Classic Coq au Vin
A classic French stew with chicken braised in red wine with mushrooms and bacon. Rich and flavorful.
Ingredients
- 1.5 kg Chicken, cut into pieces
- 200 g Bacon, cut into lardons
- 2 tbsp Olive Oil
- 200 g Button Mushrooms, quartered
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 750 ml Red Wine (Burgundy recommended)
- 500 ml Chicken Broth
- 2 tbsp Tomato Paste
- 1 bouquet garni (thyme, parsley, bay leaf)
- 20 g All-Purpose Flour
- Salt and Pepper to taste
- 2 tbsp Butter
- 1 tbsp fresh Parsley, chopped (for garnish)
Instructions
- Season the chicken pieces generously with salt and pepper.
- 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.
- Add the bacon lardons to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- 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.
- Stir in the tomato paste and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer.
- Add the chicken broth and bouquet garni. Return the chicken and bacon to the pot.
- 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.
- 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.
- Once the chicken is cooked, remove it from the pot and set aside. Remove the bouquet garni and discard.
- 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.
- Stir the cooked mushrooms into the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken to the pot and heat through.
- Serve hot, garnished with fresh chopped parsley. Excellent served with mashed potatoes, crusty bread, or buttered noodles.