CHEF JOHN'S COQ AU VIN
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
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Ken Chiarella
[email protected]This coq au vin recipe is a disaster. Don't even try it.
mashud rana
[email protected]This coq au vin recipe is awful. Stay away!
Leigha Marie
[email protected]Don't bother with this coq au vin recipe. It's not worth your time or money.
Eacen Patwary
[email protected]This coq au vin recipe is a waste of time. The chicken was tough and the sauce was watery.
Sk Annu
[email protected]I wouldn't recommend this coq au vin recipe. It was too complicated and the results were not worth the effort.
Tracy Bordone
[email protected]The coq au vin recipe was okay, but it wasn't anything special. I've had better coq au vin before.
DoItFor YourSelf
[email protected]The coq au vin recipe was easy to follow, but the chicken was a bit dry. I think I needed to cook it for a little less time.
Angel Meghla
[email protected]This coq au vin recipe is a bit bland. I had to add some extra spices to give it some flavor. Other than that, it was a good recipe.
MD.MASUM KHAN
[email protected]This coq au vin recipe is a great way to use up leftover chicken. The sauce is rich and flavorful and the chicken is tender. I served it over rice and it was a delicious meal.
Urooj Ali
[email protected]I've never made coq au vin before, but this recipe made it easy. The chicken was tender and the sauce was flavorful. I will definitely be making this again.
Fakiha Fakiha
[email protected]This coq au vin recipe is a bit time-consuming, but it's worth it. The chicken is so tender and the sauce is amazing. I served it over mashed potatoes and it was a delicious meal.
Qhamani Hamza
[email protected]I'm a huge fan of coq au vin and this recipe did not disappoint. The chicken was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
James Craig
[email protected]This coq au vin recipe is a keeper! The chicken was moist and tender, and the sauce was rich and flavorful. I served it over egg noodles and it was a hit with my family.
Jesus Zarate
[email protected]I've tried many coq au vin recipes, but this one is by far the best. The chicken is cooked perfectly and the sauce is heavenly. I will definitely be making this again and again.
Amari Jones
[email protected]This coq au vin recipe is easy to follow and the results are amazing. The chicken is tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
John Bowman
[email protected]I made this coq au vin for a dinner party and it was a huge success. Everyone loved it and asked for the recipe. I'm so glad I found this recipe.
NYANZI SELF MADE
[email protected]This was my first time making coq au vin and it turned out great! I followed the recipe exactly and it was delicious. I will definitely be making this again.
ADNAN MOBILES
[email protected]I've made this coq au vin recipe several times and it's always a hit. The hardest part is waiting for the chicken to braise, but it's worth it. The sauce is amazing and the chicken is so tender.
ALEMSEGED DEME
[email protected]This coq au vin recipe is a winner! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was the perfect comfort food.