Homemade French Regional Dishes; 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.

Prepare your chicken by cutting it into pieces.

Cut the carrots and onion in Mirepoix.

In a dish, place the chicken pieces, the bouquet garni, the carrots, onions, garlic, and seasoning.

Completely cover the chicken in the red wine and then place in the fridge for 12 hours or 24 if possible.

Remove from the fridge, add a little olive oil and some butter to a pan and cook the chicken pieces just to give them a little colour.

Then into an ovenproof dish goes the chicken, the sieved red wine from the marinade and the chicken stock, cover and put in a preheated oven at 180 degrees for 45 minutes.

Whilst that is cooking, pan fry your lardons.

In a separate pan, sauté your mushrooms in butter and then in the same pan fry your shallots and add a little sugar.

Once they are ready, deglaze the pan with the balsamic vinegar.

Add all the remaining ingredients to the chicken dish and cook for a further 20 minutes.

Check for seasoning and for the sauce consistency.

You can thicken with cornflour mixed with some water if needed.

Finish off with a sprinkling of chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: