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Coq au Vin is a classic French dish that's perfect for cozy evenings. This recipe features tender chicken, simmered in a rich, wine-based sauce that's both comforting and elegant. Let's dive into creating this delightful meal!
The star of this dish is a whole chicken cut into pieces, which absorbs all the wonderful flavors of the sauce. The red wine, preferably Burgundy or Pinot Noir, adds a deep, rich flavor that’s essential to the dish. A splash of brandy enhances the complexity of the sauce. We use all-purpose flour to help thicken the sauce, while butter and olive oil ensure a rich mouthfeel. Pearl onions and mushrooms bring an earthy sweetness, and the garlic adds that unmistakable aromatic touch. Chicken stock forms the base of our sauce, and tomato paste adds a touch of acidity and color. The dried thyme and bay leaves infuse the dish with herbal notes, and finally, salt and pepper tie it all together. A sprinkle of fresh parsley at the end brightens everything up.
Coq au Vin pairs beautifully with rustic bread or creamy mashed potatoes, which soak up the rich sauce. A side of steamed green beans or a simple green salad adds a fresh contrast to the hearty dish.
Start by preheating your oven to 325°F (165°C). This will allow the chicken to braise evenly once everything is in the pot. In a large Dutch oven, heat up the olive oil and half of the butter over medium heat. Once the butter melts and starts to foam, place the chicken pieces in the pot, skin side down, and sear them until golden brown on all sides. It’s important not to crowd the pot, so do this in batches if necessary. Once browned, remove the chicken pieces and set them aside.
In the same pot, toss in the pearl onions and mushrooms. Sauté them until they develop a nice golden color, which should take about five minutes. Next, add the minced garlic and cook for just another minute until fragrant. Sprinkle the flour over the vegetables and stir, cooking for an additional minute or two. This will help thicken the sauce later.
Now, carefully pour in the brandy, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. This deglazing step is crucial for flavor. Add the wine, chicken stock, tomato paste, thyme, and bay leaves, stirring everything together until well combined. Return the chicken to the pot, making sure it’s mostly submerged in the liquid. Bring the mixture to a gentle simmer.
Once simmering, cover the pot and transfer it to your preheated oven. Let it braise for about 1.5 hours, or until the chicken is tender and falling off the bone. After removing from the oven, take out the bay leaves and taste the sauce, adjusting the seasoning with salt and pepper as needed. Just before serving, sprinkle with fresh parsley for a pop of color and fresh flavor.
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