Coq au Vin

Coq au Vin: A Culinary Symphony in Red Wine!

Indulge in the rich, velvety embrace of Coq au Vin, a classic French dish that transforms humble chicken into a masterpiece of flavor. This chef’s specialty elevates everyday poultry to new heights, bathing it in a luxurious red wine sauce that will transport your taste buds straight to the French countryside.

As you prepare this sumptuous meal, your kitchen will be filled with the intoxicating aroma of red wine, bacon, and herbs. The slow-cooked tenderness of the chicken, combined with the depth of flavor from the wine reduction, creates a dish that’s both comforting and sophisticated. It’s the perfect recipe to impress dinner guests or to savor on a cozy night in.

Coq au Vin has its roots in rural French cuisine, where peasants would use old roosters to create flavorful, tender meals. Today, we use chicken for a quicker cooking time, but the essence of the dish remains the same. Pair this hearty entrée with crusty bread to soak up every last drop of the savory sauce, and you’ll have a meal fit for royalty.

Coq au Vin Recipe

Ingredients:

4 chicken legs (thigh and drumstick)

4 slices bacon, diced

1 large onion, chopped

2 carrots, sliced

2 celery stalks, chopped

8 oz mushrooms buttons

3 garlic cloves, minced

2 tablespoons tomato paste

1 bottle (750 ml) dry red wine (preferably Burgundy)

2 cups chicken broth

2 bay leaves

4 sprigs fresh thyme

1/4 cup all-purpose flour

1/4 cup unsalted butter

Salt and freshly ground black pepper to taste

1/4 cup fresh parsley, chopped

Instructions:

1. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.

2. Season the chicken legs with salt and pepper. Brown them in the bacon fat for 5-7 minutes per side. Remove and set aside.

3. In the same pot, sauté the onion, carrots, and celery for 5 minutes. Add mushrooms and cook for another 3 minutes.

4. Add garlic and tomato paste, cooking for 1 minute until fragrant.

5. Pour in the red wine, chicken broth, and add bay leaves and thyme. Bring to a boil, then reduce heat to low.

6. Return the chicken and bacon to the pot. Cover and simmer for 1 hour or until the chicken is tender.

7. In a small bowl, mash together the flour and butter to create a paste (beurre manié).

8. Remove the chicken from the pot and keep warm. Increase heat to medium-high and whisk in the beurre manié. Simmer for 5 minutes until the sauce thickens.

9. Return the chicken to the pot, coating it with the sauce. Simmer for an additional 5 minutes.

10. Garnish with fresh parsley before serving.

Notes:

• For a richer flavor, marinate the chicken in red wine overnight before cooking.
• You can also add pearl onions for a traditional touch.
• Serve over mashed potatoes or egg noodles to soak up the delicious sauce.

Nutrition Information

Serving Size: 1 chicken leg with sauce

Calories: 520

Fat: 28g

Protein: 35g

Carbohydrates: 15g

Fiber: 2g

Sodium: 580mg

Other Information

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Equipment: Dutch oven or large heavy-bottomed pot, kitchen tongs, whisk

Estimated cost per serving: $5.50

Total cost: $22.00 (serves 4)

In Conclusion, Coq au Vin

Coq au Vin is a timeless French classic that continues to captivate food lovers around the world. Its rich flavors and comforting warmth make it a perfect choice for both casual family dinners and elegant entertaining. With this recipe, you can bring a taste of France to your table and create a memorable dining experience that will have everyone asking for seconds.

Find cooking tips for juicy chicken here.