Lyonnaise-style Coq Au Vin
Coq au Vin is a classic French dish that originated in the Burgundy region. This Lyonnaise-style Coq au Vin recipe adds a unique twist to the traditional dish by incorporating the flavors and techniques of Lyonnaise cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 8 ounces bacon, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle red wine
- 2 cups chicken broth
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 12 pearl onions, peeled
- 8 ounces mushrooms, quartered
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Season the chicken pieces with salt and pepper, then brown them in the bacon fat. Remove the chicken and set aside.
- Add the chopped onion, carrots, and garlic to the pot and cook until softened.
- Pour in the red wine and chicken broth, then add the bouquet garni. Return the chicken and bacon to the pot, cover, and simmer for 1.5 hours.
- In a separate pan, melt the butter and stir in the flour to make a roux. Add this to the pot to thicken the sauce.
- In the same pan, sauté the pearl onions and mushrooms until golden, then add them to the pot and simmer for an additional 15 minutes.
- Remove the bouquet garni and serve the Coq au Vin hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 15g
- Fat
- 25g
Supplies
Dutch oven Large pan Cutting board Sharp knife Wooden spoon
Tools
Measuring cups and spoons Cheesecloth for bouquet garni
Serving suggestions
Serve the Lyonnaise-style Coq au Vin with crusty French bread or over a bed of buttered egg noodles.
Tips & tricks
For a richer flavor, marinate the chicken in red wine overnight before cooking.
Cost
$25