Today we’re making coq au vin. This is an awesome classic French dish that I think you’ll love!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
4 ounces (114g) thick cut bacon – cut into 1″ pieces
3 1/2-4 pounds (1600-1800g) chicken thighs and legs
1 medium white onion – diced
1 large carrot – diced
2 ribs celery – diced
5 cloves garlic – minced
1/2 cup (60g) flour
3 tablespoons (42g) tomato paste
1 750ml bottle Burgundy wine or other dry red wine
1 cup (240g) low sodium or homemade chicken stock: https://www.sipandfeast.com/chicken-stock/
8 sprigs thyme – tied together
2 large bay leaves
salt and pepper – to taste
1/2 ounce dark chocolate – optional
For finishing
3 tablespoons (42g) butter
2 tablespoons (28g) olive oil divided
16 pearl onions
1 pound (454g) cremini mushrooms quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
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21 Comments
The secret ingredient I added at the end, increases the richness, though it's still hard to tell exactly what it is. The taste tester couldn't figure it out. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, if you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast Youtube channel: https://www.youtube.com/@sipandfeastpodcast
I think you could soak the bacon to reduce the saltiness beforehand – it is a balancing act though because if there is a smoky flavour to it – you don't want to soak it too much…. (done that when making bacon to reduce the saltiness).
Should have at least explained why it traditionally used a rooster. The rooster would be older than most of the chickens with tougher meat better for stewing
I canāt wait to make this dish! šš Thank you for your vlog! Do you eat this with Potatoes or Rice? š¤. I see a slice of bread at the end this dish! ā¤ I love bread too, š„š§ however, the vegetables are awesome too! Yummy! š Iām so excited to make this dish!!! š„°
Kokovan…
This guy always gives me Ryan Reynolds vibes.
I'm in. Making it tomorrow nite. Wish me luck.
That looks amazing. Perfect football Sunday dish! The paper towel trick also works perfectly for skimming fat off of your chicken stock.
I've cut up some potatoes while it's braising and remove before serving to mine to remove some of the salt. IMO, it helps
Most common reason for burning fond is impatience. Lower the heat and sear slower taking your time Or deglaze in between batches pouring the liquid gold into a cup for later. Then repeat. Pay as much attention to the pan as you do the chicken.
Yummy š thanks for sharing! ā¤ļøšš½
Is the chocolate sweetened or unsweetened?
It is pronounced ācock oh vaā.
š»
6:18 You used the F word, FOND.
Pronounce it properly. You know what I mean of course. Itās French. What are you afraid of?
what kitchen knives do you use?
yum
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I leave the skin on if itās going to be crispy, but in something like this Iād probably take it off.
First video of your channel I've come across. Great content! From the video quality to the simple direction easy to follow. Subscribed