Difficulty Level: Advanced
Why it’s great for your cooking channel: Coq au Vin is a classic French dish that offers a perfect opportunity to showcase traditional cooking techniques such as braising and deglazing. Its rich, deep flavors and visually appealing presentation, enhanced by the vibrant addition of carrots, make for excellent video content that will captivate your audience. By breaking down the steps and explaining the importance of each process, you can help viewers build confidence in their cooking skills. Additionally, Coq au Vin’s storied history and connection to French culinary heritage provide a great narrative to engage your viewers, making it an ideal recipe for your cooking channel.
Description: Coq au Vin is a classic French dish that translates to “rooster in wine.” This comforting stew features chicken braised with red wine, mushrooms, carrots, onions, garlic, and bacon, creating a rich and flavorful meal. Traditionally, it was made with an old rooster, but today, chicken is commonly used for its tenderness.
Preparation time: 30 minutes
Cooking time: 2 hours
Serving size: Serves 6
Ingredients:
- 1 whole chicken, cut into 8 pieces (or 6 bone-in, skin-on chicken thighs)
- Salt and pepper
- 1/4 cup all-purpose flour
- 4 slices thick-cut bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups carrots, peeled and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 12 small pearl onions, peeled
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken: Season the chicken pieces with salt and pepper, then dust with flour, shaking off the excess.
- Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Brown the Chicken: Add the olive oil to the pot with the bacon fat. Brown the chicken pieces in batches until golden on all sides. Remove the chicken and set aside.
- Cook the Vegetables: Add the chopped onion and minced garlic to the pot and cook until softened. Add the mushrooms and carrots and cook until they release their moisture and begin to brown. Stir in the tomato paste.
- Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, bay leaf, thyme, parsley, and rosemary. Return the chicken and bacon to the pot. Bring to a simmer, cover, and cook for 1.5 hours, or until the chicken is tender.
- Add Pearl Onions: In a separate pan, melt the butter and sauté the pearl onions until golden. Add them to the pot for the last 30 minutes of cooking.
- Finish and Serve: Remove the bay leaf and adjust seasoning with salt and pepper if needed. Serve the Coq au Vin hot, garnished with fresh parsley.
