Imagen generada por IA
main dish · French
Beef Bourguignon
A deeply savory French stew of seared beef, red wine, pearl onions, mushrooms, and carrots, slowly simmered until tender and glossy. It is even better made a day ahead.
Imagen generada por IA
French
Coq au Vin
Tender chicken braised in red wine with bacon, pearl onions, mushrooms, and herbs until the sauce is glossy and deeply savory. Serve it with crusty bread or buttery potatoes to catch every drop.
135 min
4 porciones
Medium
Cómo preparar
1
Pat the chicken dry and season it evenly with the salt and pepper. Toss it with the flour until lightly coated, then shake off the excess.
2
Heat a Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until browned and its fat has rendered. Transfer the bacon to a plate.
3
Add the olive oil to the bacon fat. Sear the chicken in two batches for 3 to 4 minutes per side, until deeply golden; it need not be cooked through. Transfer it to the plate.
4
Reduce the heat to medium. Add the chopped onion and cook for 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
5
Pour in 400 ml of the wine, scraping up the browned bits. Simmer for 3 minutes, then return the bacon and chicken to the pot with the stock, thyme, and bay leaf.
6
Bring the liquid just to a simmer, cover, and cook gently for 55 minutes, turning the chicken once, until tender and at least 74°C in the thickest piece.
Imagen generada por IA
7
While the chicken braises, heat a large skillet over medium-high heat. Add the pearl onions and mushrooms with 2 tablespoons of water, cover, and cook for 5 minutes. Uncover and cook for 6 to 8 minutes until tender and browned.
8
Transfer the chicken to a warm plate. Remove the thyme sprigs and bay leaf, then simmer the sauce uncovered for 8 to 10 minutes until slightly thickened. Stir in the remaining 100 ml wine and simmer for 2 minutes.
9
Return the chicken, pearl onions, mushrooms, and bacon to the sauce. Warm gently for 3 minutes, taste and adjust the seasoning, then rest for 5 minutes before serving with fresh thyme leaves.
Imagen generada por IA
Por qué funciona esta receta
Searing builds savory depth, while red wine, stock, and aromatics slowly soften the chicken and reduce into a concentrated sauce. Mushrooms and pearl onions add contrasting sweetness and texture at the end.
Conservación y recalentado
Cómo conservarla
Cool within two hours, cover, and refrigerate for up to 3 days. The flavor improves overnight. Freeze the cooled stew for up to 2 months; thaw in the refrigerator.
Cómo recalentarla
Reheat gently in a covered saucepan over medium-low heat until the chicken and sauce reach 74°C, adding a splash of water or stock if needed.
Nutrición / porción
774kcal
70,97 gproteínas
19,11 gcarbohidratos
34,99 ggrasas
Más recetas que pueden gustarte
Imagen generada por IA
SG
Imagen generada por IA
main dish · French
Lamb Navarin with Spring Vegetables
A classic French lamb stew brightened with peas, baby carrots, turnips, and fresh herbs. Slow simmering makes the lamb tender while the spring vegetables retain their clean, sweet flavor.
Imagen generada por IA
main dish · French
Sauerkraut with Charcuterie
A classic Alsatian-inspired choucroute garnie: tangy sauerkraut gently simmered with white wine, aromatic spices, smoked bacon, pork loin, and hearty sausages. Serve it with mustard and boiled potatoes for a generous, comforting main dish.
SG
Imagen generada por IA
main dish · French
Basque Chicken
A classic Basque-style chicken braise with crisp-skinned thighs, sweet peppers, tomatoes, garlic, and a gentle simmer that builds a rich, savory sauce.
Imagen generada por IA
main dish · French
Beef and Carrot Braise
A classic French-inspired braise of browned beef, sweet carrots, pearl onions, and thyme simmered until tender in a glossy red wine sauce. It is deeply savory, comforting, and even better the next day.
Imagen generada por IA
main dish · French
Veal Blanquette
Tender veal gently simmered with leek, carrot, onion, and herbs, then finished in a velvety white sauce enriched with cream and lemon. A refined French stew with clean, delicate flavor.
SG
Imagen generada por IA
main dish · French
Cassoulet
A slow-baked French bean casserole layered with pork, duck, and garlic sausage, finished with a deeply browned crust and tender, savory beans.
Veggie
Imagen generada por IA
main dish · French
Courgette Gratin
Tender courgettes baked beneath a savory garlic cream sauce and crisp golden cheese topping. This classic French-style gratin is substantial enough for a light main dish and elegant enough for a dinner party.
Coq au Vin
Imagen generada por IA