Coq au vin

Coq au vin is a classic French dish that translates to “rooster in wine.” It is a flavorful and hearty stew made with chicken cooked in red wine, typically Burgundy, along with bacon, mushrooms, onions, and herbs. The slow cooking process allows the flavors to meld together, resulting in a delicious and comforting dish. Here’s a traditional recipe for Coq au vin:

Ingredients:

• 1 whole chicken, cut into pieces
• 4-6 slices of bacon, chopped
• 8 ounces (225 grams) button mushrooms, quartered
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 sprigs of fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the pot, leaving the rendered fat behind.
2. Season the chicken pieces with salt and pepper. In the same pot with the bacon fat, brown the chicken on all sides over medium-high heat. Work in batches if necessary to avoid overcrowding the pot. Once browned, remove the chicken from the pot and set it aside.
3. In the same pot, add the chopped onion, carrots, and mushrooms. Cook them over medium heat until they become slightly softened and golden brown.
4. Add the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for a minute to cook off the raw flour taste.
6. Pour in the red wine and chicken broth, and stir to deglaze the pot, scraping up any browned bits from the bottom.
7. Add the tomato paste, thyme sprigs, and bay leaves. Stir everything together.
8. Return the chicken and bacon to the pot, nestling them into the liquid and vegetables.
9. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
10. Remove the thyme sprigs and bay leaves from the pot. Taste the sauce and adjust the seasoning with salt and pepper if needed.
11. Serve the Coq au vin hot, garnished with chopped fresh parsley. It pairs well with mashed potatoes, crusty bread, or pasta.