Le Coq au vin, à la façon traditionnelle.

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 the marinade by cutting the chicken into 8-10 pieces.

If desired, save the chicken scraps to make a broth by simmering them in 5.2 liters of water with 1 onion and 1 carrot for 3 hours.

Marinate the chicken with red wine, juniper berries, and cloves for 12-24 hours.

The next day, remove the chicken from the marinade and let it drain; pat dry with a cloth.

In a large pot, heat a small amount of butter and sauté the smoked pork belly until crispy, then remove and set aside.

In the same pot, brown the chicken pieces until golden on all sides, then remove and set aside.

Add the diced onions and chopped garlic to the pot and sauté until softened.

Return the chicken to the pot, add cognac, and flambé.

Pour in the marinade and add the bouquet garni; cover and simmer on low heat for 1 hour and 45 minutes.

After cooking, remove the chicken pieces carefully to avoid piercing them.

Preheat the oven to 180°C (356°F).

Transfer the chicken to a baking dish, adding a ladle of cooking liquid to prevent drying out, and bake for 40-45 minutes.

Meanwhile, reduce the sauce by simmering it with the carrots and pearl onions for 35-40 minutes.

Sauté the mushrooms in butter until cooked, about 3-4 minutes, then add them to the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level: