Coq au vin is a timeless French dish that brings warmth and comfort with every bite. This recipe features succulent chicken slow-cooked in a rich red wine sauce, enhanced with aromatic herbs and hearty vegetables. Perfect for a family gathering or an intimate dinner, coq au vin is not just a meal; it’s an experience that transports you straight to the heart of France.
Ingredients
– 1 whole chicken (about 3-4 lbs), cut into pieces
– 2 cups red wine (preferably Burgundy)
– 1 cup chicken broth
– 4 oz bacon or lardons, chopped
– 1 large onion, diced
– 2-3 cloves garlic, minced
– 2 cups mushrooms, sliced
– 2 carrots, sliced
– 2-3 sprigs fresh thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons flour
– 2 tablespoons olive oil
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 20 minutes, and cooking time is about 2 hours.
Nutritional Value
Nutritional value per serving (for one person):
– Calories: 450
– Protein: 30g
– Carbohydrates: 15g
– Fat: 25g
– Fiber: 3g
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add chopped bacon and cook until crispy.
3. Remove bacon and set aside, leaving the fat in the pot.
4. Add chicken pieces to the pot and brown on all sides.
5. Remove chicken and set aside.
6. In the same pot, add diced onion, garlic, carrots, and mushrooms.
7. Sauté until vegetables are softened, about 5-7 minutes.
8. Sprinkle flour over the vegetables and stir well.
9. Gradually add red wine and chicken broth, stirring to combine.
10. Return chicken and bacon to the pot, add thyme and bay leaf.
11. Season with salt and pepper, cover and simmer on low heat for about 1.5 hours.
12. Stir occasionally, adjusting seasoning as needed.
Alternative Ingredients
You can substitute the red wine with chicken stock for a non-alcoholic version. Additionally, use any seasonal vegetables you have on hand, such as parsnips or turnips, for added flavor.
Serving and Pairings
Coq au vin pairs beautifully with crusty bread or buttery mashed potatoes. A side of green beans or a fresh salad can also complement the dish, adding a refreshing balance.
Storage and Reheating
Store leftover coq au vin in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat until heated through. This dish can be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Avoid rushing the browning of the chicken; it adds flavor.
– Don’t skip marinating the chicken in the wine overnight for better flavor.
– Watch the heat level; simmer gently to prevent overcooking.
– Use fresh herbs for a more aromatic dish.
– Ensure to season at different stages for depth of flavor.
Helpful Tips
– Use a good quality wine for the best taste.
– Bone-in chicken pieces are recommended for more flavor.
– Allow the dish to sit for a few hours or overnight for enhanced flavors.
– Serve with a sprinkle of fresh parsley for a pop of color.
FAQs
Can I use chicken thighs instead of a whole chicken?
Yes, chicken thighs work beautifully in this recipe and add extra flavor due to their higher fat content.
What type of wine is best for coq au vin?
A full-bodied red wine, such as Burgundy or Pinot Noir, is ideal for this dish, enhancing its rich flavors.
Can I make coq au vin in a slow cooker?
Absolutely! After browning the chicken and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
Is coq au vin gluten-free?
To make it gluten-free, simply replace the flour with a gluten-free thickener, like cornstarch.
Can I prepare coq au vin ahead of time?
Yes, coq au vin tastes even better the next day. Prepare it ahead and store it in the fridge; just reheat before serving.
Conclusion
Coq au vin is more than just a dish; it’s a culinary journey that combines tradition, flavor, and heart. With its tender chicken and rich sauce, this recipe is perfect for any occasion, sure to impress family and friends alike. Enjoy the process and the delightful aromas that fill your kitchen!
Coq Au Vin
Ingredients
- 1 whole chicken about 3-4 lbs, cut into pieces
- 2 cups red wine preferably Burgundy
- 1 cup chicken broth
- 4 oz bacon or lardons chopped
- 1 large onion diced
- 2-3 cloves garlic minced
- 2 cups mushrooms sliced
- 2 carrots sliced
- 2-3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped bacon and cook until crispy.
- Remove bacon and set aside, leaving the fat in the pot.
- Add chicken pieces to the pot and brown on all sides.
- Remove chicken and set aside.
- In the same pot, add diced onion, garlic, carrots, and mushrooms.
- Sauté until vegetables are softened, about 5-7 minutes.
- Sprinkle flour over the vegetables and stir well.
- Gradually add red wine and chicken broth, stirring to combine.
- Return chicken and bacon to the pot, add thyme and bay leaf.
- Season with salt and pepper, cover and simmer on low heat for about 1.5 hours.
- Stir occasionally, adjusting seasoning as needed.
