Coq au Vin Recipe: Chicken Braised with Wine, Lardons, Mushrooms, and Garlic

Introduction

Coq au Vin, a classic French dish, translates to “rooster in wine.” This savory stew features chicken braised in red wine with lardons (bacon), mushrooms, and garlic. Perfect for a cozy dinner, Coq au Vin combines rich flavors and tender meat, making it a favorite in French cuisine. In this blog post, we will explore the history, ingredients, and step-by-step recipe for creating this delectable dish at home.

History of Coq au Vin

Coq au Vin has its roots in rustic French cooking. Traditionally, it was made with an older rooster, which required slow braising to become tender. Over time, the dish evolved, and now it is commonly prepared with chicken, making it more accessible while preserving its rich, hearty flavors. This dish embodies the essence of French country cooking, emphasizing the use of local ingredients and simple techniques to create extraordinary flavors.

Ingredients

To prepare Coq au Vin, gather the following ingredients:

For the Marinade:

• 1 bottle of red wine (preferably Burgundy)
• 2 bay leaves
• 4 sprigs of thyme
• 1 teaspoon black peppercorns
• 4 cloves of garlic, crushed

For the Coq au Vin:

• 1 whole chicken, cut into pieces
• 200g lardons (bacon), diced
• 200g mushrooms, sliced
• 2 large onions, chopped
• 3 cloves of garlic, minced
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Marinating the Chicken

1. Prepare the Marinade: In a large bowl, combine the red wine, bay leaves, thyme, black peppercorns, and crushed garlic.
2. Marinate the Chicken: Place the chicken pieces in the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This step infuses the chicken with rich flavors.

Step 2: Cooking the Coq au Vin

1. Prepare the Bacon: In a large, heavy-bottomed pot, cook the lardons over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Brown the Chicken: Remove the chicken from the marinade and pat dry. In the same pot, brown the chicken pieces in the rendered bacon fat until golden on all sides. Remove the chicken and set aside.
3. Sauté the Vegetables: Add the chopped onions and minced garlic to the pot. Sauté until the onions are translucent and fragrant.
4. Add the Tomato Paste: Stir in the tomato paste, cooking for a few minutes to deepen the flavors.
5. Deglaze with Wine: Pour the marinade into the pot, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half.
6. Simmer the Chicken: Return the chicken and bacon to the pot. Add the sliced mushrooms and chicken stock. Sprinkle flour over the top and stir to combine. Season with salt and pepper.
7. Slow Cooking: Cover the pot and let the Coq au Vin simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.

Step 3: Serving

1. Final Touches: Once cooked, taste and adjust seasoning if needed. Remove the bay leaves and thyme sprigs.
2. Garnish and Serve: Serve the Coq au Vin in bowls, garnished with freshly chopped parsley. Pair it with crusty French bread or creamy mashed potatoes to soak up the delicious sauce.

Conclusion

Coq au Vin is a timeless French dish that brings together the richness of red wine, the savory depth of bacon, and the earthiness of mushrooms in a harmonious blend. Perfect for special occasions or a comforting meal at home, this dish is sure to impress. Try this recipe and experience the culinary magic of Coq au Vin.

Enjoy your meal! Bon appétit!