Kitchen Stories' Classic French Coq Au Vin Recipe

This article is in collaboration with Kitchen Stories.

Difficulty: Medium
Preparation: 60 min.
Servings: 2

Ingredients
2 chicken legs
½ lb potatoes
3 strips smoked bacon
1 g button mushrooms
5 shallots
1⅔ cups red wine
1½ cups chicken stock
1 bay leaf
1 sprig rosemary
2 sprigs thyme
1 tbsp tomato paste
1 tbsp starch
1 tbsp unsalted butter
salt

3 strips smoked bacon – 1 g button mushrooms – 5 shallots – ½ lb potatoes cutting board – knife

cutting board – knife

Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.

1 tbsp unsalted butter – salt – pepper

frying pan (large, with lid) – cooking spoon

Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.

2 chicken legs – salt – 1 tbsp tomato paste

tongs

Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.

1 cup red wine

Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.

⅔ cup red wine – 1½ cups chicken stock – 1 bay leaf – 1 sprig rosemary – 2 sprigs thyme – salt – pepper

Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.

1 tbsp starch

Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish. Enjoy your meal!