One day, I decided to make a Coq Au Vin. When I picked up my cookbook, I found this recipe handwritten by my mother.
This is a simple and delicious recipe!
I am thrilled to share with you my recipe for Coq Au Vin!
45 to 60 minutes
|salted butter||45 ml (3 tablespoons)|
|flour||15 ml (1 tablespoon)|
|chicken thighs, deboned||4|
|white mushrooms||500 ml (2 cups)|
|cognac||15 ml (1 tablespoon)|
|red wine, Bordeaux is best||750 ml (3 cups)|
|chicken stock||250 ml (1 cup)|
|fresh herbs (thyme, rosemary, sage, your choice)||To taste|
- Position the baking rack in the middle of the oven. Preheat the oven to 350 °F (180 °C).
- Season the chicken with salt and pepper. Pour the flour into a deep dish. Coat the chicken in flour and gently shake to remove any excess.
- In a large oven-safe pan, melt the butter and brown the chicken. Set aside on a plate.
- In the same pan, cook the onion and mushrooms. Add butter as needed.
- Add the cognac and flambé, if desired.
- Return the chicken to the pan and add the herbs, wine and chicken stock. Adjust the seasoning.
- Bake for 45 to 60 minutes.
- Serve with mashed potatoes or pasta!