![]() ![]() This white version is considerably more elegant, and perfect for an. Find out more about the full range of Western Star products. Traditional coq au vin uses red wine, which can result in a slightly purple finished dish. This feature includes a mix of content sourced from Western Star and our own opinions. *DISCLAIMER: Western Star is a contributing recipe Partner at. See below recipes for great sides to serve with your homemade Coq au Vin. 10-12 chicken pieces, bone-in (drumsticks or thighs are best here) 8-10 pickling-sized onions, peeled and halved if large 8 rashers rindless bacon, diced 250. Thick slices of bread with butter, roasted potatoes and other starches are also popular choices. What is Coq au Vin traditionally served with?īuttery mashed potatoes and warm seasonal vegetables are traditionally served however it also pairs well with simple, starchy sides that can soak up the sauce. ![]() The chicken itself is fork tender and juicy, marrying with the flavours of the sauce. It has many layers of flavour, a rounded tang from the simmered wine, sweetness from the onions and shallots, savouriness from the bacon and mushrooms all mingling with the brightness of fresh herbs. Ingredients 2 tbsp olive oil 250g smoked bacon lardons 1.5kg bone-in chicken pieces (we used a mixture of whole legs and thighs) 2 echalion shallots. The sauce has a rich savoury taste with a velvety texture thanks to the addition of butter. This simple version has fewer steps and takes less time than traditional Coq au Vin recipes, but achieves the great flavour using cultured butter that makes it so special. Coq au vin (French: cockerel in wine) is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. The recipe is traditionally complex and time consuming to prepare, but the team at Western Star have created this recipe with only four steps. It features on many fine dining menus, and it is chosen time and time again by chefs and home cooks alike to showcase their skills. Today, Coq au Vin is famously loved around the world. It was originally a rustic French dish, then the recipe was popularised by the well-known chef Julia Child. ![]() You’re left with a beautifully tender chicken in a rich, flavourful sauce. After it’s fried, remove the bacon and place on paper towels to drain. Classic Coq au Vin, or chicken in wine, is a traditional French stew where chicken is braised with Burgundy pinot noir wine, lardons (salted fatty pork), mushrooms and pearl onions. Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot. ![]()
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