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Recipe of Coq au vin with thyme
Coq auun vin or rooster al vino in French is a stew type dish. How to prepare Coq auun vin with thyme. The original recipe for this stew is made with a large amount of red wine, which was used to soften the hard meat of the rooster, however, today it has been replaced by chicken, and less wine is used. This preparation is usually complemented by some vegetables such as turnips or onions, and the most recent versions have included some mushrooms or mushrooms
.
4
Servings
40 min
Preparation
30 min
Cooking
Intermediate
Chicken
Ingredients
- 1 large chicken (approx. 1.2 kg)
- 3 shallots
- 3 carrots
- 50 gr. of celery bulb
- 1 small leek
- 1 clove of garlic
- 1 bay leaf
- 10 peppercorns
- 1 sprig of thyme
- 500 ml of red wine
- 3 tbsp of vegetable oil
- 1 tbsp of tomato concentrate
- salt
- pepper
- 2 tablespoons of cornstarch
Join me and let's see how to make Coq au vin with thyme
Instructions:
- Wash and dry the chicken and cut it into 4 or 8 pieces. Peel and chop the shallots, carrots and celery. Clean and wash the leeks and cut them into slices.
- Arrange the chicken in a deep bowl together with the vegetables, garlic, bay leaf, whole pepper and thyme. Cover it with the red wine and let it macerate overnight (if possible) in the refrigerator.
- Take the chicken out of the marinade and dry it with absorbent kitchen paper. Reserve the vegetables and liquid. Heat the oven to 200°C (with active air circulation, to 180°C)
- Heat the oil in a pan and then roast and brown the chicken well. Add the vegetables from the marinade and the tomato concentrate, sauté it a little and cover it with the liquid. When it's almost completely reduced, sprinkle the cornstarch on top and add the rest of the marinade. Let it cook covered in the oven for about 30 minutes.
- Remove the chicken from the platter and let the sauce reduce. Discard bay leaves, thyme and garlic and salt and pepper. Bone the chicken and serve it dipped in the sauce.
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