French Coq au Vin - Hearty chicken braised in red wine
A classic French Coq au Vin is the ultimate comfort food for cold days. This traditional stew features tender chicken, gently braised in a robust Burgundy wine with aromatic root vegetables and glazed pearl onions. As a little foodie, I especially love how the flavors harmonize over time. The best part? Although this dish tastes incredibly refined and sophisticated, it is actually quite easy to prepare. I use only fresh ingredients and avoid industrial additives completely to bring the authentic, deep flavors of French country cooking into my kitchen. Whether for a cozy dinner or as an impressive dish when guests are coming over – this recipe is foolproof and tastes like it came straight from a little bistro in Paris. Grab your wooden spoon and let's get started, because the preparation is almost as much fun as enjoying this culinary masterpiece afterwards.
Ingredients
Preparation
First, season the chicken leg (1) with salt and pepper and sear it in a pan with clarified butter (20 g) until golden brown on all sides, then set aside.
In the same pan, briefly sauté the chopped carrot (1) along with the pearl onions (8) until they slightly take on color.
Now add the tomato paste (1 tbsp) and the finely chopped garlic (1) and sauté briefly to release the aromas.
Return the seared chicken (1) to the pan and deglaze with the Burgundy wine (250 ml).
Simmer everything over low heat with the lid closed for about 40 minutes, until the meat is wonderfully tender and the sauce has thickened beautifully. Meow, the scent is simply fantastic!
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