This is one of the first French dishes I ever made when I was first learning to cook from scratch right out of college. I went to a cooking class and we made this and Chicken Kiev. I don’t believe I’ve made either of them since, and that’s a shame. Coq au Vin is French country cooking. When a hen grew too old to lay many eggs or the rooster was outliving his morning welcome, they went into the pot where their tough meat was tenderized with a slow braise in wine with vegetables. It is a simple dish to prepare with a huge amount of flavor.
Coq Au Vin
- 4 pounds of your favorite chicken parts or a whole or 2 half chickens cut up
- 4 ounces of thick-slice bacon cut into 1/4-inch pieces
- 1 cup chopped onions
- 1 cup chopped carrots
- 3 tablespoons of flour
- 3 cups of dry red wine (or use a fruity white wine if you like to experiment!)
- 1 cup chicken stock or broth
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1/2 teaspoon each of dried thyme and oregano (or use Mrs. Dash)
- 3 tablespoons of butter
- 1 to 2 cups of pearl onions (or just rough chop onions of your choice)
- 8 ounces mushrooms, sliced
- salt and pepper (to taste)
- 2 to 3 tablespoons of minced parsley
- Brown bacon in a dutch oven (or large pot) and then remove to a plate. Season chicken with salt and pepper and brown in the same pot and then remove. Cook onions and carrots for 10 minutes in the same pot and then stir in flour and reduce heat to low. Stir constantly until the roux turns light brown (5 minutes max). Stir in red wine, chicken stock, tomato paste, bay leaves and herbs. Increase the heat to high and bring the sauce to a boil, stirring constantly. Return bacon and chicken with any juices to the pot. Reduce heat to a simmer and cook 30-40 minutes.
- In a separate skillet over medium-high heat melt the butter then add onions and mushrooms. Cook until mushrooms release their juices then remove from heat.
- Remove chicken to a platter and cover with aluminum foil. Discard bay leaves. Bring the sauce to a boil over high heat and reduce until syrupy. Skim off the fat. Add mushrooms and onions from skillet (with juices) and stir. Pour the sauce over the chicken on the platter and sprinkle parsley over the top. You’re done!