Coq au Vin

Coq au Vin (French Chicken in Wine Recipe)

Coq au Vin is a classic French dish. Chicken with mushrooms in wine sauce will be a delight for you. This dish may seem plain in appearance, but its taste will win your heart once and for all.

Fry the chicken until golden brown. We torment it together with onions and garlic. Add wine, chicken broth and crispy bacon pieces. All this will make our sauce spicy and expressive. To make the dish even more delicious, take out the chicken and add the mushrooms. They will absorb all the flavors and juices and will become an indispensable part of the dish. As soon as the sauce with mushrooms thickens, we make it more creamy and return the chicken to the pan so that it becomes part of the dish. Serve with parsley leaves and leek rings.

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Recipe type: Chicken

Recipe type: French

Yield: 2

Prep time: 20 mins

Cook time: 1 hour

Total time: 2 hrs 20 mins

Ingredients:

White onion — 1 onion

Chicken broth — 400 ml

Garlic — 6 cloves

Champignons — 500 grams

Bacon strips — 150 grams

Chicken leg — 2 pieces

Parsley — bunch

Dry red wine — 200 grams

Bay leaf — 2 pieces

Thyme — 2 sprigs

Butter — 2 tablespoons

Salt and pepper to taste

Directions:

1. Peel onion and garlic and finely chop.

2. Cook strips of bacon in booth water on maximum heat for 10 minutes.

3. Cut the cooked strips of bacon into small pieces.

4. Fry the bacon until golden crisp. Put the bacon aside.

5. Season chicken legs with salt and pepper to taste.

6. Fry chicken legs on medium heat on both sides for 10-15 minutes on each side. The crust should be crisp and golden.

7. Add onion and garlic to the chicken in the pan. Distribute them evenly into the free space of the pan.Cook for 5 minutes.

8. Add finely chopped parsley, dry red wine, chicken broth, crispy bacon. Cover the pan with a lid and cook for 3-5 minutes.

9. Add the bay leaf and thyme to the pan and cook for another 20 minutes.

10. The chicken legs remove from the pan into a separate plate or deep bowl.

11. The bay leaves and thyme remove from the pan. They are no longer needed.

12. Cut the champignons into quarters and add to the pan. Turn down the heat a little and cook for 30 minutes.

13. Add butter to the pan. Mix it up. The sauce with mushrooms should already thicken.

14. Return the chicken legs back to the pan and cook for another 10 minutes, so that the chicken absorbs all the flavor of the dish.

Serving: Serve the dish hot with a glass of your favorite red wine.

Bon appetite!