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Classic Coq au Vin

A classic French stew with chicken braised in red wine with mushrooms and bacon. Rich and flavorful.

Ingredients

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the chicken in batches, then remove and set aside.
  3. Add the bacon lardons to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
  4. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  7. Gradually pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer.
  8. Add the chicken broth and bouquet garni. Return the chicken and bacon to the pot.
  9. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 - 2 hours, or until the chicken is very tender.
  10. While the chicken is simmering, melt butter in a separate pan over medium heat. Add the quartered mushrooms and cook until browned and softened, about 5-7 minutes. Set aside.
  11. Once the chicken is cooked, remove it from the pot and set aside. Remove the bouquet garni and discard.
  12. If the sauce is too thin, increase the heat to medium-high and simmer, uncovered, for 10-15 minutes, or until the sauce has reduced and thickened slightly.
  13. Stir the cooked mushrooms into the sauce. Taste and adjust seasoning with salt and pepper as needed.
  14. Return the chicken to the pot and heat through.
  15. Serve hot, garnished with fresh chopped parsley. Excellent served with mashed potatoes, crusty bread, or buttered noodles.