Imagine a dish that transports you straight to the rustic countryside of France, where every spoonful tells a story of tradition, warmth, and culinary passion. Our Warm and Cosy Coq Au Vin is not just a recipe—it's a soul-warming experience that transforms an ordinary evening into an extraordinary gastronomic journey. Prepare to be seduced by tender chicken braised in rich red wine, creating a symphony of flavors that will make your taste buds dance and your kitchen feel like a Parisian bistro.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 1 bottle red wine
- 2 cups chicken broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 4 slices bacon, chopped
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Cut the whole chicken into pieces, ensuring to include both white and dark meat for a rich flavor. Chop the onion, slice the carrots and mushrooms, and mince the garlic. Set everything aside.
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes crispy. This will take about 5-7 minutes. Once cooked, use a slotted spoon to remove the bacon and set it aside on a paper towel to drain.
- In the same pot with the bacon fat, add the chicken pieces, skin-side down. Season them with salt and pepper. Brown the chicken on all sides for about 8-10 minutes. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the chicken and set it aside with the bacon.
- Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for about 5 minutes, or until the onions become translucent and fragrant. Stir occasionally to prevent sticking.
- Once the vegetables are softened, sprinkle the flour over them and stir to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Pour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom. Then, add the chicken broth, tomato paste, bay leaves, and the reserved bacon and chicken pieces back into the pot. Stir everything together to combine.
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for about 1 hour. This slow cooking will allow the flavors to meld and the chicken to become tender.
- After 1 hour, check the chicken for tenderness. If it is not yet tender, continue to simmer for another 15-30 minutes, checking occasionally. The chicken should be easily pulled from the bone when done.
- Once the chicken is cooked through, add the sliced mushrooms and stir to incorporate. Allow the coq au vin to simmer for an additional 10 minutes, uncovered, so the mushrooms can soften and the sauce can thicken slightly.
- Before serving, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves and discard them.
- To serve, ladle the coq au vin into bowls, ensuring each serving has a piece of chicken, vegetables, and a generous amount of sauce. Garnish with freshly chopped parsley for a pop of color and freshness.
- Enjoy your warm and cosy coq au vin with crusty bread or over a bed of creamy mashed potatoes to soak up the delicious sauce.
Tips
- Choose the right wine: Select a good quality, full-bodied red wine like Burgundy or Pinot Noir that you'd also enjoy drinking.
- Brown your chicken thoroughly: Take time to achieve a deep golden color, which adds incredible depth of flavor to the final dish.
- Don't rush the cooking process: Low and slow is the secret to tender, melt-in-your-mouth chicken and a rich, developed sauce.
- Use fresh herbs: Fresh parsley at the end adds brightness and cuts through the richness of the dish.
- Make ahead tip: Coq Au Vin actually tastes even better the next day, so consider preparing it in advance for even more developed flavors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
