This meal is surprisingly straightforward to make and filled with taste.
This Coq au Vin recipe simmers tender rooster and recent greens in a wealthy, savory wine sauce. It’s a particular sort of meal with little fuss.
What’s Coq au Vin?
Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising rooster in a wine-based broth with bacon, carrots, mushrooms, and recent herbs. Braising is simple; it merely means browning the rooster after which slowly cooking it partially coated in liquid.
This Coq au Vin recipe is a simplified model of Julia Baby’s recipe that packs all the taste of the unique into a straightforward one-pan dish.
Components for Coq au Vin
- Bacon – Bacon provides taste and salt to this dish.
- Rooster – Bone-in thighs and drumsticks are darkish meat which makes them further flavorful and naturally juicy. Pores and skin-on break up rooster breasts can be used on this recipe.
- Greens – Mushrooms, onions, and carrots are staples on this coq au vin recipe. For those who’re feeling fancy, use pearl onions instead of yellow onions.
- Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly costly ones. Go for desk reds like burgundy, merlot, or pinot noir. Since this can be a rooster cooked in wine, it isn’t really helpful to interchange the wine.
- Broth – I take advantage of beef inventory because it has a wealthy taste; nevertheless, it may be changed with rooster broth or rooster inventory.
The best way to Make Coq au Vin
Coq au Vin is a chic entree with rooster and veggies cooked in a savory wine broth!
- Prepare dinner the bacon and switch to a plate.
- Brown the rooster in batches in response to the recipe under.
- Prepare dinner the greens till barely softened. Stir within the remaining substances and add the rooster and half of the bacon to the skillet.
- Bake uncovered (per recipe under) till the rooster is cooked by and the pores and skin is golden brown.
Ideas for Coq au Vin
- If desired, you’ll be able to thicken the broth with a slurry or separate it from the opposite substances and simmer the sauce on the stovetop in a small pan over medium warmth.
- Coq au Vin might be made upfront and stored refrigerated for as much as 2 days (the flavors will proceed to mix)! Reheat in a Dutch oven on the stovetop on low warmth.
- Freeze Coq au Vin in hermetic containers for as much as 3 months and thaw within the fridge in a single day. Reheat in a Dutch oven on the stovetop on low warmth.
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Coq au Vin
Coq au Vin is a chic entree with seasoned rooster and recent veggies, cooked in a flavorful crimson wine sauce.
Preheat the oven to 375°F.
Add the bacon to a deep 12-inch skillet or a braiser and cook dinner over medium warmth till crisp. With a slotted spoon, switch the bacon to a paper towel lined plate leaving the bacon grease within the skillet.
Season rooster items with salt and pepper and cook dinner the rooster thighs pores and skin facet down for five minutes or till golden brown after which switch to a plate. Repeat with the drumsticks, turning till browned and add to the plate.
In the identical pan add sliced mushrooms, carrot, and onion (including butter or further oil if wanted) and cook dinner simply till the mushrooms and onions begin to soften, about 5 minutes.
Stir within the garlic and tomato paste and cook dinner till aromatic, about 1 minute. Sprinkle in flour, stir, and cook dinner for 1 minute extra.
Add the crimson wine and beef inventory, a bit at a time, stirring after every addition till clean. Add thyme, bay leaves, and half of the bacon. Stir to mix.
Gently place the rooster on prime of the greens.
Cowl and bake for half-hour. Uncover and bake for an extra half-hour or till the rooster is cooked by and the pores and skin is golden.
Take away and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.
Cremini mushrooms have a pleasant meaty taste and texture however might be substituted with white mushrooms or portobellos.
For those who do not need a braiser or deep oven proof skillet, this may be ready in a big Dutch oven or an ovenproof pot.
It’s also possible to put together this coq au vin recipe in a skillet after which switch it to a casserole dish. If baking in a casserole dish, enhance the coated cooking time to 40 minutes.
Energy: 624 | Carbohydrates: 18g | Protein: 46g | Fats: 33g | Saturated Fats: 10g | Ldl cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg
Diet data supplied is an estimate and can range based mostly on cooking strategies and types of substances used.
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