Christmas圣诞New Year新年Valentine’s情人节French法式
Coq au Vin红酒炖鸡
A 4-serving recipe with a 105-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉配培根、蘑菇和红酒炖煮，酱汁带着酒香；烹煮并不保证酒精完全挥发。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 3 lb / 1.4 kg bone-in chicken thighs and drumsticks; pat dry and season with 1 tsp fine salt and ¼ tsp pepper. Chop 4 bacon slices to 1 cm. Dice 1 onion; slice 2 carrots 1 cm thick; halve 8 oz / 225 g mushrooms; mince 3 garlic cloves. Measure 2 cups dry red wine.用1.4公斤带骨鸡腿和鸡小腿，擦干，撒1小匙细盐和¼小匙胡椒。4片培根切1厘米；1洋葱切丁；2胡萝卜切1厘米片；225克蘑菇对半切；3瓣蒜切末。量2杯干红葡萄酒。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉3 lb磅
- Bacon培根4 slices片
- Mushrooms蘑菇8 oz盎司
- Onion洋葱1
- Carrot胡萝卜2
- Red wine红酒2 cups杯
- Garlic大蒜3 cloves瓣
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Crisp the bacon in a Dutch oven, then lift it onto paper towels.
用铸铁锅把培根煎脆，煎好捞出来摊在厨房纸上沥油。
The bacon is crisp, and most of the fat has rendered out.培根发脆，锅里大部分油都逼出来了。
Common mistake & quick fix容易错在哪，怎么补救
Fat spatters: keep your face back and lower the heat if it smokes. Drain on paper towel.油会溅，脸离远些；冒烟就调小火；放厨房纸上吸油。
Working in 2 batches so the pieces don't touch, brown the chicken skin-side down in the bacon fat, then flip and cook 2 minutes on the other side; move to a plate.
就着锅里的培根油，鸡皮朝下把鸡肉煎上色，再翻面煎2分钟；分两批煎，别让鸡块挨在一起，煎好盛到盘子里。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且很容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Cook the onion, carrots, and mushrooms in the same pot until they soften.
就用这口锅，把洋葱、胡萝卜和蘑菇下锅炒软。
The onion turns translucent with soft edges, without blackening.洋葱变成半透明，边儿软了，但不要炒黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Add the garlic and stir.
把蒜加进去翻炒一下。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Pour in the wine and scrape up the browned bits on the bottom, then return the chicken and bacon and bring to a boil.
倒进红酒，把锅底的焦渣刮起来，鸡肉和培根放回锅里煮开。
The liquid bubbles steadily around the pieces.食材周围的水稳定地冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Cover and simmer gently, turning the chicken once.
盖上盖子慢炖，中间把鸡肉翻一次面。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Uncover and simmer the sauce until it turns glossy.
开盖，把汤汁煮到发亮。
The liquid has reduced by about half and smells less sharp.液体收至约一半，酸冲味变淡。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Ladle into 4 bowls and serve.
分到4只碗里，趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Bacon培根Adds smoke and salt—use a little as seasoning. Start in a cold pan to render evenly.提烟熏和咸香，少量当调味。冷锅下锅，油脂慢慢逼出。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Red wine红酒Use a dry red you'd drink (Merlot, Cabernet) for braises; simmer to cook off the alcohol.炖肉用可直接饮用的干红（梅洛、赤霞珠）；小火煮掉酒精。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Dutch oven, tongs, paper towels, food thermometer铸铁锅、夹子、厨房纸、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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