Bon jour!

[elleng]

Coq au Vin is a classic French dish that transforms simple ingredients into an incredibly rich and flavorful meal. This slow-cooked dish features chicken braised in red wine, with aromatic vegetables like onions, garlic, and carrots, and is often accompanied by mushrooms and smoky bacon. The wine reduces into a luscious sauce, infusing the chicken with deep flavors while keeping it tender and succulent. Traditionally served with crusty bread or potatoes, Coq au Vin is perfect for a special occasion or a cozy weekend dinner when you want to savor the flavors of rustic French cuisine.

Ingredients:

1 whole chicken, cut into 8 pieces (or 4-6 bone-in, skin-on chicken thighs and legs)
6 oz bacon, diced
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 cups mushrooms, halved
2 tbsp all-purpose flour
2 cups red wine (preferably Burgundy or Pinot Noir)
1 cup chicken broth
1 tbsp tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:

Prepare the bacon and chicken: In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. Season the chicken with salt and pepper, then brown it in the bacon fat on both sides, about 5 minutes per side. Remove the chicken and set aside.
Sauté the vegetables: In the same pot, add the olive oil if needed, and sauté the onion, garlic, carrots, and mushrooms for 5-7 minutes, until softened.
Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then stir in the tomato paste. Slowly pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot.
Braise the chicken: Return the browned chicken and crispy bacon to the pot. Add the thyme and bay leaves, and bring the mixture to a simmer. Cover and cook over low heat for 45-60 minutes, or until the chicken is tender and fully cooked.
Finish and serve: Remove the thyme sprigs and bay leaves. Garnish with fresh parsley and serve the Coq au Vin with crusty bread, mashed potatoes, or roasted vegetables.
This Coq au Vin is a beautifully rich and comforting dish, perfect for bringing a taste of French countryside cooking to your table!

[cachukis]

1. Make it 3 or 4 times a year.

[PJMcK]

2. Yum!

Thanks for the recipe, elleng! This is one of our favorite dishes and it's relatively easy to prepare. The Landlady calls her version Rock 'n' Roll chicken!

Happy New Year and may we all eat well!

[Drum]

3. Thank you!

I haven’t made this yet, but will once my wife comes back from her travels.