Coq Au Vin
Coq au vin
The best things about coq au vin is how easy it is to cook plus it tastes amazing. It’s a one pot dinner that can be served as a stew, or with some crispy roasted veggies to round out a full meal. Remember that anytime you’re cooking with wine, use a wine you enjoy drinking - if you don’t like to drink it, you won’t like to eat it. This dish pairs best with a full bodied red wine, deep with flavour. If you are looking for a thicker stew-like consistency then just coat your chicken drumsticks with a couple teaspoons of flour along with the salt.
Ingredients:
6 Chicken drumsticks
2 Garlic cloves
2 tsp of Kosher salt
1 tbsp of mushroom powder (alternatively 500 mls of mushroom stock)
250 mls of Cabernet Sauvignon Red Wine
5 White mushrooms, thinly sliced
500 mls water (only applicable if using mushroom powder)
1/4 Cup of freshly chopped basil
Directions:
Pre-heat large, non-stick, skillet to a medium high heat.
Pre-heat oven to 425 degrees Fahrenheit.
Salt drumsticks.
Add drumsticks to skillet and cook over medium high heat, rotating drumstick until all sides are golden brown.
Add garlic, red wine, water and mushroom powder (or mushroom stock) to skillet and stir to incorporate.
Reduce to medium heat and cook for approximately 5 minutes.
Add mushrooms and stir.
Place entire skillet into the oven and cook for 35 - 40 minutes, or until chicken starts to pull away from the bone (Chicken is fully cooked when the internal temperature of chicken reaches 165 degrees Fahrenheit).
Remove from oven and mix in basil.
Season with salt to taste.
If you make this recipe make sure you tag me on socials all @chefclaysmith for a chance to be featured! Can’t wait to see what you cook up! If you have any questions just ask in the comment section down below.
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Until next time,
Chef Clay Smith