Coq au Vin

Instructions

1. Step 1

   Heat the oven to 165°C.

   Cookware: oven

2. Step 2

   Set the Dutch oven over medium heat. Cook the bacon until browned and its fat has rendered, then transfer it to a plate with a slotted spoon.

   Timer: 8 min (fixed)

   Ingredients used: 170.0 gr Bacon

   Cookware: Dutch oven, plate, slotted spoon

3. Step 3

   Season the chicken with the salt and black pepper. Add the olive oil to the bacon fat, then brown the chicken in batches over medium heat and transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 8.0 piece Chicken, 3.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 10.0 gr Salt

   Cookware: Dutch oven, kitchen tongs, plate

4. Step 4

   Melt the butter in the Dutch oven over medium heat. Cook the pearl onions and mushrooms until lightly browned, then transfer them to a bowl.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Button Mushroom, 300.0 gr Pearl Onion, 30.0 gr Unsalted Butter

   Cookware: Dutch oven, mixing bowl, wooden spoon

5. Step 5

   Cook the garlic and tomato paste in the Dutch oven over medium heat for 1 minute. Stir in the flour and cook for another minute.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 12.0 gr Garlic, 20.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the red wine and scrape up the browned residue. Simmer over medium heat until the wine has reduced by about one-third.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Dry Red Wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the chicken stock, thyme, and bay leaves. Return the browned chicken and bacon to the Dutch oven, bring the liquid to a gentle simmer over medium heat, and cover.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 ml Chicken Stock, 6.0 piece Thyme

   Cookware: Dutch oven, kitchen tongs, wooden spoon

8. Step 8

   Braise in the oven until the chicken is tender and its thickest parts reach at least 74°C.

   Timer: 50 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, oven

9. Step 9

   Transfer the chicken to a clean plate and discard the thyme and bay leaves. Simmer the uncovered sauce over medium heat until lightly thickened.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, kitchen tongs, plate, wooden spoon

10. Step 10

    Return the reserved onions, mushrooms, chicken, and bacon to the sauce. Warm gently over low heat.

    Timer: 5 min (fixed)

    Cookware: Dutch oven, wooden spoon

11. Step 11

    Scatter the parsley over the coq au vin and serve hot.

    Ingredients used: 15.0 gr Parsley

    Cookware: Dutch oven