Imagine a dish that combines the rich, soul-warming tradition of French cuisine with an interactive dining experience that will make your guests swoon! Coq au Vin Fondue is not just a meal; it's a gastronomic journey that transforms the classic Coq au Vin into an exciting, hands-on culinary celebration. Prepare to elevate your cooking skills and impress everyone at your table with this extraordinary fusion of classic French braising and modern fondue technique.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 1 bottle red wine
- 200g bacon, diced
- 2 cups mushrooms, sliced
- 2 cups pearl onions
- 2 cloves garlic, minced
- 2 tbsp flour
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Prepare the chicken by cutting it into serving pieces, patting the pieces dry with paper towels, and seasoning generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, render the diced bacon over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown the chicken pieces in the bacon fat, working in batches to avoid overcrowding. Sear each piece until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
- In the same pot, sauté the pearl onions and sliced mushrooms until they begin to caramelize, about 5-6 minutes. Add minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the vegetables and stir to coat, cooking for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the entire bottle of red wine, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Return the chicken and bacon to the pot, adding fresh thyme sprigs. Cover and simmer on low heat for approximately 45-50 minutes, or until the chicken is tender and cooked through.
- While the chicken is cooking, prepare a fondue pot with a mild cooking oil or broth for dipping.
- Once the chicken is cooked, transfer the pieces to a serving platter. Strain the sauce, reserving the liquid and discarding the solids.
- Serve the chicken pieces with the fondue pot, allowing guests to dip the meat into the cooking liquid or additional sauces. Garnish with fresh thyme and serve with crusty bread.
Tips
- Wine Selection Matters: Choose a robust red wine like Burgundy or Pinot Noir for authentic flavor depth.
- Pat Chicken Dry: Ensure chicken pieces are thoroughly dried before searing to achieve perfect golden-brown caramelization.
- Batch Browning: Never overcrowd the pot when searing chicken - this ensures beautiful color and prevents steaming.
- Low and Slow Cooking: Simmer the dish gently to allow flavors to meld and chicken to become incredibly tender.
- Fondue Preparation: Use a high-quality, neutral cooking oil or rich broth in your fondue pot for optimal dipping experience.
- Garnish Generously: Fresh thyme not only looks beautiful but adds an aromatic finish to the dish.
- Serve with Accompaniments: Crusty bread, additional dipping sauces, and a crisp green salad can complement this luxurious meal perfectly.
Nutrition Facts
Calories: 551kcal
Carbohydrates: g
Protein: 33g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
