← All recipes

🍽️ Classic Coq au Vin

522 kcal · 30 min · 4 servings

Ingredients

• chicken thighs 1 kg
• wheat flour, Type 405 4 tbsp
• mushrooms, white 500 g
• shallots 3 pcs
• garlic cloves 2 pcs
• thyme, fresh 15 g
• rapeseed oil 5 tbsp
• South Tyrolean bacon 100 g
• red wine, dry 400 ml
• poultry broth 200 ml
• salt pinch
• pepper, black ground pinch
• bay leaves, dried 2 pcs

Instructions

1. 1. Rinse the chicken under cold water and pat it completely dry with kitchen paper.
2. 2. Spread flour onto a plate.
3. 3. Turn the chicken pieces in the flour until they are lightly coated.
4. 4. Shake off excess flour and set the chicken pieces aside.
5. 5. Clean the mushrooms with a cloth if necessary and cut them into quarters.
6. 6. Halve the shallots, peel them, and cut them into quarters as well.
7. 7. Peel the garlic and chop it finely.
8. 8. Rinse the thyme sprigs under cold water.
9. 9. Heat 3 tablespoons of oil in a large pot over medium heat.
10. 10. Fry the bacon for about 2 minutes.
11. 11. Remove the bacon from the pot and set it aside.
12. 12. Fry the shallots and mushrooms in the remaining fat for about 4 minutes.
13. 13. Remove the mushrooms and shallots from the pot and set them aside.
14. 14. Add another 2 tablespoons of oil to the pot.
15. 15. Fry the chicken, turning occasionally, for about 10 minutes until browned on all sides.
16. 16. Add the chopped garlic to the chicken.
17. 17. Deglaze the mixture with red wine and broth.
18. 18. Season with salt, pepper, bay leaves, and thyme.
19. 19. Bring the liquid to a boil.
20. 20. Add the prepared mushrooms and shallots back into the pot.
21. 21. Cover the pot and simmer the dish on low heat for about 45 minutes.
22. 22. Remove the bay leaves and thyme sprigs from the pot.
23. 23. Serve the Coq au Vin on deep plates.
24. 24. Serve the dish hot and enjoy your meal.

Nutrition per serving

• kcal: 522
• Protein: 43 g · Fett/Fat: 30 g · Carbs: 19 g