Coq au Vin: French Comfort in Every Bite
Experience the classic elegance of French cuisine with our Coq au Vin, a timeless dish that captures the heart of rustic, country-style cooking. This traditional recipe features succulent chicken slowly braised in a deep, velvety red wine sauce, enriched with earthy mushrooms, smoky bacon, sweet pearl onions, and aromatic herbs. The slow cooking process infuses the meat with robust flavors, creating a dish that's tender, rich, and deeply satisfying. Perfect for a cozy dinner or a special occasion, Coq au Vin is a celebration of warmth and flavor, offering a taste of France that brings comfort and sophistication to your table.
- 4 slices • bacon, chopped
- 1 whole • 1 chicken, cut into 8 pieces
- • Salt and freshly ground black pepper
- 1/2 cup • all-purpose flour
- 2 cups • red wine (preferably Burgundy)
- 1 cup • chicken broth
- 1/4 cup • brandy (optional)
- 2 tablespoons • tomato paste
- 2 cloves • garlic, minced
- 1 • bay leaf
- 1 teaspoon • fresh thyme leaves
- 1/2 pound • mushrooms, sliced
- 1 cup • pearl onions, peeled
- 2 tablespoons • butter
- • Fresh parsley, chopped (for garnish)
- Cook Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Brown Chicken: Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess. Brown the chicken in the bacon drippings over medium-high heat, working in batches if necessary. Remove the chicken and set aside.
- Deglaze Pan: If using, add the brandy to the pot to deglaze, scraping up any browned bits from the bottom. Cook for 1 minute, then add the wine, chicken broth, tomato paste, garlic, bay leaf, and thyme. Bring to a boil.
- Simmer Chicken: Return the chicken and bacon to the pot, reduce the heat to low, cover, and simmer for about 30 minutes.
- Add Vegetables: In a separate skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, and cook until they begin to brown. Add them to the pot with the chicken.
- Cook Until Tender: Continue to simmer, uncovered, for another 20-30 minutes, or until the chicken is tender and the sauce has thickened slightly.
- Serve: Remove the bay leaf. Garnish with chopped parsley and serve hot.
Wine Choice: Use a good quality red wine, as it significantly impacts the flavor.
Vegetables: Pearl onions can be substituted with small boiling onions if necessary.
Cooking Time: Ensure you allow enough time for the flavors to meld together properly, making the dish even richer and more flavorful.