Coq au Vin
Lyon — Mother recipe · ar de en es fr it ja pt ru zh
A classic French dish that marries the intense flavor of chicken with the deep richness of red wine, served alongside potatoes and carrots.
⏱️ 20 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 4 pieces of chicken (breasts with legs attached)
- 200 g of bacon, cut into strips
- 1 kg of carrots, sliced into rounds
- 500 g of potatoes, diced
- 3 large red onions, chopped
- 2 spears of dried porcini mushrooms (or fresh ones)
- 1 large glass of dry red wine (such as Beaujolais)
- 2 vegetable stock cubes
- Salt and pepper to taste
Method
- In a large pan, cook the bacon over medium heat until crispy. Remove and set aside.
- Add chicken pieces to the same pan and brown on all sides for about 5 minutes. Drain excess fat from the pan, leaving just enough fat to sauté vegetables.
- Add red onions to the pan with chicken pieces and sauté for about 3 minutes. Pour in the red wine and bring to a boil, then reduce heat.
- Add carrots, potatoes, dried porcini mushrooms (or fresh ones), and stock cubes. Stir well to combine ingredients and bring back to a simmer.
- Reduce heat, cover pan, and let cook for about 45 minutes or until chicken is fully cooked and tender.
The story
Coq au Vin is a traditional French dish from the region of Lyon, where it was reportedly invented by farmers who used red wine to cook wild chickens or 'coqs'.
Community variants (0)
No variants yet: propose the first one!