Teresa's Recipes
Coq Au Vin Jaune
Coq au Vin Jaune is a sumptuous traditional French dish that celebrates the rich flavors of chicken slow-cooked in Vin Jaune, a unique wine from the Jura region. This elegant dish features tender chicken infused with earthy mushrooms, aromatic thyme, and sweet onions, creating a comforting yet sophisticated meal. The slow cooking process allows the flavors to meld beautifully, resulting in a sauce that is rich and full-bodied. Perfect for special occasions or cozy family dinners, this dish embodies the rustic charm of French country cooking and invites you to savor each bite as you transport yourself to a quaint bistro in the heart of France.
Ingredients
- 4 pounds, cut into pieces Chicken
- to taste Salt
- to taste Black pepper
- 3 tablespoons Unsalted butter
- 2 medium, chopped Onions
- 4 cloves, minced Garlic
- 8 ounces, sliced Mushrooms
- 2 tablespoons All-purpose flour
- 1 cup Vin Jaune wine
- 2 cups Chicken broth
- 2 teaspoons, fresh or 1 teaspoon dried Thyme
- 1 Bay leaf
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 2g
Instructions
- 1. Season the chicken pieces generously with salt and pepper on all sides.
- 2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces, skin-side down, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 3. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are soft and golden, approximately 5 minutes.
- 4. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 5-7 minutes.
- 5. Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional 2 minutes to remove the raw flour taste.
- 6. Slowly pour in the Vin Jaune wine while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
- 7. Add the chicken broth, thyme, and bay leaf, stirring to combine. Bring the mixture to a boil.
- 8. Return the browned chicken pieces to the pot, skin-side up. Reduce the heat to low, cover, and let it simmer for 2 hours, or until the chicken is tender and fully cooked.
- 9. Before serving, remove the bay leaf and taste for seasoning, adding more salt or pepper if necessary.
Tips
- For an extra depth of flavor, marinate the chicken in Vin Jaune, garlic, and herbs for a few hours before cooking.
- Serve this dish with crusty bread or buttered noodles to soak up the rich sauce.
- For a vegetarian version, substitute chicken with hearty vegetables like mushrooms, carrots, and potatoes, and use vegetable broth.