Chicken in Wine (Coq au Vin Recipe)

El coq au vin (o recipe of chicken in wine, as we would say here) is a classic dish of French cuisine from Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken-in-wine recipe, which 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 she introduced French cooking to the American public through her cookbook "Mastering the Art of French Cooking" (Dominating the Art of French Cooking), as well as through her famous TV show "The French Chef".

Traditionally, the recipe for Coq au vin 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 a Le Creuset oval casserole or in a Le Creuset round casserole, the good heat conduction 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 shallots and carrots. Thus, it becomes a complete dish, and I assure you it is full of flavor and nuance.

Ingredients (for 6-8 people)

• 2 tbsp extra virgin olive oil
• 2 cups chopped pancetta
• 1 medium chopped onion
• 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 crushed garlic cloves
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 1 tbsp sugar
• 1 bottle of dry red wine (traditionally a Burgundy)
• 2 tbsp fresh cilantro or parsley, for garnish

For the glazed onions and mushrooms

• 1 tbsp butter
• 2 tbsp olive oil
• 350 g French shallots
• 350 g cleaned mushrooms

For the "Beurre manie"

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

Preparation

1. Heat the oil in the casserole over medium heat and add the pancetta and the onion. Once they are soft remove them.
2. Fry the chicken until well browned and then add the pancetta and onion again. Remove the casserole from the heat and flambé the brandy (carefully light it off the heat with the hood off and step back until the flames go out). Put the casserole back on the heat.
3. Tie all the herbs with a thin string and add them to the casserole along with the garlic, tomato paste, lemon juice, sugar and wine. Cover the casserole and put it in the oven preheated to 135º for 2 to 2½ hours, until the chicken is very tender.
4. About 30 minutes before the chicken finishes cooking, melt the butter with the oil in a large skillet over medium heat. Add the shallots and fry for 10 to 15 minutes until golden and soft and remove them. Add the mushrooms and cook them until they brown.
5. Mix the butter and flour in a small bowl. Remove the pieces of chicken from the casserole so you can mix the beurre manié comfortably. Add it in small amounts while stirring so that the sauce becomes smooth.
6. When you have incorporated all the beurre manié or the cornstarch, return the chicken along with the shallots and mushrooms. Let it simmer for 2 or 3 minutes.
7. Add parsley and you can serve it in the same casserole.

Cocotte ovalada Evolution Le Creuset