Coq au Vin
also called coq au vin rouge · chicken in red wine
- Meat and Three
- serves 4
- about 2 hr
- Stews & Braises
Three ways to read this recipe
The table
| Preheat the oven to 325°F (160°C) | |||||
| 4 oz(115 g; cut in lardons)bacon | render in a Dutch oven | brown | soften | braise 325°F 1 hr | whisk in |
| 3 lb(1.4 kg; bone-in, skin-on)chicken thighs | |||||
| 2 tspkosher salt | |||||
| 16(peeled)pearl onions | |||||
| 12 oz(340 g; halved)cremini mushrooms | |||||
| 3 clovesgarlic | |||||
| 3 cups(710 mL; most of a bottle)dry red wine | |||||
| 1 cup(240 mL)chicken stock | |||||
| 4 sprigsthyme | |||||
| 1bay leaf | |||||
| 2 Tbsunsalted butter | mash | ||||
| 2 Tbs(15 g)all-purpose flour | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2render in a Dutch oven
3brown
goes in with what step 2 made
4soften
goes in with what step 3 made
5braise 325°F 1 hr
goes in with what step 4 made
6mash
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr.
render in a Dutch oven
not timedfrom the start
mash
not timedfrom the start
brown
not timedfrom the start
soften
not timedfrom the start
braise 325°F 1 hr
1 hrwalk away(read off the step)from the start
whisk in
not timed1 hr in
- you can walk away
- never timed
The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need Dutch oven · oven
Goes with
See how it is written
>> title: Coq au Vin
>> category: Stews & Braises
>> tags: chicken, french, wine, braise, oven
>> counters: Meat and Three
>> aka: coq au vin rouge, chicken in red wine
>> pairs-with: baguette
>> servings: 4
>> time: 2 hr
>> step.5: braise 325°F 1 hr
>> step.7: whisk in
Preheat the #oven{} to 325°F (160°C).
Render @bacon{4%oz}(115 g; cut in lardons) in a #Dutch oven{}.
Brown @chicken thighs{3%lb}(1.4 kg; bone-in, skin-on), @kosher salt{2%tsp} in @&(~1)bacon fat{}.
Soften @pearl onions{16}(peeled), @cremini mushrooms{12%oz}(340 g; halved), @garlic{3%cloves} with @&(~1)browned chicken{}.
Braise @&(~1)pot{} with @dry red wine{3%cup}(710 mL; most of a bottle), @chicken stock{1%cup}(240 mL), @thyme{4%sprigs}, @bay leaf{1} for ~{60%min}.
Mash @unsalted butter{2%Tbs} with @all-purpose flour{2%Tbs}(15 g).
Whisk @&(~1)beurre manié{} into @&(~2)braise{}.