Coq au Vin
Difficulty Elevated
Cuisine French
Diets Omnivore
Yield 4 Servings
Nutrition Facts
Coq au Vin
A elevated French dish perfect for omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Chicken and Vegetables
Ingredientssubstitutes
Chicken and Vegetables
chicken thigh
-
800g
bacon
-
100g
button mushrooms
-
250g
carrots
-
200g
shallots
-
150g
garlic
-
20g
thyme
-
2tsp
parsley
-
5g
Chicken and Vegetables Instructions
Prep
1. Clean and slice mushrooms, peel and halve shallots, and cut carrots into 2cm thick rounds.
2. SAFETY: Pat the chicken thighs dry with paper towels; ensure all surfaces that touch raw chicken are sanitized.
Cook
3. Dice the bacon and sauté in a large heavy-bottomed pot over medium heat until crispy; remove bacon and set aside.
4. SAFETY: In the same pot, sear the raw chicken thighs in the bacon fat until the skin is golden brown; remove chicken and set aside.
5. Add mushrooms, carrots, and shallots to the pot and sauté for 5-7 minutes until the vegetables soften and take on color.
6. Add minced garlic and thyme to the vegetables, stirring for 1 minute until fragrant.
Serve
7. Once combined with the sauce and braised, plate the chicken and vegetables and garnish with freshly chopped parsley.
Red Wine Sauce
Ingredientssubstitutes
Red Wine Sauce
red wine
-
500ml
Beef Stock, Cube
-
1unit
Water
-
250ml
cognac
-
30ml
butter
-
30g
all-purpose flour
-
30g
Red Wine Sauce Instructions
Prep
1. Dissolve the beef stock cube in the warm water to create a concentrated stock.
Cook
2. Pour the cognac into the pot used for vegetables to deglaze, scraping up all the brown bits from the bottom.
3. Add the red wine and beef stock to the pot; bring to a light boil and then reduce to a simmer.
4. Return the chicken, bacon, and vegetables to the sauce; cover and slow-cook on low heat for 60-90 minutes.
5. In a small bowl, mash the butter and flour together to form a smooth paste (beurre manié).
6. Whisk the butter-flour paste into the simmering wine sauce in small increments until the sauce is thick and glossy.
Serve
7. Adjust seasoning with salt and pepper to taste before ladling the rich red wine sauce over the chicken.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
chicken thigh
chicken breast
chicken drumstick
chicken fillet
Instead of
bacon
pork bone-in neck steaks
pork diced shoulder
pork filet mignon
Instead of
button mushrooms
cremini
enoki
king oyster
Instead of
carrots
beets
parsnips
potatoes
Instead of
shallots
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
thyme
basil
chives
cilantro
Instead of
parsley
basil
chives
cilantro
Instead of
red wine
dessert wine
fortified wine
rosé wine
Instead of
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
cocktail sauce
Instead of
Water
sparkling water
Instead of
cognac
brandy
gin
mezcal
Instead of
butter
bacon fat
chicken fat (schmaltz)
duck fat
Instead of
all-purpose flour
almond flour
barley flour
buckwheat flour