法國人都會食雞煲？法式紅酒燉雞｜Classic Coq Au Vin｜下駅味來 Bigboyrecipe (ENG)

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 a bouquet garni with thyme and rosemary tied together with kitchen twine.

Trim the ends of the shallots and peel them; if they are large, cut them in half.

Peel the carrots and cut them into 2 cm thick pieces.

Chop the onions finely by cutting them vertically and then horizontally.

Cut the chicken into pieces at the joints without using a large knife.

Use about 1 kg of chicken, ensuring not to cut it too small to avoid it becoming mushy when braised.

Heat a pot and add a little oil, then add bacon to sauté until fragrant.

Add pre-cleaned mushrooms to the pot and sauté until golden brown with the bacon.

Remove the bacon and mushrooms from the pot and set aside.

Dry the chicken pieces with kitchen paper and season with 1-2 teaspoons of salt and black pepper.

Preheat the oven to 180 degrees Celsius.

In the same pot, add the chicken pieces and sear until the surface is golden brown.

Once seared, remove the chicken from the pot.

Add the chopped onions, carrots, shallots, and the bouquet garni to the pot and sauté.

Add tomato paste to the pot and then pour in the red wine used for marinating the chicken.

Bring to a boil, then add the seared chicken back into the pot and simmer on low heat for 10 minutes.

Mix together a small amount of flour and butter until smooth, then add it to the pot to thicken the sauce.

Add the bacon and mushrooms back into the pot and stir well.

If you don’t have an oven, continue to simmer on low heat for about 40 minutes.

If using an oven, place the pot in the oven at 180 degrees Celsius for 50 minutes.

Once cooked, serve the chicken on a plate with some sauce and garnish with herbs.

Cooking Techniques

Equipment Needed

Spice Level: