In a large pot or Dutch oven over medium heat, sauté the bacon until crispy. Remove the bacon and set it aside. In the rendered fat, brown the seasoned chicken pieces on all sides. Remove the chicken and set it aside.
Coq au Vin
- Total time - 2 hours 30 minutes
- Prep time - 30 minutes
- Cooking time - 2 hours
- Servings: 4
- Country: France
Coq au Vin is one of the most famous and beloved French dishes. Although the tradition is linked to a rooster, the recipe is just as delicious with a regular chicken, which provides more tender and delicate meat. The secret lies in the long braising, which allows the meat to absorb the flavors of the wine and broth, and in the addition of bacon, mushrooms, and onions, which create a rich sauce full of umami flavor.
The combination of red wine and herbs, such as thyme and bay leaf, gives the dish depth and elegance. It is traditionally served with boiled potatoes, mashed potatoes, or fresh bread, which is perfect for soaking up the delicious sauce. It is a good idea to let the Coq au Vin rest before serving, as the flavors become even more pronounced the next day.
Ingredients
Ingredients
- 1.5 kg chicken, cut into pieces
- 750 ml red wine (e.g., Burgundy, Pinot Noir)
- 150 g bacon, diced
- 250 g mushrooms, whole or quartered
- 200 g pearl onions or shallots
- 2 cloves garlic, minced
- 250 ml chicken broth
- 2 tablespoons all-purpose flour
- fresh thyme and bay leaf
- butter and olive oil
- salt and freshly ground black pepper
Instructions
Preparing the Base
Braising
In the same pot, add butter to the fat and sauté the mushrooms, onions, and garlic until browned. Sprinkle with flour, stir, and cook for a minute. Pour in the red wine, stirring to scrape up any browned bits from the bottom (deglazing). Let the wine cook for 2-3 minutes to evaporate the alcohol.
Return the chicken and bacon to the pot. Add the chicken broth, thyme, and bay leaf. Stir well and bring to a boil. Reduce the heat, cover, and simmer slowly for about 1.5 to 2 hours, or until the meat is completely tender.
Finishing and Serving
Once the chicken is cooked, remove the bay leaf and thyme sprigs. Season the sauce with salt and pepper to taste. Serve hot, preferably with boiled potatoes, mashed potatoes, or a fresh baguette.