Perfect Coq au Vin!

#shorts #coqauvin #French

Coq au Vin

Ingredients:

4 Chicken Quarters (separated and skins removed)
4-8 oz Smoked Bacon or Ham
1/3 Cup Cognac
1/3 Bottle Red Wine
2 Cups Chicken Stock
1 Cup Onion (sliced)
1 Cup Mushroom (Sliced or quartered)
4 Garlic Cloves (minced)
3 Carrots (Sliced)
1/2 Cup Pearl Onions
2 Sprigs of Thyme
2 Bay Leaves
2 Tbsp Butter
2 Tbsp Corn Starch + 4 Tbsp Cold Water (slurry for thickening)
Olive Oil
Salt and Pepper
Parsley and Micro Greens (optional garnish)

Instructions:

In a large bowl add the chicken quarters (that have been separated at the joint and skins removed). Season with olive oil, salt and pepper. Set aside

In a large pot on medium heat add 1 Tbsp of olive oil and chopped bacon. Brown the bacon then remove from the pot and set aside. Next brown the chicken in the bacon fat until golden brown then remove from the pot and set aside.

Next add butter, sliced onions and season with salt and pepper. Caramelize the onions slightly then add mushrooms and garlic. Sauté for 5 minutes. Deglaze the pot with cognac and reduce by 1/2. Add carrots, pearl onions, bacon, and browned chicken back to the pot.

Cover the chicken with red wine and chicken stock. Add fresh thyme and bay leaves. Season with more salt and pepper.

Stir then cover the pot with a lid and reduce the heat to low. Braise for 1 hour.

(NOTE: The chicken needs to be cooked to 165 degrees Fahrenheit internally).

After 1 hour, thicken the gravy with a corn starch slurry while still it’s still simmering.

Serve it up with mashed potatoes on the bottom of the plate followed by a few pieces of chicken, carrots, and gravy. Optionally garnish with parsley and micro greens.

Enjoy!

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[RomyWeimann]

Noooon don’t remove the skin!! And you need to let the chicken marinate all the night!! *Cries in french*

[jackyp]

Nice adaptation with great substitutes. You did well❤ keep in mind coq au vin is rooster in wine. Somehow over the years it became chicken in wine. Lard should be use. Lardon or smoked poitrine. To give it that bacon flavor. Ham is too light unless smoked. It’s also traditionally marinated over night. I’m answering for all the people that said it wasn’t done right without saying why. Overall for a quick version I find this excellent. Thank you for sharing ❤

[LuckyOwl_]

Marinate the chicken in the wine then use that for the sauce 👍

[ryanmccarthy]

I’ve never even heard of that before this….looks like straight ⛽️🔥🔥

[francesca]

That looks so good and I don't even eat a third of it

[srulyakselrud]

Onions go in after you sear the chicken

[Lemurai]

I’m used to seeing a darker reddish colored gravy, seems a little light🤔 where’s the reduced wine and marinated chicken?

[dandc]

You had me all the way up until you said " GaRnIsH wiTh SoMe MiCrOGreEnS". Like, why though? You went through the whole recipe normal and then BAM at the end-plot twist!

[yanji]

i wish that u will gonna be a well known creator one day btw ur food looks delicious

[wk.]

"Remove the skin"

Boo this man!

[maxbites]

My French coworker said to make sure to use Coq not Poule. But I think thats preference 🤷‍♂️

[flo]

Acceptable coq au vin. But it's Ok, it's youtube.

[Sbannmarie]

Why on earth would you remove the skin?

[tomsmith]

Marinate the chicken in the wine for 24 hours. Also leave the skin on. Trust me. Everything else you did was perfect. 👍🏼

[christianbeauchamp]

it's a French dish, never remove the skin.

[christianbeauchamp]

also, it's a French dish, whole bottle of wine.

[MelB]

Happy cow au vin day but this is not something I would like so I'm going to skip this holiday and eat something else

[khanscombe]

Why did u remove the skin? That was your far & flavor

[HelloThere-jdvd]

I didn't know French cousine used so must olive oil.

😂😂😂

What nonsense

[Shwarmageddon]

You definitely didn’t caramelize those onions. You just cooked them