Chicken in wine (Coq au vin recipe)

Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French cuisine of Occitan origin, truly delicious. The wine chicken recipe became famous in the United States largely thanks to our beloved Julia Child. As you may have heard on other occasions, Julia Child was an influential chef and author of great cookbooks, and who introduced French cuisine to the American public through her cookbook "Mastering the Art of French Cooking." of French Cuisine), as well as through his famous television show "The French Chef".

Traditionally, the Coq au vin recipe is made with chicken , although it can also be made with duck or goose (southern France) or with beef or beef (central France).

You can prepare it in a Le Creuset oval cocotte or in a Le Creuset round cocotte , the good heat transmission that iron provides helps in its perfect cooking. Don't miss this delicious recipe!

The recipe consists of marinating and flambéing the meat , which you will then braise in wine (it can be white or red). The stew is traditionally accompanied by mushrooms, onions or chives and carrots. Thus, it turns out to be a complete dish , and I assure you that it is full of flavor and nuances.

Ingredients (for 6-8 people)

• 2 tbsp extra virgin olive oil
• 2 cups chopped bacon
• 1 medium onion chopped
• 2 chickens, 2 kg each, cut into 8 pieces
• 5 tbsp brandy
• A few sprigs of fresh thyme, rosemary and parsley
• 2 bay leaves
• 3 cloves of garlic, crushed
• 1 tbsp tomato sauce
• 1 tbsp lemon juice
• 1 tbsp sugar
• 1 bottle of dry red wine (traditionally a Burgundy)
• 2 tbsp fresh cilantro or parsley, to decorate

• 1 tbsp butter
• 2 tbsp olive oil
• 350 g French onions
• 350 g clean mushrooms

For the "Buerre manie"

• 2 tbsp butter, softened
• 2 tbsp all-purpose flour

Preparation

1. Heat the oil in the cocotte over medium heat and add the bacon and onion. Once they are soft, remove them.
2. Fry the chicken until golden brown and then add the bacon and onion again. Remove the cocotte from the heat and flame the brandy (carefully light it off the heat and with the bell off and leave until the flames go out). Put the cocotte back on the heat.
3. Tie all the herbs with a thin string and add them to the cocotte along with the garlic, tomato sauce, lemon juice, sugar and wine. Cover the cocotte and put it in the oven preheated to 135º for 2 hours or 2 and a half hours, until the chicken is very tender.
4. About 30 minutes before the chicken is done cooking, melt the butter with the oil in a large skillet over medium heat. Add the onions and fry for 10 to 15 minutes until golden and soft and remove them. Add the mushrooms and cook until they color.
5. Mix butter and flour in a small bowl. Remove the chicken pieces from the cocotte to be able to mix the beurre manie comfortably. You add it in small quantities while stirring so that the sauce is very thin.
6. When you have incorporated all the Maine beurre or cornstarch, add the chicken again along with the onions and mushrooms. Leave it on low heat for 2 or 3 minutes.
7. Add parsley and you can now serve it in the same cocotte .