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Coq au Vin mit Champignons, Speck und Perlzwiebeln, dazu Cabernet Merlot Creekside Niagara Peninsula, Kanada

Coq au vin with mushrooms, bacon & pearl onions

Coq au vin is a classic dish of French country cuisine. Chicken thighs are browned in butter, flambéed with cognac and braised for an hour in red wine, chicken stock, thyme and bay leaves until the meat is melt-in-the-mouth. Bacon, mushrooms and glazed pearl onions are added to the pan separately and only combined with the reduced sauce at the very end, so that each ingredient retains its flavour. The recipe is designed for two people, is easy enough for beginners to master, and tastes even better the next day. Serve with creamy mashed potatoes and fresh baguette, which you can use to mop up the sauce.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Braised dish
Cuisine Burgundian
Servings 2 people
Calories 780 kcal

Equipment

  • 1 Gusseisentopf oder Bräter mit Deckel
  • 1 Große Pfanne
  • 1 Kleine Pfanne für die Perlzwiebeln
  • 1 Scharfes Küchenmesser
  • 1 Schneidebrett
  • 1 Schöpfkelle
  • 1 Kochlöffel

Ingredients
  

FOR THE CHICKEN:

  • 4 chicken drumsticks Thighs with bone and skin, approx. 180 g each
  • 2 Tablespoon of wheat flour
  • 1 tablespoon of butter
  • 1 Tablespoon of olive oil
  • 2 tablespoon of cognac
  • 300 ml a full-bodied, dry red wine
  • 200 ml Chicken stock
  • 1 Onion
  • 1 carrot
  • 2 garlic cloves
  • 1 1 tablespoon of tomato paste
  • 3 sprigs of thyme
  • 1 Bay leaf
  • Salt Pepper

FOR THE CONTENT:

  • 80 g A whole piece of bacon
  • 200 g brown button mushrooms
  • 120 g Pearl onions
  • 1 tablespoon of butter
  • 1 tablespoons of sugar
  • Salt Pepper

FOR SERVING:

  • 1 Tablespoon of flat-leaf parsley finely chopped
  • Freshly ground pepper

Instructions
 

PREPARATION:

  • Pat the chicken thighs (4 pieces) dry, season with salt and pepper, and coat in flour (2 tbsp).
  • Tap off any excess flour.
  • Zwiebel (1) fein würfeln und Karotte (1) in kleine Würfel schneiden.
  • Finely chop the garlic (2 cloves).
  • Place the pearl onions (120 g) in boiling water for 2 minutes, then plunge them into cold water and peel them.
  • Cut the bacon (80 g) into thick strips.
  • Clean the button mushrooms (200 g) and, depending on their size, cut them in half or into quarters.
  • Preheat the oven to 160 °C (top and bottom heat).

COOKING STEPS:

  • Heat the butter (1 tbsp) and olive oil (1 tbsp) in a roasting tin over a medium to high heat.
  • Fry the chicken thighs, skin-side down, for 5 minutes until golden brown, then turn them over and fry for a further 3 minutes.
  • Remove the chicken and set it aside.
  • Sauté the onion and carrot in the frying fat for 5 minutes.
  • Add the garlic and tomato purée (1 tbsp) and fry for 1 minute.
  • Deglaze with cognac (2 tbsp) and reduce briefly.
  • Pour in the red wine (300 ml) and reduce by half.
  • Add the chicken stock (200 ml), thyme (3 sprigs) and bay leaf (1).
  • Place the chicken in the roasting tin, skin-side up, so that it is half-submerged in the sauce.
  • Cover the roasting tin with the lid and leave to braise in the oven for 1 hour.
  • Whilst the chicken is braising, fry the bacon in a frying pan for 4 minutes until crispy, then remove it.
  • Fry the button mushrooms in the bacon fat for 5 minutes until well browned, season with salt and pepper, then remove them from the pan.
  • Melt the butter (1 tbsp) in a frying pan, add the pearl onions with the sugar (1 tsp) and glaze for 8 minutes over a medium heat until they are golden brown.
  • Remove the roasting tin from the oven and take out the sprigs of thyme and the bay leaf.
  • Remove the chicken and keep it warm.
  • Simmer the sauce uncovered for 8 minutes until it is slightly thickened, then season to taste with salt and pepper.
  • Add the bacon, mushrooms and pearl onions to the sauce.
  • Return the chicken to the sauce and leave to simmer for 5 minutes over a low heat.

SERVE:

  • Place the chicken thighs on pre-warmed deep plates.
  • Pour the sauce, containing bacon, mushrooms and pearl onions, generously over the top.
  • Sprinkle with chopped parsley.
  • Finish with some freshly ground pepper.
  • Serve with the mashed potatoes.

SIDE DISHES:

  • Creamy mashed potatoes
  • Fresh baguette
  • Green salad with mustard vinaigrette

Nutrition

Calories: 780kcalCarbohydrates: 24gProtein: 52gFat: 48g
Keyword Braised chicken, Cabernet Merlot, Chicken in red wine, Coq au Vin, Coq au Vin recipe, Fall Recipe, October recipe, Pearl onions, Wine from Canada, Wine to go with coq au vin
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