Coq au Vin - Argentinian Style

Ingredients

While the French Coq au Vin traditionally uses red wine, this Argentinian version incorporates the rich and robust Malbec wine, which is famous in Argentina. Additionally, we enhance the dish with a touch of smoky paprika and a hint of spicy chimichurri sauce, giving it a distinct Argentinian flair. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 250 ml (1 cup) Malbec wine 250 ml (1 cup) Malbec wine
• 200 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250 g (9 oz) mushrooms, sliced 250 g (9 oz) mushrooms, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 tablespoon chimichurri sauce 1 tablespoon chimichurri sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
2. 2.
   Season the chicken pieces with salt and pepper. In the same skillet, brown the chicken on all sides until golden. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced mushrooms and carrots to the skillet. Cook until the mushrooms release their moisture and the carrots are slightly tender.
5. 5.
   Stir in the tomato paste and flour, coating the vegetables evenly.
6. 6.
   Slowly pour in the Malbec wine and chicken broth, stirring constantly to avoid lumps.
7. 7.
   Add the bay leaves, smoked paprika, and chimichurri sauce. Stir well to combine.
8. 8.
   Return the chicken and bacon to the skillet. Cover and simmer over low heat for about 45 minutes, or until the chicken is cooked through and tender.
9. 9.
   Remove the bay leaves and adjust the seasoning with salt and pepper if needed.
10. 10.
    Serve the Tango Chicken in Red Wine Sauce garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Malbec wine — Choose a good quality Malbec wine to enhance the richness of the dish.
• Chimichurri sauce — If you prefer a milder flavor, reduce the amount of chimichurri sauce or use a mild version.

Tips & Tricks

• For a deeper flavor, marinate the chicken in Malbec wine overnight before cooking.
• Serve the Tango Chicken in Red Wine Sauce with crusty bread or mashed potatoes to soak up the delicious sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Tango Chicken in Red Wine Sauce hot, accompanied by a side of mashed potatoes or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle some fresh parsley on top for an elegant touch. Serve with a side of mashed potatoes or crusty bread.