Bavarian Coq au Vin

Ingredients

While the original French Coq au Vin is traditionally prepared with red wine, this Bavarian version replaces it with beer, which adds a distinct Bavarian twist to the dish. Additionally, the use of Bavarian sausages and mustard enhances the flavors and gives it a unique regional touch. We alse have the original recipe for Coq au vin, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 200 g (7 oz) Bavarian sausages, sliced 200 g (7 oz) Bavarian sausages, sliced
• 200 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 2 onions, chopped 2 onions, 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 all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) Bavarian beer 500 ml (2 cups) Bavarian beer
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 tablespoons Bavarian mustard 2 tablespoons Bavarian mustard
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• Salt and pepper to taste Salt and pepper to taste
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 10g (3g sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
2. 2.
   Season the chicken pieces with salt and pepper. In the same pot, brown the chicken in the bacon fat until golden brown on all sides. Remove the chicken and set aside.
3. 3.
   Add the onions, garlic, and mushrooms to the pot and sauté until the onions are translucent and the mushrooms have released their moisture.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute to cook off the raw flour taste.
5. 5.
   Slowly pour in the beer and chicken broth, stirring constantly to avoid lumps. Add the mustard, bay leaves, and thyme.
6. 6.
   Return the chicken and bacon to the pot, along with the sliced sausages and carrots. Bring the mixture to a simmer.
7. 7.
   Cover the pot and let it simmer gently for about 1 hour, or until the chicken is cooked through and tender.
8. 8.
   Remove the bay leaves and thyme sprigs. Adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Bavarian Coq au Vin hot, garnished with chopped parsley.

Treat your ingredients with care...

• Bavarian sausages — Use traditional Bavarian sausages such as Weisswurst or Bratwurst for an authentic flavor.
• Bavarian beer — Opt for a malty and flavorful Bavarian beer, such as Märzen or Dunkel, to enhance the taste of the dish.
• Mustard — Choose a Bavarian-style mustard, like sweet mustard or Bavarian mustard, to add a tangy kick to the sauce.

Tips & Tricks

• For a richer flavor, marinate the chicken in the beer overnight before cooking.
• Serve the Bavarian Coq au Vin with traditional Bavarian bread dumplings or potato dumplings to soak up the delicious sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the simmering sauce until thickened.
• Feel free to add other Bavarian ingredients like sauerkraut or juniper berries for additional flavor variations.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Bavarian Coq au Vin as a main course with a side of bread dumplings or potato dumplings. It pairs well with a crisp green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the Bavarian Coq au Vin with a sprinkle of chopped parsley to add a pop of color. Serve it in a deep plate or bowl, allowing the chicken and sausages to be submerged in the flavorful beer sauce.