Coq au Vin (France)
Coq au Vin is a quintessential French dish that brings the warmth and rich flavors of the countryside to your table. Perfect for chilly winter nights, this dish features chicken slow-braised to tender perfection in a robust red wine sauce, accompanied by earthy mushrooms and sweet onions.
Prep time: 30 minutesCook time: 2 hoursServes: 4
Ingredients
1 whole chicken (about 4 lbs), cut into pieces
2 cups red wine (preferably Burgundy or Pinot Noir)
1/4 cup brandy
1/4 cup all-purpose flour
4 tbsp unsalted butter
2 tbsp olive oil
8 oz pearl onions, peeled
8 oz mushrooms, sliced
2 garlic cloves, minced
2 cups chicken stock
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Instructions
1. Preheat the oven to 325°F (165°C).
2. In a large Dutch oven, heat olive oil and 2 tbsp of butter over medium heat. Sear the chicken pieces until golden brown on all sides. Remove and set aside.
3. In the same pot, add pearl onions and mushrooms, sauté until golden. Add garlic and cook for another minute.
4. Stir in flour and cook for 1-2 minutes. Pour in brandy, scraping up any browned bits, then add wine, chicken stock, tomato paste, thyme, and bay leaves.
5. Return chicken to the pot, ensuring it's submerged in liquid. Bring to a simmer, cover, and transfer to the oven.
6. Braise for 1.5 hours or until chicken is tender.
7. Remove bay leaves, adjust seasoning with salt and pepper, and finish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat until warmed through.
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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.
