morsels45

morsels45 said

Coq au vin

Chicken braised in red wine with bacon and small onions. Better the next day.

Coq au vin
Photo: Beck from East Midlands, United Kingdon, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make coq au vin

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The long braise

150 minutes · serves 6 · Medium

What you need

  • 1 chicken, jointed, or 8 thighs
  • 150g bacon lardons
  • 250g button mushrooms
  • 12 shallots
  • 750ml red wine
  • 400ml chicken stock
  • 2 tbsp flour
  • 40g butter
  • Thyme and bay

What you do

  1. 1Marinate the chicken in the wine with the herbs overnight if you can. Lift it out and dry it properly before browning — wet chicken will not colour.
  2. 2Render the lardons, lift them out, and brown the chicken hard in the fat. Lift that out too.
  3. 3Shallots and mushrooms in the same pan until deep gold, then the flour cooked out for 2 minutes.
  4. 4Wine back in, scraping everything off the bottom, reduced by a third. Stock, chicken, lardons, herbs.
  5. 5Lid on, 150C, 90 minutes. Butter whisked in at the end to give the sauce its shine.

Thighs, one evening

70 minutes · serves 4 · Easy

What you need

  • 8 chicken thighs
  • 120g lardons
  • 200g mushrooms
  • 1 onion
  • 400ml red wine
  • 300ml stock
  • Flour
  • Butter
  • Thyme

What you do

  1. 1Brown the lardons, then the thighs, then the vegetables.
  2. 2Flour, wine, stock, thyme.
  3. 3Lid ajar, 50 minutes on the hob. Butter at the end.