Chicken in wine with mushrooms
6 servings
110 minutes
Chicken in wine with mushrooms is an exquisite dish of European cuisine, rooted in the traditional French classic Coq au Vin. This recipe transforms simple ingredients into a gastronomic masterpiece. Marinating the chicken in red wine fills it with deep aromas of thyme, bay leaves, and black pepper, while slow cooking makes the meat tender and rich. Additionally, bacon and mushrooms add an earthy flavor and appetizing texture to the dish. Served with parsley for freshness and brightness, this recipe is perfect for special dinners when you want to create a warm, cozy atmosphere and enjoy complex flavor nuances.
1
Cut 1 onion into rings, slice the carrot into rounds, and cut the chicken into 8 portions.
- Onion: 2 heads
- Carrot: 2 pieces
- Chicken: 1 piece
2
Place pieces of chicken, onion, and carrot in an enamel pot. Add thyme, bay leaf, and black pepper. Pour in wine, cover with a lid, and refrigerate overnight.
- Onion: 2 heads
- Carrot: 2 pieces
- Chicken: 1 piece
- Thyme: 3 stems
- Bay leaf: 5 piece
- Black peppercorns: 10 pieces
- Dry red wine: 1.5 l
3
The next day, pour the wine and strain the marinade through a sieve for further preparation.
4
Fry pieces of chicken in vegetable oil and place them in a pot.
- Vegetable oil: 3 tablespoons
- Chicken: 1 piece
5
Fry the garlic in the same oil and place it in the pot.
- Garlic: 3 cloves
6
Marinate, salt, bring to a boil, and simmer covered on low heat for 1.5 hours.
- Dry red wine: 1.5 l
- Salt: to taste
7
Chop the onion, mushrooms, and bacon (without skin) finely. Fry everything in butter, let it simmer for 8 minutes, then add to the pot with chicken.
- Onion: 2 heads
- Button mushrooms: 250 g
- Pork belly: 250 g
- Butter: 30 g
8
Salt to taste and sprinkle with parsley.
- Salt: to taste
- Parsley: 1 bunch
