If you know me, you know that I love not only wine in it of itself, but cooking with wine (or most alcohol really).
I love setting the hella fortified wines up in flames, I love adding wine to my sauces or deglazing meat fond with them. I just. really,.madmlove wine okAY?@!
So it’ll come to you as no surprise when I say that my favorite recipe of all time is, without a doubt, Coq au Vin.
It’s literally a chicken that’s fried in pig fat, and then simmer in a bottle’s worth of wine until it’s fall off the bone tender.
And, because I love you all, I will teach you this magical recipe, and if you love me, you’ll make this stuff, because it’s just so good for your soul tbh.
Coq au Vin
(serves: 4, or one if you don’t want anyone else to share this beauty w/ u)
- 1 whole chicken, cut into ten pieces*
- 6 oz lardons (cut from applewood slab bacon)
- 2 fl oz brandy
- 1 oz
- 48 fl oz wine*
- 16-20 fl oz chicken stock
- 4 cloves garlic
- 2 bay leaves
- 5 sprigs thyme
- 6 oz beurre manie*
- 3 oz cremini mushrooms, thinly sliced
*The pieces should be 2 legs, 2 thighs, 2 wings, and 2 breasts that are both cut in half
*DON’T USE EXPENSIVE WINE. Go for some 9 dollar bottle and you’ll still get great results. I recommend using a cheap cabernet like Joshua or Nicholas
*Beurre Manie is basically butter and flour that’s mixed together till it’s kind of similar to sticky cookie dough. This works as a thickening agent for the stewing liquid so we get a nice sauce for our chicken.
- Marinate your chicken in 24 fl oz of the wine, 2 thyme sprigs and 1 bay leaf overnight. Dry a few minutes before browning on the pan.
- Take your slab bacon and cut about 6 oz worth of lardon cubes. Place it in a large sausier pan or rondeau and let the fat render for about 6 minutes, then set aside.
- Season the chicken pieces with salt and pepper and brown in the same pan using the lardon fat. Cook for a few minutes till all pieces are browned a bit, then add the lardons back in and cook in low heat for about 10 minutes.
- Deglaze and flambe the chicken with the brandy, then cover the pieces in the tomato paste. Add the garlic, herbs, wine and stock to the pan and simmer. Once it’s simmering, cover partially with the lid and let it simmer for over an hour, or until the thighs are almost fall off the bone tender.
- 4 minutes prior to the chicken being done, add the mushrooms and continute simmering.
- Remove the chicken, lardons and mushrooms and reserve. Strain the stewing liquid till all solids are removed and place into a large/medium sized sauce pot. mix in the beurre manie until the sauce it thick enough to coat the back of the spoon, or is a bit thicker than heavy cream. Season with salt and pepper.
- Place chicken in a casserole pan and cover with sauce and then top with minced parsley. Serve with angel hair pasta and a crusty french bread.
tbh real talk this recipe is so fancy that if you serve it to the person u like u’ll get laid literally that night no joke
maybe even within the hour
like how do u think aph France gets so many babes it’s probs because he makes them this masterpiece like every night foreal
alright kids, hope you enjoyed this boozetastic french recipe
ONLY ONE MORE TO GOOOO