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Before you jump to Coq Au Vin recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to coq au vin recipe. To make coq au vin you only need 14 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Coq Au Vin:

1. Take 1/2 cup bacon
2. Get 2 tbs olive oil
3. Prepare 1 kg chicken tight fillet removed skin
4. Prepare 1/4 cup cognac
5. Take Salt and pepper
6. You need 1 bay leaf
7. Take 1/4 tsp thyme
8. Prepare 20 small white onion, peeled
9. Prepare 3 tbs flour
10. You need 2 cups red wine
11. Use 2 cups chicken stock
12. Use 2 garlic
13. Get 1 tbs tomato paste
14. Prepare 350 g fresh botton mushroom

Instructions to make Coq Au Vin:

1. Brown braised onions:
2. In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside.
3. Brown the mushroom:
4. Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside.
5. Brown the bacon. set aside.
6. Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.
7. Place onion around the chicken and cook slowly for 10 minutes.
8. Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.
9. Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.
10. To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.
11. Enjoy.

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. If you like my Beef Bourguignon, you'll love this recipe, too. This is not Coq Au Vin!

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