and thyme sprigs.

8
Done

Add the yellow bell pepper, spring onion, and fresh parsley, season with salt and pepper. Stir them in, then remove from heat.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

1145 kcal
Calories
60 g
Protein
68 g
Fat
70 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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