Vida Recetas Editorial
Coq au vin with thyme is a classic French stew that captivates with its depth of flavor and tender, juicy meat. Originally from Burgundy, this traditional dish was made with rooster and red wine to tenderize the meat, but today chicken is the usual protagonist, resulting in a more accessible and quicker recipe. Our version is enriched with fresh thyme, shallots, carrots, and a touch of tomato paste, achieving a dark, aromatic sauce full of nuances.
This stew is ideal for a family meal or a special dinner, as it requires time and patience, but the result is spectacular. The prior marination in red wine with herbs and vegetables is key to the meat absorbing all the aromas. It can be served with mashed potatoes, rice, or crusty bread to enjoy the delicious sauce.
There are many variations: some add mushrooms, bacon, or pearl onions. This recipe, with its touch of thyme, brings a Mediterranean aroma that enhances the whole. If you are looking for a hearty and traditional stew, coq au vin is a perfect choice.
Prep
40 min
Cook
30 min
Servings
4
Calories
610 kcal
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.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
