Making the perfect 30-Minute Coq au Vin should only take approximately 30 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The 30-Minute Coq au Vin recipe can feed your family for 4 servings.
There are many different ways to make this 30-Minute Coq au Vin recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this 30-Minute Coq au Vin recipe.
30-Minute Coq au Vin Popular Ingredients
- 4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
- 10 ounces cremini mushrooms, halved or quartered
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 1/2 cups chicken broth
- 1 cup red wine
- 1 1/2 cups frozen pearl onions
- 2 sprigs fresh thyme or pinch dried thyme
- 2 tablespoons cold unsalted butter, cut into 4 pieces
- Pinch sugar, optional
- 1 cooked rotisserie chicken, cut into 8 pieces
- 1 teaspoon chopped fresh parsley, for garnish
Steps for making 30-Minute Coq au Vin
- Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
- Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.
Popular Categories for this Recipe
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this 30-Minute Coq au Vin recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
