Coq Au Vin Recipe
Recipe information
Make Coq Au Vin in just 2h 30m. Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Coq Au Vin
Garlic Mashed Potatoes
Roasted Vegetables
Coq Au Vin
1. Prepare the Ingredients
Chop the bacon into small pieces, slice the mushrooms, and dice the onions and carrots. Mince the garlic cloves.
2. Cook the Bacon
In a large Dutch oven, heat the olive oil over medium heat. Add the bacon pieces and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
3. Brown the Chicken
Season the chicken quarters with salt and black pepper. In the same pot, add the chicken and brown on all sides, about 5-6 minutes per side. Remove and set aside.
4. Sauté the Vegetables
In the same pot, add the onions, garlic, carrots, and mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5 minutes.
5. Deglaze the Pot
Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
6. Add Remaining Ingredients
Return the chicken and bacon to the pot. Add the thyme, bay leaves, and chicken stock. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 1.5 to 2 hours.
7. Final Seasoning
Check for seasoning and adjust salt and pepper as needed. Remove bay leaves before serving.
Garlic Mashed Potatoes
8. Prepare the Potatoes
Peel and chop the potatoes into even-sized chunks. Place them in a pot and cover with cold water.
9. Cook the Potatoes
Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
10. Drain and Mash
Drain the potatoes and return them to the pot. Add the minced garlic, butter, and milk. Mash until smooth.
11. Season
Season with salt and black pepper to taste. Mix well and keep warm until ready to serve.
Roasted Vegetables
12. Prepare the Vegetables
Preheat the oven to 200°C (400°F). Chop the zucchini, bell pepper, and carrots into bite-sized pieces.
13. Toss with Oil and Seasoning
In a large bowl, toss the vegetables with olive oil, salt, and black pepper until evenly coated.
14. Roast the Vegetables
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Local Coupons
No local coupons found for this recipe's ingredients.