Cockerel in Wine (Coq Au Vin)
2 servings
60 minutes
Coq Au Vin is one of the most famous French dishes, dating back to ancient times when winemakers braised tough rooster meat in wine to make it tender and flavorful. Today it is made with chicken, but the exquisite taste remains unchanged. Rich notes of red wine infused with the aroma of Provençal herbs give depth to the meat, while mushrooms and onions add tenderness and sweetness. This recipe embodies the elegance of French cuisine, where simple ingredients transform into a dish worthy of a festive dinner.
1
Heat 1 tablespoon of oil in a large pan over medium heat, sauté the sliced onion until golden for about 5 minutes. Add mushrooms and fry for another 5 minutes until browned. Add garlic and fry for another minute. Season with a little salt and pepper. Transfer to a plate and set aside.
- Onion: 0.5 head
- Button mushrooms: 100 g
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
2
Heat the remaining oil in a large skillet over medium-high heat. Cut the chicken into medium pieces and season with salt and pepper, place in the skillet in batches and fry for 4 minutes on each side. Transfer the cooked chicken to a plate and set aside.
- Olive oil: 3 tablespoons
- Chicken: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Add tomato paste, wine, half of the broth, and Provençal herbs to the pan. Bring to a boil over medium heat, stirring gently.
- Tomato paste: 1 teaspoon
- Dry red wine: 200 ml
- Chicken broth: 150 ml
- Herbes de Provence: 0.5 teaspoon
4
Return the chicken to the skillet, cover with a lid, and simmer on low heat for 30 minutes until cooked. Add the onion and mushrooms 5 minutes before it's done, and stir. Transfer the chicken with vegetables to a plate and cover with foil to keep warm.
- Onion: 0.5 head
- Button mushrooms: 100 g
5
Heat oil in a large skillet over medium-high heat. Once melted, add flour and stir. Continue stirring until the flour turns golden. Add the remaining broth and cook, stirring, until the sauce is smooth and thick. Season with salt and pepper.
- Butter: 30 g
- Wheat flour: 2 tablespoons
- Chicken broth: 150 ml
- Salt: to taste
- Ground black pepper: to taste
6
Return the chicken with vegetables to the pan and stir to coat everything with the sauce.
