Coq au Vin
also called coq au vin rouge · chicken in red wine
- Meat and Three
- One Pot
- serves 4
- recipe says 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 hr5 of 6 steps give no time
- Needs you
- none given
- What you'll wash
- Two things — the Dutch oven, a small bowl for the beurre manié
- Does it keep
- 4 days — better on the second, like the bourguignon; the mushrooms are the only part that loses
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(we think)from the start
whisk in
not timed1 hr in
- you can walk away
- never timed
- we think
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, One Pot
>> aka: coq au vin rouge, chicken in red wine
>> pairs-with: baguette
>> servings: 4
>> time: 2 hr
>> washing-up: the Dutch oven, a small bowl for the beurre manié
>> keeps: 4 days — better on the second, like the bourguignon; the mushrooms are the only part that loses
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{}.
>> step: braise 325°F 1 hr
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).
>> step: whisk in
Whisk @&(~1)beurre manié{} into @&(~2)braise{}.