Скачать или смотреть Paris Coq au Vin 🍷 Street Ambience & Cozy Cooking | FoodScapes

Step into a quiet Paris evening.
Tender chicken slowly braises in red wine as warm lights glow through the streets.

This FoodScapes episode blends calm Parisian ambience with a classic Coq au Vin — a deep, comforting dish made for slow cooking and cozy nights.

🍷 COQ AU VIN
Serves 4

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Tender chicken slowly braised in red wine with bacon, mushrooms, and herbs,
creating a deep, silky sauce meant for slow and cozy evenings.

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INGREDIENTS
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Coq au Vin
• 500 g (1.1 lb) chicken thighs
• ½ tsp salt
• ¼ tsp black pepper
• 100 g (3.5 oz) smoked bacon or pancetta
• 2 shallots, sliced
• 2 garlic cloves, minced
• 1 leek, sliced
• 150 g (5 oz) mushrooms, sliced
• Butter, for frying
• 300 ml (1¼ cups) red wine
• 100 ml (⅓ cup + 1 tbsp) water
• 2 tbsp chicken stock concentrate
• 1 tbsp soy sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp butter + 1 tbsp flour, for thickening (beurre manié)

To Serve
• 800 g (1.75 lb) potatoes, for boiling or smashing

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INSTRUCTIONS
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1. Prepare the Ingredients
Cut the chicken into large pieces and season with salt and black pepper.
Slice the bacon. Peel and halve the shallots.
Peel and finely grate the garlic.
Rinse, trim, and slice the leek. Slice the mushrooms if needed.

2. Brown and Cook the Chicken
Melt butter in a pan and cook the chicken until golden and almost cooked through.
Transfer the chicken to a large pot or casserole.

3. Build the Base
Pour in the red wine and water.
Add chicken stock concentrate, soy sauce, bay leaves, and thyme.
Cover and let simmer gently for 10–15 minutes.

4. Cook the Vegetables
In the same pan, fry the bacon, shallots, leek, and mushrooms until softened
and lightly golden.
Add everything to the pot and continue simmering for 10 minutes,
until the chicken is tender.

5. Thicken the Sauce (Beurre Manié)
Mix soft butter and flour into a smooth paste.
Stir it into the sauce and let simmer until thick, glossy, and silky.

6. Serve
Serve with boiled or smashed potatoes and a sprinkle of chopped parsley.

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