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

• 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.
• Preheat your oven to 350°F (180°C).
• Prepare the Chicken:Remove the chicken from the marinade and pat it dry with paper towels.
• Reserve the marinade and garni
• 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.
• Brown the Chicken:In the same pot, brown the chicken pieces on all sides. Remove and set aside.
• Sauté Vegetables:In the same pot, add garlic, onions, mushrooms, and carrots. Sauté until the vegetables are slightly browned.
• 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.
• 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.
• Braise in the Oven:Let it braise in the oven for about 1.5 to 2 hours or until the chicken is tender.
• 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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