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Recipe : ** Chicken cooked in wine

Chicken cooked in wine
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Course:
Main Dish

Practical information

  • Prep time
    45 min
  • Cooking
    1 h
  • Ready in
    1 h 45
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Although coq au vin recipes always seem to start with a whole chicken, the dish can easily be prepared with chicken pieces. Chicken legs, cut into thighs and drumsticks, make an excellent coq au vin. Assume one large chicken leg per portion.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 8 small onions
  • 4 small shallots
  • 1 fat carrot
  • 1 bouquet garni (parsley, thyme,bay leaf)
  • 1 tablespoon flour
  • fine salt and freshly black pepper
  • 130 g unsmoked bacon
  • 130 g mushrooms
  • 70 g butter,5 garlic
  • 2 kg chicken
  • 50 ml cognac
  • 100 ml dry white wine

  • Recipe preparation steps

  • 1
    To prepare the onion: Trim the stem end just where it starts to be firm and solid. Trim the root end just enough to remove the tentrile-like roots. Trim as little as possible of the globe portion of the onion. Place the onion on its stem end on your cutting board and cut through the center of the root to split the onion half. Peel the dry outer skin from each of the halves. Working with each half separately, make a series of radial cuts from near the root, about 4 millimeters apart. Be careful to not cut through the root. Finally, cut the onion crosswise at 3-millimeter intervals to produce a 3-millimeter dice.
  • 2
    To prepare the shallots: Trim the stem end just where it starts to be firm and solid. Trim as little as possible. Carefully peel just the tough, dry outer skin. Finally trim the root end just enough to remove the dark area. Depending on the thickness of the shallots, make one or two horizontal cuts about 3 millimeters apart all the way through the shallots, but leave the root intact. Finally, cut the shallots crosswise at 3-millimeter intervals to produce a 3-millimeter dice.
  • 3
    To prepare the garlic: Trim the root end a short distance from the end. Because the germ of the garlic flares out drastically at the root, you can trim a few millimeters of root away without wasting much garlic. Split the garlic clove in half through the center of the germ. Working separately with each half, peel the dry outer skin. Place a half clove on your cutting board with the cut side down and with the root end towards your knife. Slice the piece of garlic crosswise into paper thin slices.
  • 4
    To prepare the mushrooms: Rinse them briefly in cold water. Drain well. Working with each mushroom separately, trim the stem even with the cap. Place the mushroom, stem side down on your cutting board and slice it into 1-millimeter thick slices.
  • 5
    To prepare the bacon: Cut it into a 5-millimeter dice.
  • 6
    Cut the chicken into 8 or 13 serving pieces. The method for producing 13 pieces can be used for producing 8 by stopping before the thighs and breasts are split into multiple pieces. Or as shown in the pictures to the right, work with just chicken legs instead of a whole chicken. Separate each leg into a thigh and drumstick by cutting through the joint between the 2 pieces. There is a line of fat just above the joint on the inside of the leg that indicates where you should cut. Trim any excess skin or fat from the thigh.
  • 7
    Complete the mise en place by washing and drying the herbs, measuring two 1-tablespoon portions of butter, and measuring out the remaining ingredients except for the salt and pepper.
  • 8
    Final Preparation:
  • 9
    Preheat oven to 75°C .
  • 10
    Place the oil and 1 tablespoon of the butter into a high-sided frying pan over medium heat. Add the bacon, onion, and shallots. Fry until the bacon renders its fat and the vegetables start to brown a little. Remove the bacon and vegetables from the frying pan.
  • 11
    Season the chicken pieces with salt and pepper and add them to the frying pan. Increase the heat and brown the chicken pieces.
  • 12
    Return the cooked bacon and vegetables to the frying pan. Pour in the cognac and ignite. Wait a few seconds for the alcohol to burn off.
  • 13
    Sprinkle the flour over the contents of the frying pan and mix gently. Add the wine and mix well. Add the chocolate, garlic, mushrooms, and herbs. Bring to a boil, reduce heat, cover, and cook the chicken. Remove the chicken pieces to the oven as they become cooked. Use the tip of a sharp knife to test the chicken for doneness. The tip should slide in and out without much resistance.
  • 14
    When all the chicken is cooked and removed from the pan, reduce the sauce over medium heat until thickened. Remove and discard the herbs. Off the heat, stir in the last tablespoon of butter.
  • 15
    Arrange the chicken on individual, heated serving plates. Spoon the sauce over the top and serve immediately.
  • Ready !