Rooster in Wine (Coq Au Vin)
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
2
Description
Rooster in Wine (Coq Au Vin)
Ingredients
- Onion - ½ head
- Garlic - 1 clove
- Olive Oil - 3 tablespoons
- Passata Tomato Sauce - 1 teaspoon
- Red Grape Juice - 7 fl oz
- Butter - 1.1 oz
- Pickled Chanterelles - 3.5 oz
- Poultry - 5.3 oz
- Chicken Broth - 5 fl oz
- Wheat Flour - 2 tablespoons
- Ground Black Pepper - to taste
- Herbes de Provence - ½ teaspoon
- Salt - to taste
Step by Step guide
Step 1
Heat 1 tablespoon of oil in a large skillet over medium heat, sauté the sliced onion until golden brown for about 5 minutes. Add the mushrooms and sauté for another 5 minutes until browned. Add the garlic and sauté for another minute. Season lightly with salt and pepper. Transfer to a plate and set aside.
Step 2
Heat the remaining oil in a large skillet over medium-high heat. Cut the chicken into medium pieces and season with salt and pepper, add to the skillet in batches and fry for 4 minutes on each side. Transfer the cooked chicken to a plate and set aside.
Step 3
Add the tomato paste, wine, half of the broth, and herbs de Provence to the skillet. Bring to a boil over medium heat, stirring gently.
Step 4
Return the chicken to the skillet, cover with a lid, and reduce the heat to simmer for about 30 minutes until cooked through. 5 minutes before it's done, add the onion and mushrooms, stir. Use a slotted spoon to transfer the chicken and vegetables to a dish and cover with foil to keep warm.
Step 5
Heat the butter in a large skillet over medium-high heat. Once melted, add the flour and stir. Continue stirring until the flour turns golden. Add the remaining broth and cook, stirring, until the sauce is smooth and thick. Season with salt and pepper.
Step 6
Return the chicken with the vegetables to the skillet and stir to coat everything in the sauce.
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