Coq au Vin: A Classic French Dish
What Started it all:
coq au vin
Coq au Vin is a traditional French dish that beautifully combines tender chicken with a rich, savory wine sauce. This hearty meal is perfect for gatherings and will transport you straight to the charming countryside of France. Let's dive into this delightful recipe adjusted for four people!
Ingredients
- 4 chicken thighs and 4 drumsticks (or 1 whole chicken, cut into pieces)
- 1 bottle (750 ml) of red wine (preferably Burgundy)
- 2 cups chicken stock
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups button mushrooms, quartered
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bouquet garni (a bundle of herbs such as thyme, bay leaf, and parsley)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with the red wine, and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Cook the Bacon: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Sear the Chicken: Remove the chicken from the marinade (reserve the marinade) and pat dry. Season with salt and pepper. In the same pot, sear the chicken pieces in the bacon fat until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, garlic, carrots, and mushrooms. Sauté until the vegetables are softened, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to combine. Cook for another minute, then add the tomato paste and stir well. Pour in the reserved marinade and chicken stock, scraping the bottom of the pot to deglaze.
- Combine and Simmer: Return the chicken and cooked bacon to the pot. Add the bouquet garni. Bring to a gentle simmer, cover, and cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
- Serve: Remove the bouquet garni and adjust seasoning with salt and pepper. Serve the Coq au Vin hot, garnished with fresh parsley, alongside crusty bread or creamy mashed potatoes.
Coq au Vin is not just a meal; it's a celebration of flavors and traditions that can be enjoyed with family and friends. This recipe brings warmth and comfort to any table. Enjoy your culinary journey through France! Bon appétit!