Classic French Coq au Vin with Garlic Mushrooms
Indulge in the rich, deep flavors of this Classic French Coq au Vin, a timeless dish that marries tender chicken thighs with a luscious red wine sauce. This savory recipe is elevated with aromatic herbs and a medley of garlic mushrooms and pearl onions, making it perfect for special occasions or cozy family dinners. As the chicken simmers in the red wine and brown sauce, it absorbs all the wonderful essences, creating a feast that not only tastes incredible but also fills your home with delightful aromas. Serve this culinary masterpiece with crusty bread or creamy mashed potatoes to soak up every drop of the sauce. Celebrate the spirit of French cuisine with this unforgettable dish!
6
Servings
N/A
Calories
21
Ingredients
Ingredients
unbleached all-purpose flour
1 cup (whisked)
garlic salt
1/2 teaspoon (to taste)
herbes de provence
1/2 teaspoon (whisked)
boneless, skinless chicken thighs
3 lbs (coated in flour mixture)
clarified butter
4 tablespoons (divided)
sea salt
1/2 teaspoon (ground)
black pepper
1/2 teaspoon (freshly ground)
cognac
1/4 cup
shallots
3/4 cup (finely chopped)
garlic cloves
2 large (pressed)
red wine
1 cup
brown sauce
2 cups ((BASIC BROWN SAUCE))
ground thyme
1/4 teaspoon
dried rosemary
1/4 teaspoon
dried chervil
1/4 teaspoon
dried basil
1/4 teaspoon
celery seed
1/4 teaspoon
white pearl onions
12 (peeled)
white button mushrooms
12 (washed)
dry red wine
2 tablespoons (for mushrooms)
parsley
1 tablespoon (for garnish)
Instructions
1
In a mixing bowl, combine the unbleached all-purpose flour, garlic salt, and Herbes de Provence. Whisk until well blended.
2
Transfer half of the flour mixture to a re-sealable plastic bag. Add half of the chicken thighs, seal the bag, and shake vigorously until the chicken is evenly coated. Shake off the excess flour and set the chicken on a large plate. Repeat the process with the remaining flour and chicken.
3
In a large ovenproof saucepan, melt 3 tablespoons of clarified butter over medium heat. Once hot, add the coated chicken thighs and cook for about 8 minutes per side, or until golden brown. Season the chicken with sea salt and freshly ground black pepper during cooking.
4
Carefully drizzle the Cognac over the chicken, warming it slightly before igniting to flambé. Allow the flames to subside naturally. Add the finely chopped shallots and pressed garlic to the pan, sautéing for about 1 minute until fragrant.
5
Pour in 1 cup of red wine, scraping the bottom of the pan to deglaze and incorporate those delicious browned bits. Reduce the wine by half.
6
Create a bouquet garni by mixing the thyme, rosemary, chervil, basil, celery seed, and black pepper. Place the herbs into a small sachet or cheesecloth and tie with kitchen twine.
7
Once the wine has reduced, add the Basic Brown Sauce and the bouquet garni to the pan, stirring to combine. Adjust seasoning with additional sea salt and black pepper, and simmer for 15 minutes, stirring occasionally to meld the flavors.
8
Preheat the oven to 350°F (175°C). Transfer the saucepan to the oven and bake for an additional 15 minutes.
9
In a separate saucepan, melt 1 tablespoon of clarified butter over medium heat. When hot, add the pearl onions, sautéing for about 2 minutes, turning frequently. Add the button mushrooms, seasoning with salt and pepper, and continue to cook for 2 to 3 minutes until golden.
10
Pour in 2 tablespoons of red wine and allow the mixture to cook until the liquid has fully evaporated, about 2 more minutes.
11
Remove the chicken saucepan from the oven and stir in the sautéed onion and mushroom mixture. Cover and return to the oven, cooking for an additional 15 minutes.
12
After cooking is complete, carefully remove the bouquet garni sachet and discard. Serve hot, garnished with freshly chopped parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Coq au Vin with Garlic Mushrooms?
It is a timeless French dish that features tender chicken thighs simmered in a luscious red wine sauce with aromatic herbs, garlic mushrooms, and pearl onions.
How many servings does this recipe make?
This recipe is designed to serve 6 people.
What ingredients are needed for the flour coating?
The coating requires 1 cup of unbleached all-purpose flour, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of Herbes de Provence.
How much chicken is required for this Coq au Vin recipe?
The recipe calls for 3 lbs of boneless, skinless chicken thighs.
How is the chicken prepared before sautéing?
The chicken thighs are coated in a flour and herb mixture by shaking them in a re-sealable plastic bag until they are evenly covered.
What type of fat is used to cook the chicken?
The recipe uses clarified butter, specifically 3 tablespoons for the initial browning of the chicken.
How long should the chicken be cooked in the pan?
The chicken thighs should be cooked for about 8 minutes per side or until they are golden brown.
What is the purpose of the Cognac in the recipe?
1/4 cup of Cognac is drizzled over the chicken and ignited to flambé, which adds a deep layer of flavor to the dish.
What aromatics are added after flambéing the chicken?
After the flames subside, 3/4 cup of finely chopped shallots and 2 large pressed garlic cloves are added to the pan.
How is the pan deglazed?
The pan is deglazed by pouring in 1 cup of red wine and scraping the bottom to incorporate the browned bits.
How much should the red wine be reduced?
The red wine should be reduced by half after the deglazing process.
What herbs are used in the bouquet garni?
The bouquet garni includes 1/4 teaspoon each of ground thyme, dried rosemary, dried chervil, dried basil, and celery seed, along with black pepper.
How is the bouquet garni assembled?
The herbs are mixed and placed into a small sachet or cheesecloth, which is then tied with kitchen twine.
What is the role of the Basic Brown Sauce?
2 cups of Basic Brown Sauce are added to the wine reduction to create a rich, savory base for the chicken to simmer in.
How long does the chicken simmer on the stovetop?
The chicken simmers in the brown sauce and herb mixture for 15 minutes before being transferred to the oven.
What is the oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long is the initial bake in the oven?
The chicken is first baked in the oven for 15 minutes before the vegetables are added.
How are the pearl onions prepared?
12 peeled white pearl onions are sautéed in 1 tablespoon of clarified butter for about 2 minutes until they are frequently turned.
How are the mushrooms prepared for the dish?
12 washed white button mushrooms are sautéed with the onions for 2 to 3 minutes until they turn golden brown.
What is the final step for the mushroom and onion mixture?
2 tablespoons of dry red wine are added to the mushrooms and onions and cooked until the liquid has completely evaporated.
When are the vegetables added to the main pot?
The sautéed onions and mushrooms are stirred into the chicken saucepan after its first 15-minute bake.
How long is the final cooking time in the oven?
After adding the vegetables, the dish is covered and returned to the oven to cook for an additional 15 minutes.
What should be done with the bouquet garni before serving?
The bouquet garni sachet should be carefully removed and discarded once the cooking is complete.
What is the recommended garnish?
The dish is garnished with 1 tablespoon of freshly chopped parsley.
What are the best side dishes for Coq au Vin?
This dish is ideally served with crusty bread or creamy mashed potatoes to soak up the rich red wine sauce.
How many ingredients are in this recipe?
The recipe contains 21 different ingredients.
What are some tags associated with this recipe?
The recipe is tagged as coq au vin, french recipe, chicken, holiday meal, comfort food, and special occasion.
Can I use skinless chicken thighs?
Yes, the recipe specifically calls for 3 lbs of boneless, skinless chicken thighs.
What type of wine is used to cook the mushrooms?
The mushrooms are sautéed with 2 tablespoons of dry red wine.
Is this a traditional French dish?
Yes, it is a classic French Coq au Vin that uses traditional cooking methods like flambéing and the use of a bouquet garni.