This Classic Coq au Vin is a timeless French dish that's perfect for cozy evenings. It's a luxurious blend of tender chicken, rich wine, and savory bacon, creating a meal that's both comforting and elegant. Let's dive into this delightful recipe that brings a touch of France to your kitchen.
Chicken is the star of this dish, absorbing all the rich, savory flavors from the wine and aromatics. Using a whole chicken cut into pieces ensures a variety of textures.
Bacon adds a smoky depth that complements the wine and chicken. It also provides the fat needed to sauté the vegetables.
Olive oil helps in browning the chicken, enhancing the flavor and color of the meat.
Red wine, preferably Burgundy, is essential for the sauce, infusing it with a deep, robust flavor.
Chicken stock works with the wine to create a rich, flavorful base for the sauce.
Tomato paste adds a touch of sweetness and thickens the sauce slightly.
Garlic enhances the savory notes, providing a warm and inviting aroma.
Mushrooms absorb the flavors of the sauce while adding their own earthy notes.
Onion and carrots form the base of the dish, providing sweetness and texture.
The bouquet garni (with thyme, parsley, and bay leaf) infuses the dish with herbal notes, tying all the flavors together.
Butter and flour are combined to thicken the sauce, giving it a luscious, velvety texture.
Coq au Vin is delightful with creamy mashed potatoes or buttered noodles, soaking up all that flavorful sauce. A simple green salad on the side can add a refreshing contrast. And don't forget a loaf of crusty French bread to scoop up every last bit.
First, preheat your oven to 325°F (165°C). In your trusty Dutch oven, heat up the olive oil over medium heat. Toss in the diced bacon and cook until it's crisp. Once done, remove the bacon with a slotted spoon and set it aside for later. You'll be left with some lovely bacon fat in the pot.
Season your chicken pieces generously with salt and pepper, then brown them in the bacon fat. This step is all about building flavor, so take your time to get a nice golden crust on the chicken. Once browned, remove the chicken and set it aside with the bacon.
In the same pot, add the chopped onions, sliced carrots, and minced garlic. Sauté these until they're softened and fragrant. Stir in the tomato paste, letting it cook for a minute to lose its raw edge.
Pour in the red wine, and bring the mixture to a simmer. This is where the magic begins as the wine reduces slightly, concentrating its flavors. Return the chicken and bacon to the pot, then add the chicken stock, bouquet garni, and mushrooms.
Cover the pot and transfer it to the oven. Let it cook for 1.5 to 2 hours until the chicken is tender and the flavors have melded beautifully.
To thicken the sauce, melt the butter in a small pan and whisk in the flour to form a paste. Stir this paste into the sauce in your Dutch oven, mixing well until the sauce is smooth and thickened.
Finally, fish out the bouquet garni and give the sauce a taste. Adjust the seasoning with more salt and pepper if needed. Serve hot with some crusty bread to mop up that delicious sauce.
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