Coq au vin
A French red-wine chicken stew with bacon, carrot, onion, shallot, and mushrooms. Makes approximately 4 servings; quantities and timings are approximate.
The chicken is browned with bacon and gently stewed in a red-wine, vegetable, and stock base. The mushrooms are sautéed separately and added at the end.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
Red wine
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Milk and milk products
Red wine
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Sulphur dioxide and sulphites
Red wine
Ingredients without verified allergen data 9
Ingredients without verified allergen data: Cut-up chicken, Bacon, Light chicken or veal stock, Carrot, Onion, Shallot, Garlic, Mushrooms, Olive oil.
Method
- 01
Prepare the ingredients
Finely chop the onion, shallot, and carrot; crush the garlic. Cut the bacon into strips and, if needed, cut the chicken into pieces.
Ready to continue when: The vegetables are cut, and the chicken and bacon are ready to brown.
15 min - 02
Brown the chicken and bacon
Heat some of the oil in a wide casserole. Brown the bacon and set it aside. In the same casserole, brown the chicken in batches, adding oil as needed; set the pieces aside.
Ready to continue when: The bacon is browned and the chicken is colored on all sides.
15 min - 03
Soften the vegetables and reduce the wine
Add the onion, shallot, carrot, and garlic to the casserole. Cook until the vegetables begin to soften. Pour in the red wine, bring it to a boil, and let it reduce by about half.
Ready to continue when: The vegetables are beginning to soften, and the wine has visibly reduced to about half its original volume.
15 min - 04
Stew the chicken
Return the chicken and bacon to the casserole. Add the light stock and bring the liquid to a boil. Partially cover and cook over low heat until the chicken is tender.
Ready to continue when: The chicken is tender when pierced, and the stew is at a gentle simmer.
30 min - 05
Sauté the mushrooms and finish
While the chicken stews, heat the remaining oil in a frying pan and sauté the mushrooms over high heat until browned and tender. Add them to the casserole and cook everything together over low heat for a few minutes.
Ready to continue when: The mushrooms are browned and tender, and are hot in the sauce.
8 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Encocaos con papa, ¿otro etnoboom usurpador? | OpenAlex openalex.org/W1513304910
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
- Informe del Comité Científico de la Agencia Española ... - CAIB www.caib.es/sites/seguretatalimentaria/es/documentos_de_interes/archivopub.do?ctrl=MCRST3305…
- Seguridad alimentaria: Almacenamiento | Cigna www.cigna.com/es-us/knowledge-center/hw/seguridad-alimentaria-te5049
- Coq au vin - - Receta - Canal Cocina canalcocina.es/receta/coq-au-vin
- Cómo hacer un coq au vin. Receta paso a paso - Blog de recetas de María Lunarillos www.marialunarillos.com/blog/como-hacer-un-coq-au-vin-receta-paso-a-paso.html
- Receta del Coq au Vin | cookstorming cookstorming.com/receta-coq-au-vin/
- - YouTube www.youtube.com/watch?v=sSn6XXe6UzA
- Coq au vin - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Coq_au_vin
- Patty's Cake pattyscake-pbb.blogspot.com/2015/05/coq-au-vin-acercamiento-paul-bocuse.html
- Tiempo de cocción de la carne para conservación posterior | Sous Vide Cooking www.sous-vide.cooking/es/tiempo-de-coccion-de-la-carne-para-conservacion-posterior/
- Coq au vin - Pollo al vino jugandoconlacocina.blogspot.com/2021/04/coq-au-vin-pollo-al-vino.html
State: Published after documentary validation; no “Tested” label is shown.