Classic Coq au Vin

Classic Coq au Vin is a quintessential French dish that transforms simple ingredients into a symphony of flavors. Succulent chicken is bathed in a robust red wine sauce, accentuated by earthy mushrooms and smoky bacon. This slow-cooked masterpiece is ideal for an intimate dinner or a cozy night in, bringing the romance of French cooking to your table.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 6

Ingredients

4 lbs chicken, cut into pieces

8 oz bacon, diced

2 tbsp olive oil

2 cups red wine (preferably Burgundy)

2 cups chicken stock

2 tbsp tomato paste

2 cloves garlic, minced

1 lb mushrooms, sliced

1 onion, chopped

2 carrots, peeled and sliced

1 bouquet garni (thyme, parsley, bay leaf)

Salt and pepper to taste

2 tbsp butter

2 tbsp all-purpose flour

Instructions

1. Preheat the oven to 325°F (165°C).

2. In a large Dutch oven, heat olive oil over medium heat and cook the bacon until crisp. Remove and set aside.

3. Season the chicken pieces with salt and pepper, then brown them in the bacon fat. Remove and set aside.

4. In the same pot, add onions, carrots, and garlic, sautéing until softened.

5. Stir in the tomato paste, then add the red wine and bring to a simmer.

6. Return the chicken and bacon to the pot, add the chicken stock, bouquet garni, and mushrooms.

7. Cover and transfer to the oven, cooking for 1.5 to 2 hours until the chicken is tender.

8. In a small pan, combine butter and flour to form a paste, then stir into the sauce to thicken.

9. Remove the bouquet garni, adjust seasoning, and serve hot with crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat until warmed through, adding a splash of chicken stock if needed to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.