Modu Recipes

Striker Chef's Coq au Vin

A French braised chicken dish made by simmering chopped chicken and vegetables in red wine for a deep flavor and tender texture.

🙋 Recommended for

  • ⭐ Those who want to taste an exotic and deeply flavored traditional French dish at home.
  • ⭐ Those preparing a special home party main dish with a luxurious combination of wine and chicken.
  • ⭐ Those who enjoy meat dishes that become incredibly tender and fall apart in the mouth after slow simmering.

Ingredients needed 🛒3 servings

  • 1 whole chicken, cut into pieces
  • 1 bottle red wine
  • 5 strips bacon
  • 1 onion
  • 1 head garlic
  • 6 button mushrooms
  • 1 tbsp butter
  • Pinch of salt
  • Pinch of pepper
  • Pinch of thyme (herb)
  • Pinch of parsley

Recipe 🍳

  1. Chop all vegetables like onions, garlic, and button mushrooms into large pieces.
  2. Rinse the cut chicken pieces, pat them dry, make several slits to allow the wine to penetrate well, and season with salt and pepper.
  3. First, render the bacon in a heated pan to release plenty of fat. Then, add the large-cut garlic and onions and sauté until they turn golden brown.
  4. Once the vegetables start to deepen in color, add the button mushrooms and the seasoned chicken pieces. Sauté together until the surfaces brown, creating a Maillard reaction.
  5. When the ingredients are sufficiently sautéed, pour in enough red wine to cover them. Scrape the delicious browned bits from the bottom of the pan and simmer together.
  6. As the wine begins to boil, carefully and cleanly skim off any impurities and foam that rise to the surface with a ladle.
  7. After skimming off the foam, cover the pot and simmer on low heat for about 30 minutes until tender.
  8. When the acidity dissipates and the sauce reduces, add thyme for aroma. Once the fragrance has infused, remove the thyme sprigs.
  9. Finally, add 1 tbsp of butter and stir well to thicken the sauce, adding gloss and a smooth flavor.
  10. Serve the finished Coq au Vin on a plate and garnish with chopped fresh parsley on top.
  1. Chop vegetables into large pieces, make slits in the chicken, and season with salt and pepper.
  2. Sauté vegetables and chicken in bacon fat until golden brown, then add red wine, skim foam, and simmer for 30 minutes.
  3. Add thyme for aroma, then finish by adding butter to adjust sauce consistency and sprinkling with parsley.

Cooking tips 💡

  • The traditional method involves marinating the chicken in wine overnight, but you can achieve a great flavor conveniently by making deep slits and cooking it the same day.
  • Meticulously removing impurities and foam that rise to the surface during cooking is essential for a clean and clear sauce.
  • Fresh herbs lose their aroma easily, so adding them during the middle or latter stages of cooking helps preserve their fragrance.
  • The butter in the final step not only adds flavor but also plays a key role in thickening the sauce through emulsification.

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ChickenRed wineBaconOnionGarlicButton mushroomsButter
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