Coq au vin (or chicken in wine recipe, as we would say here) is a classic French dish of Occitan origin, truly delicious.

Traditionally, it is made with chicken, although it can also be made with duck or goose (south of France) or with veal or beef (central France). You can prepare it in an oval Le Creuset cocotte or in a round Le Creuset cocotte , the good transmission that the iron makes of the heat helps in its perfect cooking. Do not miss this delicious recipe!

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

Ingredients (for 6-8 people)

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

• 1 tablespoon butter
• 2 tablespoons of olive oil
• 350 g of French onions
• 350 g of clean mushrooms

For the "Buerre manie"

• 2 tablespoons butter, softened
• 2 tablespoons 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 well browned, then add the pancetta and onion again. Take the cocotte off the heat and flame the brandy (carefully light it off the heat and with the hood off and stand back until the flames die down). Put the cocotte back on the fire.
3. Tie all the herbs with a thin rope 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 preheated oven at 135º for 2 hours or 2 and a half hours, until the chicken is very tender.
4. About 30 minutes before the chicken is finished 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. Add the mushrooms and cook them until they take color.
5. Mix the butter and flour in a small bowl. Remove the chicken pieces from the cocotte so that you can easily mix the beurre manie. You are adding it in small quantities while you stir so that the sauce is very thin.
6. When you have incorporated all the beurre maine or cornstarch, add the chicken back together with the onions and mushrooms. Let it simmer for 2-3 minutes.
7. Add parsley and you can now serve it in the same cocotte .