Coq au Vin - Brazilian Style

Ingredients

While the French Coq au Vin traditionally uses red wine, this Brazilian adaptation incorporates the use of cachaça, a popular Brazilian spirit made from sugarcane. Additionally, we infuse the dish with Brazilian spices such as pimenta malagueta (Brazilian chili pepper) and dendê oil (palm oil), giving it a unique and exciting flavor profile. 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
• 200 ml (6.7 fl oz) cachaça 200 ml (6.7 fl oz) cachaça
• 200 ml (6.7 fl oz) red wine 200 ml (6.7 fl oz) red wine
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 200 g (7 oz) mushrooms, sliced 200 g (7 oz) mushrooms, sliced
• 2 bay leaves 2 bay leaves
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons dendê oil (palm oil) 2 tablespoons dendê oil (palm oil)
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the chicken pieces in cachaça and red wine for at least 2 hours.
2. 2.
   In a large Dutch oven or deep skillet, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
3. 3.
   Add the chopped onions to the pan and sauté until translucent. Then, add the minced garlic and cook for another minute.
4. 4.
   Remove the chicken pieces from the marinade, reserving the liquid. Pat the chicken dry with paper towels and season with salt and pepper.
5. 5.
   In the same pan, brown the chicken pieces on all sides in the bacon fat and onion mixture. Remove the chicken and set aside.
6. 6.
   Add the sliced carrots, mushrooms, bay leaves, and tomato paste to the pan. Cook for a few minutes until the vegetables start to soften.
7. 7.
   Return the chicken to the pan and pour in the reserved marinade, dendê oil, and chicken broth. Bring to a simmer, cover, and cook for about 1 hour or until the chicken is tender and cooked through.
8. 8.
   Remove the bay leaves and garnish with the crispy bacon and fresh parsley before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked by checking the internal temperature with a meat thermometer. It should reach 165°F (75°C).
• Cachaça — Choose a good quality cachaça for the marinade to enhance the flavors of the dish.
• Dendê oil — Use sparingly as it has a strong flavor. Adjust the amount according to your preference.
• Pimenta malagueta — Adjust the amount of Brazilian chili pepper according to your desired level of spiciness.
• Red wine — Opt for a dry red wine with medium body to complement the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lime juice to the dish just before serving.
• Serve the Coq au Vin with traditional Brazilian sides such as farofa (toasted cassava flour) and feijoada (black bean stew).
• If you can't find dendê oil, you can substitute it with red palm oil or regular vegetable oil.
• To make the dish more hearty, add chunks of sweet potato or pumpkin during the cooking process.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Brazilian Coq au Vin hot, accompanied by steamed rice and a fresh green salad. The dish is best enjoyed with friends and family, as it brings people together to savor the rich flavors and celebrate the fusion of French and Brazilian cuisine.

Presentation advice

Garnish each plate with a sprinkle of fresh parsley and a few slices of cooked bacon. The vibrant colors of the dish, with the deep red sauce and golden chicken, will make it visually appealing. Serve it in rustic clay bowls or on a large platter to showcase the Brazilian flair.