Fresh Thyme – Up to you if you want to use whole thyme sprigs or use only the leaves.You could simmer down some tomato sauce in a pinch, but the flavor won’t be as intense. Tomato Paste – Adds deep, rich flavor.Burgundy Wine – Traditional coq au vin recipes use red burgundy wine, but you can also use a Merlot or Cabernet Sauvignon.Chicken Broth – The recipe calls for regular chicken broth, but you could also use some watered down bone broth instead.Vegetables – Cremini mushrooms, onion, carrots, and garlic.Olive Oil – I recommend high quality olive oil for the flavor, but avocado oil works as well.My usual rule of thumb is 3/4 to 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of chicken, but we are using less salt here, because the chicken broth has salt. Salt & Pepper – I prefer sea salt, but kosher salt works, too.Just make sure to buy bone-in and skin-on chicken. Chicken thighs and drumsticks – I prefer to use organic chicken, but feel free to use you preferred type.For measurements, see the recipe card below. This section explains how to choose the best ingredients for coq au vin chicken, what each one does in the recipe, and substitution options. Given that coq au vin is French, you pronounce it: coke-oh-vahn. What is the correct coq au vin pronunciation? Some versions are thickened with all-purpose flour, but I don’t think it’s necessary so I’ve left it out. Some recipes are made with lardons (bacon), pearl onions, and garlic, but always wine and chicken! Similar to braised lamb shanks, the meat simmers until it becomes ultra tender. What Is Coq Au Vin?Ĭoq au vin is a traditional French stew made of braised chicken, mushrooms, and a rich and flavorful wine sauce. Serve French pate with your favorite crackers as a starter and French almond cake for dessert. Hearty dishes like this chicken coq au vin are perfect fall or winter meals for special occasions! This recipe makes a complete meal served with mash potatoes or (my preference) mashed cauliflower. If you’ve ever been intimidated to try it, now is the time and I’ll walk you through the process. It’s silky and smooth, and tastes complex, but is ready without a lot of active cooking. The cooking process of browning and braising leaves you with incredibly tender and absolutely delicious chicken and vegetables in a red wine sauce. Or, use the Quatre Épices blend on baked chicken or fish, sprinkle on soups, or add a pinch in your salad dressing, hummus, or eggplant dishes for a pop of flavor.This chicken coq au vin recipe is a traditional French stew made up of braised chicken and a rich and flavorful sauce. Serve Coq Au Vin with crusty bread to mop up the sauce. Keep this spice handy to sprinkle a little extra over your bowl. Our Quatre Épices blend combines freshly-ground white pepper, ginger, and the warming spices nutmeg, cloves and cinnamon (yes, ours has 5 spices!). French cuisine is not known to incorporate a heavy amount of powerful dried spice blends in their recipes, but this spice adds subtle warming notes that complement the rich wine sauce. Our recipe adds Quatre Épices (meaning Four Spices in French), a native French blend that is traditionally used in soups, stews, ragout, and charcuterie, such as pâté and terrines. You can even make this dish in a slow cooker. Most of the cooking time is simply passive cooking waiting for the dish to stew. This recipe is not fussy and Coq Au Vin is easy to make. Coq Au Vin is a classic French dish of chicken braised with wine, bacon, mushrooms, garlic and optionally other vegetables resulting in a supremely rich sauce.
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