Coq Au Vin
Delight in the rich and robust flavors of Coq au Vin, a classic French dish that transforms simple ingredients into a gourmet experience. This recipe features tender chicken marinated in red wine and brandy, then slow-cooked with bacon, mushrooms, and aromatic vegetables to create a deeply flavorful and comforting meal. Perfect for special occasions or a cozy dinner at home, Coq au Vin is sure to impress and satisfy. Photo from the New York Times Cooking. Chefleen Says: To thicken, stir together 1 tablespoon soft butter and 1 tablespoon flour in a small bowl. Once chicken is cooked through, remove from pan and stir in the butter and flour mixture, off heat.
What You Need —
4 chicken thighs
4 chicken drumsticks
1 and 1/2 cups red wine
1 cup chicken stock
1/4 cup brandy (optional)
3 strips of bacon, cut into lardons
1 medium onion, sliced
4 medium carrots, diced
4 garlic cloves, sliced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
8 ounces mushrooms, sliced
8 ounces pearl onions
What You Do —
Marinate chicken in red wine, chicken broth, and brandy for at least 30 minutes at room temperature, or overnight in the fridge.
Render fat from bacon in a dutch oven over medium to low heat.
Dry off chicken with paper towel and season with salt and pepper.
Once bacon is crispy, remove from pan.
In the same pan, sear chicken over medium heat until color develops, about 2 – 3 minutes on each side. You may need to do this in batches.
Remove chicken, and add in onions and garlic. Sauté for 3 – 4 minutes until fragrant and slightly colored.
Add in carrots, mushroom, and thyme.
Continue to cook, stirring occasionally for at least 5 minutes, and up to 15 minutes to increase the flavor profile.
Shift veggies to side of pot and toast tomato paste for 30 seconds to increase flavor.
Add in marinating liquid and nestle chicken inside. Cook 10 minutes with a lid at a simmer.
Taste mixture and adjust seasoning if necessary. Add in onions and cook another 10 – 15 minutes.
Serve with crispy bacon on top.