Bring to a boil in the stove, then simmer for 5 minutes, continuing to cook until the chicken is just heated through.įreeze coq au vin in an airtight freezer safe container or freezer safe zip top bag for up to 3 months.
Store coq au vin covered in the refrigerator for up to five days. Ingredients 3 lb skin-on, bone-in chicken legs Kosher salt, to taste Freshly ground black pepper, to taste 3 cups red wine 1 bay leaf 2-4 fresh thyme. Like many stews, coq au vin improves on day two as its flavors to meld together. Yes, coq au vin is delicious the next day. Coq Au Vin, translated as Rooster In Wine, is traditionally made with chicken on the bone and red wine (traditionally Burgundy. While your chicken stews slowly in the pot, cook the bacon lardons in a small sauté pan over medium heat until golden brown.
Since this recipe doesn't require any cooking time in oven, the Dutch oven does not have to be oven proof. Coq au vin recipe, France One good free range chicken apx 3lb cut into eight portions One onion roughly chopped One fat clove of garlic thinly sliced One. A 6-quart Dutch oven will work best with this recipe. Cook the mushrooms for 8 to 10 minutes, until soft and browned.
While chicken cooks melt 2 tablespoons of butter in a pan over medium heat. The most important tool to have for making coq au vin is a Dutch oven with a lid. Season with salt and pepper, cover the pot, turn the heat to low, and simmer for 20 minutes or until the chicken is cooked through and no longer pink in the middle. A literal translation of coq au vin is "rooster in wine," although you'll often see it translated as "chicken in wine." A traditional coq au vin is made with rooster, but they aren't easy to come by at the grocery store, so this recipe uses chicken legs.
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