Coq au Vin Nouvelle

Ingredients

In this Nouvelle cuisine adaptation, we have made a few changes to the traditional Coq au Vin. The sauce is lighter and more refined, using a combination of red wine, chicken broth, and aromatic herbs to enhance the flavors of the dish. The chicken is cooked to perfection, tender and juicy, and served with a garnish of fresh herbs for a visually appealing presentation. 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) red wine 250 ml (1 cup) red wine
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 200 g (7 oz) pearl onions 200 g (7 oz) pearl onions
• 200 g (7 oz) mushrooms, sliced 200 g (7 oz) mushrooms, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. 2.
   In the same skillet, add the pearl onions and mushrooms. Cook until the onions are golden brown and the mushrooms are tender.
3. 3.
   Add the minced garlic, thyme, and bay leaves to the skillet. Cook for another minute until fragrant.
4. 4.
   Return the chicken to the skillet and pour in the red wine and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken from the skillet and set aside. Increase the heat to medium-high and let the sauce reduce for about 10 minutes, or until it thickens slightly.
7. 7.
   Return the chicken to the skillet and cook for an additional 5 minutes to heat through.
8. 8.
   Serve the Coq au Vin Nouvelle garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Use bone-in, skin-on chicken pieces for the best flavor and juiciness.
• Red wine — Choose a good quality red wine that you enjoy drinking, as it will greatly impact the flavor of the dish.
• Pearl onions — If you can't find pearl onions, you can substitute with shallots or small white onions.
• Mushrooms — Cremini or button mushrooms work well in this recipe, but feel free to use your favorite variety.
• Fresh thyme — Use fresh thyme sprigs for the best flavor. If you don't have fresh thyme, you can substitute with dried thyme, but use half the amount.

Tips & Tricks

• To enhance the flavor of the dish, marinate the chicken in the red wine and herbs for a few hours or overnight before cooking.
• For a richer sauce, you can add a tablespoon of butter at the end of cooking and stir until melted.
• Serve the Coq au Vin Nouvelle with crusty bread or over a bed of creamy mashed potatoes for a complete meal.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Coq au Vin Nouvelle hot, garnished with fresh parsley. Accompany it with a side dish and a glass of red wine for a complete and satisfying meal.

Presentation advice

To elevate the presentation of the Coq au Vin Nouvelle, arrange the chicken pieces on a platter and spoon the sauce, onions, and mushrooms over the top. Garnish with fresh thyme sprigs and a sprinkle of freshly ground black pepper.