Coq au Vin is a classic French dish where chicken is slowly braised in red wine, typically Burgundy, along with rich flavors from ingredients like bacon, mushrooms, onions, and garlic. This comforting dish is enhanced with herbs like thyme and bay leaf, creating a deeply flavorful sauce. The chicken becomes tender as it simmers in the wine, absorbing the rich, tangy essence of the sauce. Traditionally served with crusty bread, mashed potatoes, or buttered noodles, Coq au Vin is a hearty meal that exemplifies the rustic yet elegant nature of French country cooking.

Coq au Vin Recipe

Ingredients:

• 4 chicken thighs and 4 drumsticks (bone-in, skin-on)
• 4 oz (115g) bacon, diced
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 cups (500ml) red wine (preferably Burgundy or Pinot Noir)
• 1 cup (240ml) chicken broth
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 bay leaf
• 4-5 sprigs fresh thyme
• 8 oz (225g) mushrooms, quartered
• 12 small pearl onions (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish

Steps:

1. Marinate the chicken (optional):
   • If you have time, marinate the chicken in red wine for a few hours or overnight. This adds depth to the flavor.
2. Cook the bacon:
   • In a large Dutch oven, cook the diced bacon over medium heat until it’s crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pan.
3. Brown the chicken:
   • Season the chicken with salt and pepper. Add olive oil to the pan if necessary. Brown the chicken on both sides in the bacon fat, about 5-7 minutes per side. Remove and set aside.
4. Cook vegetables:
   • In the same pot, sauté the diced onion, garlic, and carrots until they soften, about 5 minutes. Stir in the tomato paste and cook for another minute.
5. Deglaze the pan:
   • Sprinkle flour over the vegetables and stir well. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth and bring the mixture to a simmer.
6. Add chicken and herbs:
   • Return the chicken to the pot, along with the bay leaf, thyme, and cooked bacon. Cover and simmer gently for 45 minutes to 1 hour, until the chicken is tender.
7. Cook the mushrooms and onions:
   • In a separate pan, sauté the mushrooms and pearl onions in olive oil until golden brown. Add them to the pot during the last 20 minutes of cooking.
8. Final touches:
   • Once the chicken is fully cooked, taste the sauce and adjust the seasoning. Garnish with freshly chopped parsley.
9. Serve:
   • Serve the Coq au Vin with crusty bread, mashed potatoes, or buttered noodles.

Nutrition Facts (per serving, serves 4):

• Calories: 550
• Protein: 40g
• Fat: 28g
  • Saturated Fat: 8g
• Carbohydrates: 20g
  • Sugars: 6g
  • Fiber: 4g
• Sodium: 900mg
• Cholesterol: 130mg

This dish is flavorful, with a rich sauce that’s perfect for a cozy evening. Enjoy your taste of French cuisine!