How To Make Coq Au Vin

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Start with a cold water and blanch the salt pork until it simmers, then remove it to eliminate impurities.

Dry the blanched salt pork with paper towels to prevent splattering before frying.

Heat about 1 ounce of olive oil in a pan and fry the salt pork until browned and crispy.

Season the chicken pieces with salt and pepper; the creator is using half a recipe, so only a half chicken is used.

Brown the chicken in the rendered fat from the salt pork, ensuring to brown it well on all sides, leaving the skin on for flavor.

Cover the pan halfway to prevent splatter while browning the chicken, but do not cover completely to avoid steaming.

Remove the browned chicken from the pan and set aside.

Sauté the mushrooms and onions in the same pan, ensuring the onions are blanched for 3-4 minutes beforehand to soften them.

Add fresh thyme, crushed garlic, and a bay leaf to the sautéed mushrooms and onions.

Pour in the red wine (Burgundy) and chicken stock to create the sauce for the dish.

Return the chicken to the pan, ensuring it is covered by the sauce, and simmer until cooked through.

Cooking Techniques

Equipment Needed

Spice Level: