Coq au Vin "Les Recettes de Mamie Suzou"#bonnecuisine #cuisine #volaille #sauce #bonnecuisine

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.

Cut the chicken into pieces and place them in a dish.

Prepare a marinade with thyme, rosemary, and a bay leaf, and add 2 cloves of garlic.

Slice 3 onions and add them to the marinade.

Add carrots to the marinade, adjusting the amount based on preference.

Add 2 tablespoons of herbes de Provence and a bit of salt and pepper to the marinade.

Cover the chicken pieces with red wine (about 1 liter) and ensure they are well submerged.

Cover the dish and refrigerate for at least 2-3 days to marinate.

After marinating, remove the chicken and let it drain in a colander, keeping the marinade aside.

Heat some olive oil in a pan and sauté the chicken pieces until they take on color from the marinade.

In a separate pot or Thermomix, sauté the vegetables from the marinade until softened.

Pour the reserved marinade into the pot with the sautéed vegetables and bring to a simmer for about 15 minutes.

Flame the chicken with a bit of neutral alcohol like cognac for added flavor.

Once the marinade is cooked, blend the vegetables until smooth.

Add sliced mushrooms (about 10-12, depending on size) to the chicken in the pan and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary