French cuisine

Easy

Chicken Braised in Red Wine

A Traditional ageless jewel with lots of french history. In the past the classic Coq Au Vin was served at banquets and special events.A dish like this to cook food with wine was a sign of great wealth. A hearty dish thats held its reputation, as it still bodes well at a dinner party. With a rich and brimming with flavored stew you will fill your home with aroma. your guests will be delighted to rip off the fresh crusty bread to soak up the remains of their sauce .Give yourself some time to prepare this dish it is worth it as no one tires of being told what’s for dinner tonight.

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 10 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

3 medium Shallots
7 slices Bacon
1 medium Whole Chicken
2 tsp. Coarse Salt
1 tsp. Ground Black Pepper
1 tbsp. Flour
1 tbsp. Brandy
2 cup Red Wine
1 cup Chicken Broth
3 cloves Garlic
1 tsp. Whole Black Peppercorn
4 slices Bay Leaf
6 sprigs Thyme
5.6 oz. White Mushroom
5.6 oz. Brown Button Mushroom
2 tbsp. Butter
2 sprigs Fresh Parsley
1 pinch Coarse Salt
1 pinch Ground Black Pepper

Directions:

Place the chicken on a cutting board and cut off the chicken leg quarters, wings, and the breasts into 2 portions. Season the chicken pieces with salt and black pepper on all sides.

Peel the shallots and cut in half then dice the bacon. Heat a large skillet then add the diced bacon and saute until the pieces are all crispy. Remove and place on kitchen paper Reserve the remaining bacon fat in the skillet for the chicken pieces.

Place the chicken pieces skin-side down onto the pan and sear for 3-4 minutes until golden brown. Flip the chicken and sear the other side for another 2-3 minutes then season with salt and pepper.

Add the shallots, flour, brandy (ignite the brandy) and red wine followed by the chicken broth allow to simmer gently whilst adding the garlic, black peppercorns, bay leaves and thyme, cover with lid and simmer gently for 1 hour over medium-low heat.

Meanwhile, slice the mushrooms thickly, heat the butter and sauté the mushrooms until they are golden brown. Include the mushrooms, bacon, chopped parsley, salt and black pepper to the simmering chicken stew, stir in gently for a few minutes then turn off the heat and serve onto a plate.