Coq au Vin Recipe

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.

Preheat the oven to 180 degrees Celsius (fan forced 165 degrees Celsius).

Place chicken maryland in a casserole dish, skin on, for roasting.

Season the chicken with olive oil, salt, cracked black pepper, and fresh herbs (sage and thyme).

Roast the chicken in the oven for about 45 minutes until it gets color.

Chop brown onion and garlic, and quarter button mushrooms.

Saute onions and garlic in olive oil on the cooktop until almost translucent (2-3 minutes).

Add the quartered mushrooms to the onions and garlic and sauté until softened.

Transfer the sautéed onions, garlic, and mushrooms to a bowl and let them sit.

In the same pan, add olive oil and flour to create a paste without heat.

Gradually add chicken stock and white wine to the paste, stirring constantly until smooth and lump-free.

Once the sauce is smooth, return the sautéed vegetables to the sauce.

Add a bokeh garni of herbs (sage, thyme, oregano, marjoram, bay leaves) to the sauce for flavor.

Combine the chicken and sauce in the casserole dish, cover with a lid, and return to the oven for final braising.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary