The recipe for this Coq au Vin is taken from the book “The Official Netflix Cookbook”, a book we explored this month with the members of the Italian Foodblogger Association for the CookBook Club project.
A rather alternative cookbook, dedicated to the shows of the well-known Netflix platform. I talk about the book in the dedicated article on the Association’s site where you can also read the recipes from other members.
The recipe is Gabriel’s, Emily’s French boyfriend, the protagonist of the series “Emily in Paris”. It’s my eldest daughter’s favorite series and I have to confess I haven’t seen it yet. But when we opened the book, we agreed that this recipe simply had to be made.
In fact, I’ve eaten Coq au Vin many times in France and it’s the dish I usually order at the French stand when the European Market comes to my city in Spring, accompanied by a good glass of wine and a portion of roasted potatoes.
I’ll leave you some recipes that could complete a French meal
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: French
- Seasonality: Autumn, Winter, Spring
- Energy 988.44 (Kcal)
- Carbohydrates 10.49 (g) of which sugars 2.97 (g)
- Proteins 99.24 (g)
- Fat 51.23 (g) of which saturated 15.45 (g)of which unsaturated 29.57 (g)
- Fibers 1.60 (g)
- Sodium 1,826.25 (mg)
Indicative values for a portion of 600 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Coq au Vin
- 5 lbs chicken thighs (skinless)
- 3.2 cups red wine (dry)
- 8.8 oz champignon mushrooms (cleaned and sliced)
- 4.2 oz bacon (diced)
- 0.3 cups all-purpose flour
- 2 tbsps butter
- 10 shallots
- 2 carrots
- 2 sprigs thyme (fresh)
- 1 leaf bay
- to taste chopped parsley (for garnish)
- to taste salt
- to taste pepper
Tools
- High-sided casserole
Preparation of Coq au Vin
Preheat the oven to 320°F.
Place 0.3 cups of flour in a bowl and add a pinch of salt and a grind of pepper. Dust the chicken thighs with the flour, shaking off the excess, and set aside.
In a large casserole suitable for oven use, melt half of the butter over medium heat. Add the peeled shallots and let them cook for a few minutes, until they begin to soften. Add the bacon and cook, stirring, for another five minutes. The shallots will now be caramelized and the bacon crispy. Remove the shallots and bacon from the casserole and set aside, leaving the juices in the casserole.
Increase the heat and start browning the chicken thighs, a few at a time, turning them so they are well-browned. As the meat is ready, transfer it to a plate.
When all the chicken is browned, return the shallots and bacon to the casserole. Pour in the wine, bring to a boil, and deglaze the pot, scraping the bottom with a wooden spoon to release any burnt bits. Add the chicken thighs, mushrooms, thyme, and bay leaf, bring back to a boil and cook for 10 minutes. Cover the pot and transfer it to the preheated oven, cooking for about an hour until the chicken is tender.
Remove the casserole from the oven and take out the chicken, keeping it warm on a plate covered with aluminum foil. Remove the bay leaf and thyme sprigs.
In a small bowl, mix together the remaining flour and butter to form a smooth paste. Place the casserole on the stove and bring the contents to a boil over medium heat. Gradually add the flour and butter mixture, stirring, and let it cook for about 15 minutes to thicken the sauce.
Return the chicken to the casserole and reheat it for a few minutes. Serve garnished with a little chopped parsley.
You can accompany the coq au vin with a smooth mashed potato.
