Assemble the ingredients and cook on High Pressure for 45 minutes. If you have an Instant Pot, you can follow the recipe as it’s written for the dutch oven, but you may need to sear the chicken thighs in two batches, depending on the size of your pressure cooker. Follow the instructions for assembling the chicken and red wine sauce as the recipe shows but cook in the slow cooker on high for 2-3 hours or on low for 4-6 hours. You can also use a crock pot or other slow cooker for chicken in red wine, but you’ll need to sear the chicken thighs and sauté the vegetables in another pan on the stovetop before assembling the chicken in red wine sauce. I like to use my enameled Dutch Oven (Le Creuset, Lodge, Cuisinart) for braising because it provides a slow and even heat, sealing in all the juices, this is the way you would normally prepare a traditional coq au vin - and it’s convenient because it sears and sautés on the stovetop and you just transfer it to the oven to braise. Not necessarily, though it is my favorite method. See how we’re developing layers of flavor?ĭo I need a dutch oven to make chicken and red wine stew? Carefully add the chicken thighs to the rendered bacon fat pot and sear them until golden brown.Pat the chicken thighs dry with paper towels and season with salt and pepper.Crisp the bacon in a heavy dutch oven and transfer it to a dish lined with paper towels.Traditional coq au vin is a braised chicken stew built on layers of flavors, starting with lardons or bacon… To layer the flavors, first crisp the bacon in a dutch oven, then sear the chicken thighs in the bacon fat.
While the red wine reduction is simmering, prep the rest of the ingredients. You can eyeball it, but I use a glass measuring cup after 15 minutes just to gauge how much longer the wine should reduce.
#Coq au vin blanc full
Note: A full bottle of wine contains just over 3 cups, so essentially, you want to reduce liquid by a little more than half. Reduce the heat to a moderate simmer and cook for 15 to 20 minutes, uncovered until the wine is reduced to about 1 1/2 cups.Pour a bottle of red wine into a saucepan and bring to a boil.I usually stick to a $10-$12 bottle that I wouldn’t mind serving with dinner. You don’t have to get fancy with an expensive bottle, but it should be good enough that you’d enjoy a glass of it. The wine sauce is what makes any Coq Au Vin recipe special and it starts with a bottle of drinkable red wine.
Simmer a bottle of red wine for about 15 minutes to reduce the volume to about 1 – 1 1/2 cups. Ingredients For Chicken In Red Wine Sauce Nowadays, coq au vin is usually made with chicken pieces instead of an old rooster, however braising the meat in a dutch oven is still the method of choice.įor this coq au vin recipe, I use readily available (and relatively inexpensive) bone-in, skin-on chicken thighs because the dark meat doesn’t dry out during cooking and the chicken thigh meat pairs vert well with the red wine sauce. And while roosters aren’t typically tender and juicy, a good, long braise can remedy that. You might be asking yourself, “who would eat a rooster?” Well, in a “beggars can’t be choosers” world, you eat what you can. So this dish actually translates to rooster in red wine. Let’s set a few things straight here… A “coq” is a rooster in French… not a chicken.
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