Coq au Vin is a classic French dish that consists of chicken braised with wine, mushrooms, onions, garlic, and bacon. The chicken is marinated in red wine and then slowly cooked, resulting in a tender and flavorful dish. The combination of wine, herbs, and aromatics creates a rich and hearty sauce that pairs perfectly with the chicken. Coq au Vin is often served with mashed potatoes or crusty bread to soak up the delicious sauce. This dish is perfect for a special occasion or a cozy weeknight meal.
Nutrition Information:
Nutrient
Amount
Ingredients:
Ingredient
Quantity
Chicken pieces (legs and thighs)
4-6 pieces
Red wine (such as Burgundy or Pinot Noir)
1 bottle
Bacon
4 slices, chopped
Onions
2, thinly sliced
Garlic cloves
4, minced
Mushrooms
1 pound, sliced
Flour
2 tablespoons
Chicken broth
1 cup
Thyme
2 sprigs
Bay leaves
2
Parsley
1/4 cup, chopped
Cooking Instructions:
Step 1: In a large bowl, combine the chicken pieces and red wine. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Step 2: In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
Step 3: Add the sliced onions to the pot and cook until softened and slightly browned. Add the minced garlic and sliced mushrooms, and cook until the mushrooms release their liquid and start to brown.
Step 4: Remove the chicken pieces from the marinade and pat dry. Dredge the chicken in flour, shaking off any excess. Heat the bacon grease in the pot over medium-high heat and brown the chicken on all sides.
Step 5: Return the cooked bacon to the pot and add the chicken broth, thyme sprigs, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for about 1 hour, or until the chicken is cooked through and tender.
Step 6: Remove the chicken pieces from the pot and keep warm. Increase the heat to medium-high and cook the sauce uncovered for about 10 minutes, or until it thickens slightly.
Step 7: Return the chicken to the pot and simmer for an additional 10 minutes, allowing the chicken to absorb some of the sauce. Stir in the chopped parsley.
Step 8: Serve the Coq au Vin hot with mashed potatoes or crusty bread to soak up the delicious sauce.
