Two months ago, I finally got another authentic French taste when hubby cooked this classic and hearty dish – Coq Au Vin (which means in English Rooster in Wine). It is unbelievably balanced, rich and very delicious.
Since then I had wanted to know how to make it. So one weekend I gave it a try myself, of course under hubby’s supervision. As it turns out, this classic Coq Au Vin is actually surprisingly easy to make!
While cooking, I have learned the following:
- One of the important ingredients in this recipe is the red wine. Traditionally, Burgundy wine is used, but you can use any red wine that you like.
- The longer you cook (make sure the content in the pot remain moist), the richer the flavor, the softer the meat and the tastier it becomes.
- It is okay to chop or prepare the other ingredients while cooking. If you do not have enough time to get everything ready beforehand, it is not a problem.
- I think the only difficult part of the recipe is finding time to make it, as it took us nearly 2 ½ hours from start to finish.
If you find a weekend evening where you have a little extra time, turn on some music, and give it a try. Personally, I had a great time cooking this most amazing slow-simmered chicken in red wine sauce. And – voila! – this classic dish will be yours to enjoy.
- 1.5 kg of chicken breast, chopped
- 8 stripes of bacon, sliced
- 1 bottle of red wine
- 1 pack of white button mushroom, chopped
- 2 kg of baby potatoes, whole
- 4 whole leaves of Bay Leaf
- 2 kg of tomatoes, chopped
- 4 balls of garlic, chopped
- 4 carrots, roughly sliced
- 1 kg of shallots, halves
- 200 grams of Fresh parsley, chopped
- 1 teaspoon of Thyme
- 4 cubes of chicken broth
- Black pepper
- Soy sauce
- Olive oil
- Prepare Bouquet Garni: put bay leaves, thyme and parsley in a bowl. Mix.
- Put 1 liter of water in the pot. Add chicken broth and Bouquet Garni. Let it boil.
- While the water is boiling, put some olive oil in the pan. Add black pepper and soy sauce to the chicken. Stir and let it cook until the chicken turns reddish brown.
- Put in the meat into the boiling water. Put in shallots, carrots, baby potatoes (whole), and garlic. Stir.
- Put in the red wine. Stir.
- Put the bacon in a separate frying pan. Let it cook until it becomes light brown. When the bacon is cooked put it in the cooking pot where the rest of the ingredients are cooking.
- Put the mushroom in another pan. Cook the mushroom for about 10 minutes or until the water in the mushroom has evaporated. Once cooked, put it in in the cooking pot.
- Keep adding water if need be until the desired consistency is reached.
- The total cooking time is about 2 hours above medium fire.
- Serve and enjoy!