Name: Coq au Vin with Beef & Red Wine Reduction
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 7 servings
Cuisine: French cuisine
Ingredients: 7 pcs chicken leg quarters (bone-in, skin-on); 500 g beef cheek (trimmed and cubed); 200 g smoked bacon (lardons or diced); 750 ml burgundy wine (dry red wine); 2 cup chicken broth; 250 g button mushrooms (cleaned and halved); 200 g pearl onions (peeled); 2 pcs carrots (peeled and sliced); 4 pcs garlic (cloves, minced); 3 tbsp fresh thyme (chopped); 2 pcs bay leaves; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); 500 g potatoes (small, peeled and quartered)

A rustic French chicken and beef stew simmers in a rich red wine sauce, garnished with fresh parsley and served in an earthenware dish.

Prep: 30 min • Cook: 180 min. An innovative take combining the richness of Coq au Vin with elements of Beef Bourguignon, using chicken, beef cheek, and a deeper red wine reduction for profound flavor. This hearty French stew is perfect for a special occasion or a comforting meal on a cold evening.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 7

Instructions

1Pat chicken leg quarters and beef cheek dry and season generously with salt and pepper.
2Cook smoked bacon lardons in a large Dutch oven over medium heat until crispy; remove with a slotted spoon and leave fat in pot.
3Sear chicken leg quarters skin-side down in reserved bacon fat until golden brown; remove and set aside.
4Sear beef cheek pieces on all sides in the hot fat until well browned; remove and set aside.
5If needed, add olive oil, then sauté carrots and pearl onions until slightly softened, about 5–7 minutes; add minced garlic and cook 1 minute.
6Stir in tomato paste and cook about 2 minutes, then sprinkle in flour and cook 1 minute, stirring to form a light roux.
7Slowly pour in the Burgundy wine, scraping up browned bits; bring to a simmer and reduce slightly for about 5 minutes.
8Return chicken and beef to the pot, add chicken broth, fresh thyme and bay leaves; bring to a gentle simmer, reduce heat to low, cover and cook 1.5 hours.
9After 1.5 hours add button mushrooms and potatoes; continue to simmer, covered, another 30–60 minutes until meats are very tender and potatoes are cooked through.
10Remove bay leaves, stir in the reserved crispy bacon, and taste to adjust seasoning with salt and pepper as needed.
11Serve hot, garnish with fresh parsley if desired, and accompany with crusty bread to soak up the sauce.

Instructions

1Pat chicken leg quarters and beef cheek dry and season generously with salt and pepper.
2Cook smoked bacon lardons in a large Dutch oven over medium heat until crispy; remove with a slotted spoon and leave fat in pot.
3Sear chicken leg quarters skin-side down in reserved bacon fat until golden brown; remove and set aside.
4Sear beef cheek pieces on all sides in the hot fat until well browned; remove and set aside.
5If needed, add olive oil, then sauté carrots and pearl onions until slightly softened, about 5–7 minutes; add minced garlic and cook 1 minute.
6Stir in tomato paste and cook about 2 minutes, then sprinkle in flour and cook 1 minute, stirring to form a light roux.
7Slowly pour in the Burgundy wine, scraping up browned bits; bring to a simmer and reduce slightly for about 5 minutes.
8Return chicken and beef to the pot, add chicken broth, fresh thyme and bay leaves; bring to a gentle simmer, reduce heat to low, cover and cook 1.5 hours.
9After 1.5 hours add button mushrooms and potatoes; continue to simmer, covered, another 30–60 minutes until meats are very tender and potatoes are cooked through.
10Remove bay leaves, stir in the reserved crispy bacon, and taste to adjust seasoning with salt and pepper as needed.
11Serve hot, garnish with fresh parsley if desired, and accompany with crusty bread to soak up the sauce.

Nutrition Information

Calories: 851 kcal
Protein: 55 g
Fat: 46 g
Carbs: 40 g

Nutrient	Per serving
Calories	851 kcal
Protein	55 g
Fat	46 g
Carbs	40 g

Tips

Marinate chicken and beef in red wine overnight for deeper flavor development.
For a thicker sauce, remove chicken and beef, then reduce the liquid by simmering longer.
Serve with a glass of the same Burgundy wine used in the recipe.