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Coq au Vin (French Chicken Stew) Recipe








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Coq au Vin (French Chicken Stew)

A French dish consisting of chicken pieces braised in red wine with pork belly, onions, and mushrooms.

Coq au Vin (French Chicken Stew) recipe
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Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: rosbough

Ingredients

  • 4 ounces pork belly, diced
  • 4 ounces peeled pearl onions
  • 8 ounces mushrooms, quartered
  • 2 TBSP olive oil
  • 3 pounds bone-in skin-on chicken pieces
  • salt & pepper
  • 1 medium carrot, chopped
  • 2 leeks, thin slice (white and pale green parts)
  • 2 garlic cloves, chopped
  • 3/4 cup red wine (merlot or burgundy)
  • 1 TBSP unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp dried thyme
  • 2 bay leaves
  • 2 cups water

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Directions

  1. Cook the pork in a dutch oven over medium heat, stirring occasionally, until browned, around 10 minutes. Remove the pork with a slotted spoon (keeping the fat from the pork in the pan) to a large plate lined with a paper towel and set aside.

  2. Keep the dutch oven over medium heat and add the pearl onions. Cook the pearl onions, stirring occasionally, until browned, around 5 minutes. Transfer the pearl onions with a slotted spoon to the plate with the pork and set aside.

  3. Keep the dutch oven over medium heat and add the mushrooms. Cook the mushrooms, stirring occasionally, until browned, around 5 minutes. Transfer the mushrroms to the plate with the pork and pearl onions.

  4. Add the oil to the dutch oven over medium heat. Season the chicken pieces generously with salt & pepper and place them skin-side down into the dutch oven. Cook the chicken pieces until browned, about 8 minutes then flip the chicken pieces over and cook 8 more minutes. Transfer the chicken pieces to a separate plate and set aside.

  5. Keep the dutch oven over medium heat. Add the carrots, leeks, garlic, and 1/4 tsp salt. Cook while stirring, about 3 minutes.

  6. Pour the red wine in with the carrots and leeks and cook, using a wooden spoon or spatula to scrape any stuck on bits from the bottom of the pan, until most of the liquid in the pan has evaporated, about 7 minutes.

  7. Stir in the butter and sprinkle in the flour. Cook while stirring until well combined, about 2 minutes.

  8. Stir in the thyme, bay leaves and water. Return the chicken pieces to the dutch oven skin-side up. Bring to boil over medium-high heat.

  9. Reduce heat to low and partially cover the dutch oven with a lid. Simmer over low heat until chicken is cooked through, about 35 minutes.

  10. Stir in the pork, pearl onions, and mushrooms and simmer for 5 more minutes. Taste and season with salt & pepper to taste.





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