Cock-o-van
4 servings
30 minutes
Coq au Vin is one of the most famous traditional French recipes, originating from the French countryside. It translates to 'rooster in wine', originally made with tough rooster meat that became tender through long braising in red wine. Today it is prepared with chicken while retaining its rich flavor and aroma. The combination of tender meat, crispy bacon, sweet prunes, and a rich sauce makes this dish perfect for a cozy dinner. The deep flavor and balance of wine's acidity with the spicy notes of cumin create a harmony that unfolds in every bite. Coq au Vin is served with mashed potatoes or crispy baguette to enjoy the delightful sauce. It is a gastronomic delight filled with French charm and tradition.
1
Fry the bacon in a pan until golden and crispy. Place on a paper towel.
- Bacon: 4 pieces
2
Salt and pepper the chicken. Fry for 6 minutes on all sides until cooked. Transfer to a plate.
- Skin-on chicken breast: 4 pieces
3
Place finely chopped onion in the pan and sauté for 4 minutes until golden.
- Cocktail (pearl) onions: 16 heads
4
Leave 2 tablespoons of fat in the pan and add wine, broth, prunes, sauce, and cumin. Cover and simmer until the onion is soft, about 6 minutes. Uncover, increase the heat, and cook until the sauce thickens, about 10 minutes. Return the chicken to the pan and cook for another 2 minutes. Place the chicken on a plate, drizzle with sauce, sprinkle with bacon, and serve.
- Chicken broth: 1 glass
- Dry red wine: 1 glass
- Prunes: 170 g
- Ready beef gravy: 100 g
- Ground caraway: 0.8 teaspoon
