Quick Coq au Vin a French Classic Made Easy
Students for our cooking class in Uzès (and Paris) come from worldwide. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Canadian couple who return yearly for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners, they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.
Quick Coq au Vin
The longest part of this recipe is cooking the chicken, which will be roughly 60 minutes on simmer. Enjoy some easy French cuisine for dinner tonight.
Ingredients
- 2.5 oz sunflower oil
- 5 oz bacon
- 2 chickens cut into 12 pieces
- 2 onions
- 2 carrots
- 2 garlic cloves crushed
- 3.25 oz flour
- 34 oz red wine
- 34 oz brown chicken stock
- 12 white mushrooms (champignons de Paris)
- 6 oz pearl onions peeled
- 2 oz parsley chopped
- salt and pepper
Instructions
Prepare the Chicken:
- In a large saucepan, add the oil and the bacon cut in small dice.
- Cook until brown and remove and keep the bacon for later.
- Keep the fat in the pan and brown the chicken parts in it. Remove and reserve the chicken.
- Add the vegetables, cut into small dice, into the same pan and cook for 5 minutes.
- Put the chicken back and stir in the flour.
- Cook for 2 minutes, then add the wine. Let it boil for 2 minutes, then add the brown stock and season. Cover with a lid and cook for 60 minutes on a simmer.
Prepare the Garnish:
- In a frying pan, add butter, cook the mushrooms previously sliced and add the onions.
- Cook 5 minutes and add the bacon.
To Serve:
- When the chicken is cooked add the garnish and parsley.
- Serve as shown with a side of roasted potatoes, potato gratin, green salad, or crusty bread.
Tried this recipe?Let us know how it was!
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