Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes

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.

Marinate the chicken in red wine and cognac overnight for more than 12 hours.

Prepare the stock beforehand and filter it to remove bones and impurities.

Reduce the stock on low heat while continuing with the recipe.

Dry the marinated chicken thoroughly with kitchen towels to avoid sogginess.

Filter the marinade to remove vegetables and impurities, then reduce it for 10 to 15 minutes.

Prepare a beurre manié with equal parts butter and flour to thicken the stock.

Preheat the oven to 200 degrees Celsius (392 Fahrenheit).

Heat butter and oil in a cast iron skillet.

Brown the chicken pieces skin-side down for a few minutes, then turn to brown the other side.

Remove the chicken and set aside, then add the dry garnish to the skillet and sauté for two minutes.

Return the browned chicken to the skillet and flambé with cognac.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary