Coq au vin jaune recipe
A unique French chicken dish featuring yellow wine from Arbois, mushrooms and cream.
Servings: 6 people
Calories: 400kcal
Ingredients
- 1 kilo chicken pieces, without skin drumsticks or thighs preferably
- 400 ml yellow wine (vin jaune) or dry Xérès Sherry
- 2 cloves garlic minced
- 3 onions finely chopped
- 400 ml heavy cream or creme fraiche
- flour for dredging
- 100 g Morilles mushrooms or Craterellus cornucopioides (horn of plenty mushrooms), or white mushrooms
- salt and pepper
- 3 tbsp vegetable oil
Instructions
The day before:
- Place the chicken in a glass or metal bowl, cover it with yellow wine until it's entirely submerged (approximately 200 ml), and put it in the fridge to marinate overnight.
The day of:
- Take the chicken out of the wine, and dry each piece with a paper towel, then lightly dredge it in flour.
- Heat a Dutch oven or heavy-bottomed pot, add the vegetable oil, and brown the chicken on all sides.
- Once the chicken is brown, remove it from the pot and set it aside. Add the onions, and cook on medium-low heat until they're nicely browned. Then add the mushrooms and cook for a couple of minutes.
- Add the chicken back to the pot, along with the garlic, and season with salt and pepper.
- Simmer the chicken with a bit of the leftover wine marinade so that it doesn't stick, with the lid on. You don't need to put too much marinade as the chicken will release juices as it cooks.
- Cook for approximately two hours on low heat, or until the chicken is tender and falling apart.
10 minutes before serving:
- Add the heavy cream, mix well, and simmer for 5 minutes. Finally, right before serving, add the remaining yellow wine. Make sure NOT to let it boil, simply cook it until it's heated through. Not cooking the yellow wine allows it to fully retain its complex flavors which will perfume the dish.
- Serve with rice, potatoes, or fresh tagliatelle.
Notes
Calorie count is approximate.