Name: Coq au Vin with Creamy Sauce and Herbs
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; 2 cups red wine; 1 cup chicken broth; 1 onion, chopped; 2 cloves garlic, minced; 8 oz bacon, diced; 8 oz mushrooms, sliced; 2 tbsp butter; 1 tbsp flour; 1 cup heavy cream; Fresh thyme and parsley for garnish

Coq au Vin with Creamy Sauce and Herbs

A classic French dish with a modern touch, featuring chicken in red wine with a touch of herbs and a creamy sauce.

60 minutes4 servings

Method

Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes.
Add onions and garlic, sauté until softened, about 3 minutes.
Add chicken pieces and cook until browned, about 5 minutes.
Pour in red wine and broth, bring to a simmer, then reduce heat and cover.
Cook for 30 minutes, then add mushrooms and cook 10 more minutes.
In a small saucepan, melt butter, add flour, and cook for 2 minutes. Stir in heavy cream and herbs, then simmer until thickened.
Serve the chicken with the sauce and garnish with fresh herbs.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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