Coq au Vin is a classic French dish that's all about simple yet rich flavors. This hearty meal combines chicken, red wine, and vegetables to create a comforting dish perfect for a cozy evening. It's a great way to bring a taste of France to your kitchen!
Chicken pieces: Use a mix of thighs and drumsticks for the best flavor and texture. The dark meat holds up well during the long braise.
Red wine: A good Burgundy is traditional, but any full-bodied red wine will do. It provides depth and richness.
Salted pork: Adds a smoky, salty flavor. Bacon or pancetta works well here.
Pearl onions: They bring a subtle sweetness and texture to the dish. Peeling them can be a bit tedious, but it's worth it.
Mushrooms: These add an earthy flavor and absorb the delicious sauce.
Garlic and tomato paste: Provides a savory backbone to the dish, enhancing the overall flavor.
Chicken stock: Keeps the sauce from being too overpowering with wine and adds a savory note.
Flour: Thickens the sauce to a velvety consistency.
Butter: Adds richness and gloss to the final dish.
Bay leaf and thyme: Essential herbs for that classic French aroma and flavor.
Olive oil and brandy: Olive oil starts the cooking process, while brandy deglazes the pot, adding depth.
This dish pairs beautifully with creamy mashed potatoes or crusty French bread. The bread is perfect for soaking up the rich sauce. A simple green salad with a light vinaigrette balances the meal nicely. For a true French experience, serve with a glass of the same red wine used in the dish.
Start by preheating your oven to 325°F. This ensures the dish will cook evenly. In a large Dutch oven, heat some olive oil over medium heat. Toss in the diced salted pork and let it cook until it's nice and crispy. This will give you a flavorful base of rendered fat. Once it's done, scoop it out and set it aside.
Next, season your chicken pieces with salt and pepper. Brown them in batches in the same pot. This step is crucial for building flavor, so don't rush it. Once the chicken is nicely golden, remove it and set it aside with the pork.
In the same pot, add the pearl onions and mushrooms. Let them cook until they turn a lovely golden color. Stir in the minced garlic and tomato paste, cooking for about a minute. This helps develop a deeper flavor.
Sprinkle the flour over the vegetables and stir constantly for another minute. This will help thicken the sauce later. Pour in the brandy, scraping up those flavorful browned bits stuck to the bottom. It might sizzle, but that's just the magic happening!
Return the chicken and pork to the pot. Pour in the red wine and chicken stock, then toss in the bay leaf and thyme. Bring the whole pot to a simmer before covering it and transferring it to the oven. Let it braise for 1.5 to 2 hours. You'll know it's done when the chicken is tender and falling off the bone.
Once out of the oven, remove the bay leaf and thyme sprigs. Stir in the butter until it melts smoothly into the sauce. Taste and adjust the seasoning if needed. Your Coq au Vin is ready to serve!
Share