That involves braising chicken in red wine along with mushrooms, onions, garlic, and often some bacon. Here’s a detailed recipe to make this delicious dish:
Ingredients:
- Chicken: 1 whole chicken, cut into pieces, or 4-6 chicken thighs
- Red Wine: 1 bottle (750 ml), preferably a Burgundy or any full-bodied red wine
- Chicken Stock: 1-2 cups
- Bacon: 4-6 slices, diced
- Mushrooms: 8 oz (225 g), sliced
- Pearl Onions: 12-15, peeled
- Garlic: 4 cloves, minced
- Carrots: 2, sliced
- Thyme: 2-3 sprigs
- Bay Leaves: 2
- Tomato Paste: 1 tablespoon
- Butter: 2 tablespoons
- Olive Oil: 2 tablespoons
- Flour: 2 tablespoons
- Salt and Pepper: to taste
- Parsley: fresh, chopped for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with the red wine, thyme, bay leaves, and a bit of salt and pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook the Bacon:
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Brown the Chicken:
- Remove the chicken pieces from the marinade (reserve the marinade) and pat them dry with paper towels.
- In the same pot with the bacon fat, add a bit of olive oil if necessary and brown the chicken pieces on all sides. Work in batches if needed. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the butter and sauté the pearl onions, mushrooms, and carrots until they begin to soften and caramelize. Add the minced garlic and cook for another minute.
- Deglaze and Add Ingredients:
- Stir in the tomato paste and cook for a minute, then sprinkle the flour over the vegetables and stir well to coat.
- Slowly pour in the reserved marinade and chicken stock, scraping the bottom of the pot to deglaze it. Bring to a simmer.
- Combine and Simmer:
- Return the chicken pieces and cooked bacon to the pot. Add additional thyme and bay leaves if desired. Cover and simmer on low heat for about 1.5 to 2 hours, until the chicken is tender and cooked through.
- Adjust Seasoning and Thicken Sauce:
- Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce needs thickening, you can simmer it uncovered for a few minutes.
- Serve:
- Remove the thyme sprigs and bay leaves. Garnish with fresh parsley before serving.
Serving Suggestions:
Coq au Vin is traditionally served with mashed potatoes, boiled potatoes, or crusty French bread. You can also serve it with rice or pasta, depending on your preference.