Coq au vin (Rooster in red wine) is probably the most famous French chicken dish and represents the ultimate comfort food. Surprising easy to make, this dish is slowly braised in red wine until your chicken is fall-off-the-bone-tender. The red wine not only tenderizes but adds a rich luxurious silky sauce. Add bacon, aromatic vegetables and mushrooms. Serve with mashed potatoes or roasted potatoes along with greens and crusty bread…and of course red wine.
Perfect for a casual dinner party OR flannels, wooly socks and Netflix!!!
Coq au Vin
Serves 6
4 slices thick cut bacon, chopped
4 tablespoons olive oil, divided
salt and pepper to taste
1 sweet onion, diced
4 cloves garlic minced or grated
1 small sweet potato, chopped 1/2 inch pieces
2 medium size carrots, chopped 1/2 inch pieces
2 stalks of celery, chopped
2 tablespoons tomato paste
3 pounds chicken, I used 6 legs and 4 thighs, skin on
2 cups button mushrooms, sliced
2 cups red wine plus more if needed
2 cups chicken broth
2 leaves bay
4 whole sprigs fresh thyme
1/2 cup fresh parsley chopped
Optional: 1 cup pearl onions
Heat a large dutch oven over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then move the veggies to the outside of the pan to make room for the chicken.
Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side. Toss in the sliced mushrooms and cook another minute or two.
Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
To serve, remove the bay leaf and thyme from the Coq au Vin,sprinkle with parsley. Add mashed or roasted potatoes, a green salad and crusty bread.
*The Coq au Vin can be made in advance, covered and simmered over low heat on the stove or in a 280 degree F. oven until ready to serve. You will need to add more chicken broth or wine to keep the sauce from getting too thick.
Adapted from: Half Baked Harvest, Gimmesomeoven and Shreddedsprout.
