Photograph of the finished Coq au vin

France · Gà hầm vang đỏ

Coq au vin

2 hr Hands-on time + 1 hr 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Red wine Red wine 3 ⅓ cups
  • Photograph of Bacon Bacon 4.2 oz
  • Photograph of Mushrooms Mushrooms 8.5 oz
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Dried shallots Dried shallots 8
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Flour Flour 1.4 oz
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Marinate the chicken thighs with red wine, carrots, shallots, garlic, and herbs, and refrigerate for at least 60 minutes to allow the flavors to infuse.
  2. 2 Remove the chicken from the pan and pat it dry. Fry the bacon to render its fat, then pan-fry the chicken in butter until golden brown on both sides, about 10 minutes.
  3. 3 Sauté the shallots and carrots in the remaining oil for 5 minutes, then sprinkle with flour and stir for 1 minute to thicken the sauce.
  4. 4 Pour all the marinated chicken into the pot, bring to a boil, then reduce the heat, cover, and simmer for 90 minutes until the meat is tender.
  5. 5 Sauté the mushrooms in butter separately until golden brown for 5 minutes, then add them to the pot, season with salt and pepper, and simmer for another 10 minutes.
  6. 6 Serve hot with mashed potatoes or bread for dipping in the wine sauce.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: pressure cook for 30 minutes, then release the pressure naturally; the flour from step 3 is still needed to thicken the sauce because the water hasn't evaporated in the sealed pot.

Start cooking