Recipe: Coq au Vin in glühwein

Recipe: Coq au Vin in glühwein

by Karen Bradbury
Stripes Europe

The classic French dish known as Coq au Vin is a chicken braised in wine and garlic, typically accompanied by mushrooms, onions and cubes of bacon. The wine most often used to create this rich and hearty dish is a red Burgundy wine. Reach instead for a ready-made mulled wine—preferably one that’s well-spiced but not too sweet— and your favorite holiday flavors will shine through in the tender chicken flesh and its succulent sauce. Traditional recipes call for the use of one whole chicken, cut into pieces, but really, any part of the bird can be used. Chicken thighs are a tasty option for those who prefer darker meat. Breast meat will require less cooking time. This recipe is based on one which originally appeared on the Bonta website.

Start to Finish: About three hours (20 minutes of prep, at least one hour to marinate the chicken and one to 1.5 hours of cooking time)

Serves: 4

One whole chicken or 4 large legs, including the thighs

3 small onions

2 cloves of garlic

2 large carrots

1 pound fresh whole mushrooms

Butter, about 2 tbsp

Olive oil, about 2 tbsp

1/2 to 1 bottle of mulled red wine

2 bay leaves

Take the chicken out of its packaging and place in a large glass bowl. Do not remove the skin. Rub the pieces with a salt and pepper to season.

Pour enough mulled wine over the chicken to cover it completely. Add pressed garlic and the bay leaves. Cover the bowl with cling film and marinate in the refrigerator for at least one hour.

Meanwhile, prepare the vegetables. Peel the carrots and cut into short, stubby slices. Peel the onions and cut into small chunks. Set aside.

Clean the mushrooms and cut them in half. Fry them in olive oil until the moisture has been released and the edges have turned a golden brown. Set aside.

In a deep saucepan, melt the butter and add some olive oil. Take the chicken pieces out of the marinade and fry them on both sides until they turn a deep golden brown. Remove the chicken pieces from the saucepan and set them aside.

In the same saucepan, fry the chopped onions and carrots until tender.

Place the chicken back into the saucepan, add the mulled wine in which the dish was marinated, cover with a lid, and allow the chicken to gently simmer on medium to low heat for an hour or so.

Once the liquid has reduced by half, it’s time to add the mushrooms. Allow the dish to simmer for another 20 minutes or so before serving. Garnish with fresh herbs such as parsley or thyme, if you have any on hand. Serve alongside a starch, such as buttery mashed potatoes.

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