French Coq au Vin

Coq au Vin is a traditional French dish where chicken is braised slowly with red wine, mushrooms, onions, and salted pork. This dish is the epitome of rustic French cooking and showcases deep, rich flavors that develop over time.

Prep time: 30 minutes
Cook time: 2 hours
Serves: 6

Ingredients

4 lbs chicken pieces

1 bottle (750ml) red wine (preferably Burgundy)

8 oz salted pork, diced

1 cup pearl onions, peeled

2 cups mushrooms, quartered

2 cloves garlic, minced

2 tbsp tomato paste

2 cups chicken stock

2 tbsp all-purpose flour

2 tbsp unsalted butter

1 bay leaf

4 sprigs fresh thyme

Salt and pepper to taste

2 tbsp olive oil

1/4 cup brandy

Instructions

1. Preheat the oven to 325°F.

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

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

4. In the same pot, add pearl onions and mushrooms and cook until golden. Stir in garlic and tomato paste, cooking for 1 minute.

5. Sprinkle flour over the vegetables and cook for another minute, stirring constantly.

6. Pour in brandy, scraping up browned bits from the bottom of the pot.

7. Return chicken and salted pork to the pot. Add red wine, chicken stock, bay leaf, and thyme. Bring to a simmer.

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

9. Remove the pot from the oven. Discard bay leaf and thyme sprigs. Stir in butter until melted. Adjust seasoning if necessary.

Storage

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

Reheating

Reheat gently on the stovetop over low heat until heated 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.