coq au vin

This week, we have a recipe for a quiet, classic dinner for these final stretch weeks of winter.

Coq au Vin, a timeless classic in French gastronomy, traces its origins to the rustic kitchens of rural France, where resourcefulness and culinary ingenuity prevailed. The dish, translating to "rooster in wine," originated as a humble farmhouse stew, traditionally prepared with older, tougher roosters that were braised in red wine to tenderize the meat. With roots in Burgundy, Coq au Vin evolved as a means to transform robust, farmyard flavors into a symphony of taste and texture. Over time, it transcended its provincial beginnings to become a hallmark of French culinary finesse. Popularized by renowned chefs like Julia Child, Coq au Vin has earned its place among the pantheon of French classics, a testament to the art of slow-cooking, wine-infused perfection that continues to grace our tables today.

Ingredients

• 1 whole chicken, cut into pieces

• 750 ml (1 bottle) red wine (such as Burgundy)

• 150g (5 oz) bacon, diced

• 250g (8 oz) pearl onions, peeled

• 250g (8 oz) button mushrooms, cleaned and halved

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 16g (2 tbsp) all-purpose flour

• 30g (2 tbsp) tomato paste

• 475 ml (2 cups) chicken broth

• 30 ml (2 tbsp) olive oil

• 1 bouquet garni (a bundle of fresh herbs, typically thyme, parsley, and bay leaves, tied together)

• Salt and pepper to taste

Instructions

1. Marinate the Chicken:

   • Place chicken pieces in a large bowl, season with salt and pepper.

   • Pour the red wine over the chicken, add the bouquet garni, cover, and let it marinate in the refrigerator for at least 4 hours or overnight.

2. Preheat your oven to 350°F (180°C).

3. Prepare the Chicken:

   • Remove the chicken from the marinade and pat it dry with paper towels.

   • Reserve the marinade and garni

4. Cook the Bacon:

   • In a large oven-safe Dutch oven, heat olive oil over medium heat.

   • Add diced bacon and cook until browned. Remove bacon and set it aside.

5. Brown the Chicken:

   • In the same pot, brown the chicken pieces on all sides. Remove and set aside.

6. Sauté Vegetables:

   • In the same pot, add garlic, onions, mushrooms, and carrots. Sauté until the vegetables are slightly browned.

7. Add Flour and Tomato Paste:

   • Sprinkle the flour over the vegetables and stir to coat evenly.

   • Add tomato paste and cook for 2-3 minutes, stirring constantly.

8. Deglaze and Simmer:

   • Pour in the reserved marinade, scraping the bottom of the pot to release any browned bits.

   • Add chicken broth, cooked bacon, garni and the browned chicken.

   • Bring to a simmer, cover, and transfer the pot to the preheated oven.

9. Braise in the Oven:

   • Let it braise in the oven for about 1.5 to 2 hours or until the chicken is tender.

10. Serve:

    • Remove the pot from the oven, discard the bouquet garni, and adjust the seasoning if necessary.

    • Serve the Coq au Vin over mashed potatoes, rice, or with crusty bread.

This Coq au Vin recipe results in a rich, flavorful dish that pays homage to the French culinary tradition and is a wonderful dish for winter nights at home.

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