RCI-MT.004.0290.001
Coq au Vin
Many French regions claim , or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the country; the following recipe is one. Serves 4-6.
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pat the chicken pieces dry with paper towels, then dust them evenly with flour mixed with salt and pepper.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches, sear the floured chicken pieces in the hot oil until golden brown on all sides, about 4-5 minutes per batch, then transfer to a plate.
4
Add the diced onion and chopped carrot to the same pot and sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
5
Stir in the minced garlic and cook for another minute until fragrant.
6
Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon to deglaze.
7
Return the chicken pieces to the pot along with any accumulated juices, then add the fresh basil and thyme, stirring to combine.
8
Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover partially, and simmer gently for about 40 minutes.
9
Add the mushrooms to the pot and continue simmering, uncovered, for an additional 15-20 minutes until the chicken is very tender and the sauce has reduced and thickened slightly.
20 minutes
10
Taste the sauce and adjust seasoning with salt and pepper as needed before serving.