Description
Classic Coq au Vin features tender chicken legs slowly braised in a rich red wine sauce with aromatic herbs, bacon, mushrooms, and shallots. This French country dish is perfect for cozy dinners and delivers deep, savory flavors with a velvety sauce.
Ingredients
Scale
Marinade and Chicken
- 2 Chicken Legs
- 1 Bottle Red Wine (750ml)
- 1 Medium Carrot, sliced diagonally (150g)
- 2 Sprigs Fresh Thyme
- ½ teaspoon Black Peppercorns
- 2 Bay Leaves
For Cooking and Sauce
- 1 Head Garlic, halved across cloves
- ½ teaspoon Salt
- 2 tablespoon Olive Oil, divided
- 175 ml Chicken Stock (¾ cup)
- 30 g Softened Butter (2 tablespoon)
- 1 tablespoon Plain Flour
- 100 g Bacon Lardons (4oz)
- 8–10 Shallots, peeled
- 150 g Small Chestnut Mushrooms (1½–2 cups), cleaned
Instructions
- Reduce the wine: Pour the red wine into a 20cm (8″) saucepan and bring it to a boil. Let it simmer until reduced by half, about 15 minutes. Then set aside to cool.
- Prepare the marinade: Slice the carrot at a 45° angle into rings. Place the chicken legs, carrot slices, fresh thyme, black peppercorns, and bay leaves into a sealable bag or container. Pour the cooled reduced wine over and marinate in the fridge for at least 4 hours, up to 12 hours.
- Drain and dry chicken: Remove the chicken from the marinade and place it in a colander for 15 minutes to drain excess wine. Reserve the wine separately in a bowl and the vegetables and herbs in another bowl. Pat the chicken dry thoroughly with kitchen paper.
- Prepare garlic and season chicken: Cut the garlic head in half horizontally so cloves are exposed. Season the chicken legs with ½ teaspoon salt.
- Brown the chicken: Heat 1 tablespoon olive oil in a 24cm (10″) casserole or Dutch oven over high heat. Brown the chicken legs on all sides until golden, then remove and set aside.
- Sauté marinade vegetables: Add the reserved carrot, thyme, and bay leaves from the marinade to the pan. Cook for 2-3 minutes to release flavors.
- Add garlic and liquids: Place the halved garlic cut side down into the pan. Pour in the reserved reduced wine and chicken stock. Bring the liquid to a boil.
- Braise in the oven: Return the chicken legs to the pan, cover with lid, and place in a preheated oven at 150°C (300°F). Cook for 2 hours until the chicken is tender and infused with wine flavors.
- Prepare mushrooms and shallots: Peel the shallots and clean the chestnut mushrooms while chicken cooks.
- Cook bacon, shallots, and mushrooms: About 10-15 minutes before the two-hour braising ends, heat remaining 1 tablespoon olive oil in a 30cm (12″) nonstick frying pan over medium-high heat. Fry bacon lardons for 2-3 minutes, stirring constantly. Add shallots and cook 4-5 minutes until starting to brown. Add mushrooms and cook another 4-5 minutes tossing constantly. Set aside.
- Make flour butter mix: Mash softened butter together with plain flour in a small bowl to create a paste.
- Thicken the sauce: Remove the chicken and garlic from the casserole using a slotted spoon. Whisk the flour and butter mixture into the braising liquid until fully incorporated to thicken the sauce.
- Combine and finish cooking: Add the cooked mushrooms, bacon, and shallots back into the casserole. Return chicken legs to the pan and slide it back into the oven uncovered. Cook for an additional 15-20 minutes until the sauce thickens and the chicken is fully finished.
Notes
- The garlic cloves will become very soft and may fall out of their papery skins when serving. You can either mash them into the sauce for extra flavor or leave them whole but be sure to remove the papery skins before serving.
- Marinating the chicken for longer (up to 12 hours) enhances the depth of flavor.
- Use a good quality red wine suitable for cooking to enrich the sauce taste.
Keywords: Coq au Vin, chicken legs, braised chicken, French recipe, red wine sauce, classic French dish, chicken casserole