Coq au Vin Recipe
Coq au Vin is a classic French chicken stew made by marinating chicken pieces in red wine and aromatic ingredients. The chicken is then simmered with bacon, mushrooms, and pearl onions in a rich and flavorful sauce. It's traditionally served with crusty bread, mashed potatoes, or egg noodles and garnished with fresh parsley. The dish is known for its depth of flavor and is a symbol of French culinary tradition and comfort food.
Ingredients
- For the Marinade:
- Chicken pieces usually thighs and legs
- Red wine Burgundy or similar
- Onion
- Carrots
- Garlic
- Fresh thyme
- Bay leaves
- Salt and black pepper
- For the Stew:
- Bacon or pancetta
- Button mushrooms
- Pearl onions
- Butter
- All-purpose flour
- Chicken broth
- Tomato paste
- Fresh parsley for garnish
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, toss the chicken with the flour, salt, and pepper.
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Add the bacon to the pot and cook until crispy. Remove the bacon from the pot with a slotted spoon and set aside.
- Add the onions, mushrooms, and carrots to the pot and cook until softened, about 10 minutes. Add the garlic and cook for 1 minute more.
- Return the chicken and bacon to the pot. Add the wine, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, or until the chicken is cooked through.
- Remove the chicken from the pot and set aside. Strain the sauce through a fine-mesh sieve and return it to the pot. Bring to a boil and cook until reduced by half, about 10 minutes.
- Return the chicken to the pot and coat with the sauce. Sprinkle with parsley and serve immediately.