Pairs well with Chicken in Wine (Inspired by Coq au Vin)
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Chicken in Wine (Inspired by Coq au Vin)
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This recipe is a simplified version of the classic French dish 'Coq au Vin', adapted for chicken. It showcases the technique for preparing a stew, including marinating, browning, and reducing for a rich, flavorful dish.
01:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken thighs - 400 grams (with skin)
- red wine - 700 grams
- thyme - watch the video to see (to taste)
- garlic - 1 (whole head)
- onion - 1 (cut in mirepoix)
- bay leaves - 2
- carrot - 1 (cut in mirepoix)
- celery - 100 grams
- olive oil - watch the video to see (as needed)
- mushroom stems - 100 grams
- bacon - 80 grams (cubed)
- garlic - 1 clove (minced)
- parsley - watch the video to see (finely chopped, to taste)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
Instructions
- Marinate the Chicken: Marinate the chicken thighs in red wine with thyme, whole garlic, onion, bay leaves, carrot, and celery for over 24 hours.
- Brown the Chicken: Heat olive oil in a cauldron or pot and brown the marinated chicken thighs on both sides. Remove and set aside.
- Brown the Vegetables: In the same oil, add the strained vegetables from the marinade and brown them.
- Cook with the Marinade: Add the chicken back to the pot, pour in the red wine marinade, and let it reduce until it thickens.
- Prepare the Mushroom and Bacon Sauté: Sauté mushroom stems and cubed bacon with a bit of olive oil, minced garlic, and parsley.
- Final Assembly: After 20 minutes, remove the chicken from the pot. Continue reducing the sauce until it achieves a sauce-like texture. Serve the chicken with the sautéed mushrooms and bacon, and drizzle with the reduced wine sauce.
