Classic French Coq Au Vin Recipe | Chicken Stew Braised in Wine | Cooking Co.

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.

Season 600 grams of chicken thighs with salt and pepper and let sit for 30 minutes.

Pour 2 tablespoons of olive oil into a large pan and add 200 grams of chopped bacon; cook until crispy.

Remove the bacon with a slotted spoon but keep the oil in the pan.

Add the chicken thighs to the bacon oil and cook on high heat, turning occasionally until browned and crispy.

Set the chicken aside once cooked.

Add 150 grams of chopped onion to the remaining oil and cook through.

Add 250 grams of chopped carrot and soften it up, then add 100 grams of sliced mushrooms and stir well.

Add 20 grams of garlic, a generous mix of salt and pepper, and stir everything well.

Pour in 200 milliliters of red wine and mix for a few minutes.

Add the chicken back into the sauce along with the crispy bacon and 10 grams of fresh thyme.

Cover the pan and simmer on low heat for about an hour.

In a small bowl, mix 50 grams of butter and 20 grams of flour to create a smooth paste.

After an hour, stir the butter and flour mixture into the sauce to thicken it up.

Allow a few minutes for the sauce to thicken before serving.

Cooking Techniques

Equipment Needed

Spice Level: