Karol Smith
Exquisite Coq au Vin: A Classic French Chicken Dish Steeped in Rich Red Wine Sauce
Description:
Coq au Vin is a quintessential French dish that translates to “rooster in wine.” It involves chicken (traditionally a rooster) that’s braised in red wine with mushrooms, onions, bacon, and sometimes garlic. This dish is known for its deep flavors and tender meat, making it a warm and comforting meal perfect for a special occasion or a cozy dinner at home.
Recipe:
Ingredients:
– 4 lbs chicken pieces (legs, thighs, and/or breasts)
– 1 bottle of red wine (preferably Burgundy)
– 2 cups chicken stock
– 4 oz bacon, diced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 2 tbsp all-purpose flour
– 1 lb mushrooms, sliced
– 20 pearl onions, peeled
– 2 tbsp cognac (optional)
– 1 bouquet garni (a bundle of fresh thyme, rosemary, and bay leaves)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Marinate the Chicken: Place the chicken pieces in a large bowl or dish. Pour the red wine over the chicken, cover, and refrigerate for at least 4 hours or overnight.
2. Preparation: Remove the chicken from the wine and pat dry. Reserve the wine.
3. Cook the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
4. Brown the Chicken: Add the olive oil to the pot and brown the chicken pieces on all sides. Do this in batches if necessary. Once browned, remove the chicken and set aside.
5. Sauté Aromatics: In the same pot, add the chopped onion and cook until soft and translucent. Add the garlic and cook for another minute. Stir in the tomato paste and cook for a couple of minutes.
6. Add Cognac: If using, carefully add the cognac to the pot and let it simmer for a minute to cook off the alcohol.
7. Create the Sauce: Sprinkle the flour over the onion mixture and stir well to combine. Gradually pour in the reserved red wine and chicken stock, stirring constantly to avoid lumps.
8. Simmer: Return the browned chicken pieces to the pot. Add the bouquet garni, season with salt and pepper, and bring the mixture to a simmer. Cover and cook for about 45 minutes to an hour, or until the chicken is tender and cooked through.
9. Finish the Dish: Add the mushrooms and pearl onions to the pot. Continue to simmer for an additional 15-20 minutes, until the vegetables are tender.
10. Serve: Remove the bouquet garni and discard. Taste the sauce and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve hot.
Serving Suggestions:
Coq au Vin is traditionally served with crusty French bread, mashed potatoes, or buttered noodles, which help to soak up the delicious sauce. Enjoy this classic French dish with a glass of the same red wine used in the recipe for a perfectly paired meal. Bon appétit!
