Coq au Vin
Coq au Vin is a classic French dish where chicken is braised in red wine with mushrooms, lardons, and garlic. This hearty, flavorful meal embodies the rustic charm of French country cooking and is perfect for savoring on a cozy evening.
Ingredients
- 1 whole chicken cut into pieces (or 6-8 pieces of chicken thighs and legs)
- 4 cups red wine Burgundy or Pinot Noir
- 8 oz bacon cut into small pieces
- 8 oz mushrooms sliced
- 20 pearl onions peeled
- 4 cloves garlic minced
- 2 carrots sliced
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp flour
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Marinate the Chicken:
- Place the chicken pieces in a large bowl. Add red wine, garlic, thyme, and bay leaves. Cover and refrigerate for at least 12 hours.
Prepare the Chicken:
- Remove the chicken from the marinade, pat dry, and reserve the marinade. In a large pot, heat olive oil over medium-high heat. Brown the chicken on all sides, then set aside.
Cook the Bacon:
- In the same pot, cook the bacon until crispy. Remove and set aside.
Sauté Vegetables:
- In the same pot, sauté pearl onions, carrots, and mushrooms until the onions are translucent.
Build the Flavor Base:
- Add the reserved marinade to deglaze the pot, scraping up any browned bits from the bottom. Return the bacon and chicken to the pot.
Simmer:
- Add chicken broth until the chicken is nearly covered. Bring to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the chicken is tender.
Thicken the Sauce:
- In a small bowl, mix the butter and flour to form a paste. Stir this into the pot to thicken the sauce. Cook for another 5 minutes.
Serve:
- Garnish with fresh parsley and serve with crusty French bread or mashed potatoes.
Notes
- Use free-range chicken for the best flavor.
- Don’t skimp on the quality of wine; it makes a significant difference in the final taste.
- Coq au Vin tastes even better the next day, so feel free to prepare it in advance.