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)

Coq au Vin with Beef & Red Wine Reduction - Image 1

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
Course: Main
Complexity: Advanced

Units:

Scale:

Ingredients

7 pcs chicken leg quarters(bone-in, skin-on)
18oz beef cheek(trimmed and cubed)
7oz smoked bacon(lardons or diced)
25 3/8 fl oz burgundy wine(dry red wine)
2 cup chicken broth
9oz button mushrooms(cleaned and halved)
7oz 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)
18oz potatoes(small, peeled and quartered)

Instructions

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

Nutrition

Servings: 7
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (7 servings)
Calories	850.5 kcal	283.5 kcal	5,953.5 kcal
Protein	55.2 g	18.4 g	386.4 g
Fat	45.8 g	15.3 g	320.6 g
Carbs	40.1 g	13.4 g	280.7 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.

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Ingredients

7 pcs chicken leg quarters(bone-in, skin-on)
18oz beef cheek(trimmed and cubed)
7oz smoked bacon(lardons or diced)
25 3/8 fl oz burgundy wine(dry red wine)
2 cup chicken broth
9oz button mushrooms(cleaned and halved)
7oz 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)
18oz potatoes(small, peeled and quartered)

Instructions

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

Nutrient

Per serving

Per 100 g

Total (7 servings)

Calories

850.5 kcal

283.5 kcal

5,953.5 kcal

Protein

55.2 g

18.4 g

386.4 g

Fat

45.8 g

15.3 g

320.6 g

Carbs

40.1 g

13.4 g

280.7 g