Spanish-style Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses Burgundy wine and French herbs, this Spanish adaptation incorporates Spanish red wine, such as Rioja, and spices like smoked paprika and saffron. The dish also includes Spanish ingredients like chorizo and piquillo peppers, adding a unique Spanish twist to the flavors. 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
• 100 g (3.5 oz) chorizo, sliced 100 g (3.5 oz) chorizo, sliced
• 1 onion, diced 1 onion, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 200 g (7 oz) mushrooms, sliced 200 g (7 oz) mushrooms, sliced
• 2 piquillo peppers, sliced 2 piquillo peppers, sliced
• 2 bay leaves 2 bay leaves
• 1 tsp smoked paprika 1 tsp smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 750 ml (3 cups) Spanish red wine (Rioja or similar) 750 ml (3 cups) Spanish red wine (Rioja or similar)
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tbsp olive oil 2 tbsp olive oil
• 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: 7g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chorizo and cook until it releases its oils. Add the onion, garlic, carrots, mushrooms, and piquillo peppers. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and add the bay leaves, smoked paprika, saffron, red wine, and chicken broth. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed. Serve the Spanish-style Coq au Vin hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Spanish chorizo for the best flavor. If unavailable, you can substitute with another spicy cured sausage.

Tips & Tricks

• For a deeper flavor, marinate the chicken in the red wine overnight before cooking.
• Serve the Spanish-style Coq au Vin with crusty bread or over a bed of rice to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Spanish-style Coq au Vin hot, accompanied by crusty bread or steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Spanish-style Coq au Vin in a deep serving dish, allowing the vibrant red wine sauce to shine. Sprinkle some chopped parsley on top for an elegant touch.