Coq au Vin is a classic French dish that brings warmth and comfort to your table, perfect for a cozy dinner. With its rich, savory flavors and tender chicken, this traditional recipe is sure to impress even the pickiest of eaters.
Chicken is the star of this dish, providing a tender and juicy base that soaks up all the flavors. Bacon adds a smoky depth that complements the wine and herbs. Onion and garlic create a savory aromatic base, essential for building flavor. Red wine is used to braise the chicken, giving the dish its characteristic richness. Chicken broth helps to enhance the savory notes and keep the dish moist. Tomato paste adds a bit of sweetness and acidity, balancing the flavors. Thyme and bay leaf provide herbal notes that infuse throughout the cooking process. Mushrooms add an earthy element and soak up the delicious sauce. Flour thickens the sauce slightly, ensuring it coats the chicken beautifully. Finally, olive oil helps to brown the chicken, while salt and pepper bring everything together with seasoning.
Coq au Vin pairs wonderfully with creamy mashed potatoes or a crusty baguette to soak up the delicious sauce. A side of roasted vegetables or a simple green salad also complements this dish beautifully.
Start by heating the olive oil in a large Dutch oven over medium-high heat. Toss in the bacon and cook until it's crispy. This could take about 5 minutes. Once crispy, scoop out the bacon and set it aside. You'll want to leave the rendered fat in the pot because that's what gives the chicken its first layer of flavor.
Now, brown the chicken pieces in batches. Don't overcrowd the pot, or they won't brown properly. You're looking for a nice golden color on each side, which should take around 5 minutes per batch. Set the browned chicken aside with the bacon.
In the same pot, add the onions and garlic. Sauté them until the onions turn translucent, which usually takes about 3 minutes. Stir in the tomato paste and sprinkle the flour over the top. Cook this mixture for another minute to get rid of the raw flour taste.
Pour in the red wine and chicken broth, stirring well to combine everything. Add the thyme and bay leaf, then return the chicken and bacon to the pot. Bring it all to a simmer, cover, and reduce the heat to low. Let this cook for about 1.5 to 2 hours. The chicken should be tender and easily pull away from the bone.
In the last 30 minutes of cooking, add the mushrooms and continue to cook until they're tender and have absorbed the flavors. Once done, remove the bay leaf, adjust the seasoning with salt and pepper, and get ready to serve.