Coq au Vin - Russian Style

Ingredients

While the French Coq au Vin traditionally uses Burgundy wine, this Russian adaptation incorporates a robust Russian red wine, which adds a unique depth of flavor. Additionally, the dish is enhanced with the addition of mushrooms, a staple ingredient in Russian cuisine. 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 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 1 large onion, finely chopped 1 large 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, peeled and sliced 2 carrots, peeled and sliced
• 2 tbsp all-purpose flour 2 tbsp all-purpose flour
• 500 ml (2 cups) Russian red wine 500 ml (2 cups) Russian red wine
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 bay leaves 2 bay leaves
• 1 tsp dried thyme 1 tsp dried thyme
• 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 / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered 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.
   In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced mushrooms and carrots to the pot. Cook until the mushrooms release their moisture and start to brown.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Return the bacon and chicken to the pot. Pour in the red wine and chicken broth. Add the bay leaves and dried thyme. Bring to a simmer.
7. 7.
   Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
8. 8.
   Adjust the seasoning with salt and pepper if needed. Remove the bay leaves.
9. 9.
   Serve the Russian-style Coq au Vin hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Russian red wine — Choose a full-bodied red wine with rich flavors to enhance the stew.
• Mushrooms — Use a combination of button mushrooms and wild mushrooms for a more complex taste.
• Bacon — Opt for thick-cut bacon for a smoky and savory flavor.
• Fresh parsley — Add the parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, marinate the chicken in the red wine overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Serve the Coq au Vin with crusty bread or mashed potatoes to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Russian-style Coq au Vin in deep bowls, allowing the aromatic stew to take center stage. Accompany it with a side of crusty bread or fluffy mashed potatoes to soak up the flavorful sauce.

Presentation advice

Garnish each serving of Coq au Vin with a sprinkle of fresh parsley to add a pop of color. The rich, dark sauce and tender chicken will create an inviting and appetizing presentation.