Coq au Vin, Braising the Chicken Long in Red Wine Makes the Meat Melt Tenderly

Steps

1. 1

   Trim the shallots and button mushrooms and cut them in half.

2. 2

   Slice the elephant garlic to 0.3cm thickness.

3. 3

   Cut the chicken legs and wings into manageable pieces, score the flesh, and season with salt and pepper.

4. 4

   Add olive oil to a pot and caramelize the shallots.

5. 5

   Remove the shallots and stir-fry the mushrooms until browned.

6. 6

   Remove the mushrooms, add more oil, and sear the garlic until golden, then remove.

7. 7

   Pat the chicken dry, add to the pot, and develop a deep brown Maillard crust.

8. 8

   Slice bacon into 0.5cm pieces and stir-fry together with the chicken.

9. 9

   Add red wine and bring to a simmer over medium heat.

10. 10

    Skim off foam thoroughly, then add all remaining ingredients.

11. 11

    Add veal stock, bay leaf, and thyme, then cover and cook for 30 minutes.

12. 12

    Once the coq au vin is done, plate it and melt butter into the remaining wine sauce to make the finishing sauce.

13. 13

    Drizzle the sauce over the coq au vin and top with chopped parsley to finish.