Coq au Vin
A classic French stew of chicken slow-cooked in red wine, accompanied by mushrooms, carrots, and aromatic herbs.
150 min
Francesa
4 servings
The story behind
Coq au Vin is a cornerstone of French gastronomy that transforms simple ingredients into a sophisticated experience. This recipe stands out for the depth of its sauce, achieved through a patient reduction of red wine and the aroma of fresh herbs like thyme and rosemary. Presented in a white ceramic dish with blue details, it offers a rustic yet professional aesthetic ideal for your collection.
Instructions
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1Sear the chicken pieces in a large pot until the skin is golden brown.
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2Add the carrots and mushrooms, sautéing briefly.
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3Cover with the red wine and add the bouquet garni (aromatic herbs).
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4Cook over very low heat or in the oven until the meat is tender and the sauce has thickened.
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5Serve in a ceramic dish and garnish with fresh herbs for a professional finish.
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