Ingredients
- 3 Slices Bacon, Diced carrots cut
- 6-8 Bone-In, Skin-On Chicken Thighs Lean beef
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 8 Ounces Cremini Mushrooms, Halved cloves of flower or deaf
- 3 Shallots, Quartered grains
- 3 Cloves Garlic, Minced potatoes cut
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Tomato Paste
- • 1 Cup Dry Red Wine Large Onion
- • 1 1/2 Cups Chicken Stock
- 4 Sprigs Fresh Thyme small bunch
- 3 Carrots, Halved Lengthwise And Cut Into Thirds Worcestershire sauce
- 2 Tablespoons Chopped Fresh Parsley Leaves tempeh board
Directions
Coq au Vin, a quintessential French culinary masterpiece, is a dish that embodies the essence of rustic French cooking. Its name, which literally translates to “rooster in wine,” reflects its humble origins as a peasant dish in the French countryside. Over time, it has become a symbol of French gastronomy.
The heart of Coq au Vin lies in its hearty and robust flavors. It features tender pieces of chicken, traditionally a mature rooster or cockerel (though chicken is commonly used today), which are slowly simmered in a luxurious bath of red wine. The wine imparts a deep, complex flavor and a beautiful dark hue to the dish.
To elevate the taste, Coq au Vin is infused with a bouquet of aromatics, including smoky bacon, aromatic onions, carrots, and garlic. These ingredients are sautéed until they release their enticing fragrance and meld into a harmonious base for the dish.
Mushrooms, typically button mushrooms, are added to the simmering pot, bringing an earthy and savory quality to the dish. Fresh thyme and bay leaves contribute a delicate herbaceousness that complements the wine-infused broth.
As the Coq au Vin simmers gently, the chicken pieces gradually become tender and succulent, absorbing the flavors of the wine and aromatics. The result is a symphony of tastes—a robust, savory, and slightly tangy broth enveloping each bite of tender chicken.
Coq au Vin is traditionally served piping hot, often accompanied by simple yet comforting side dishes like mashed potatoes, crusty French bread, or buttered noodles. Each bite is a testament to the time-honored traditions of French cuisine, offering a soul-warming experience that satisfies both the palate and the soul.
This iconic dish is more than a meal; it’s a piece of culinary history, embodying the essence of French cooking—simple ingredients, expertly prepared, and bursting with flavor. It’s a timeless classic that continues to be cherished and celebrated around the world.
Steps
1 Done | Heat A Large Braiser Over Medium High Heat. Add Bacon And Cook Until Brown And Crispy, About 6-8 Minutes. Transfer To A Paper Towel-Lined Plate, Reserving Excess Fat In The Braiser |
2 Done | Season Chicken Thighs With 1 Teaspoon Salt And 1/2 Teaspoon Pepper |
3 Done | Working In Batches, Add Chicken To The Braiser, Skin-Side Down, And Sear Both Sides Until Golden Brown, About 2-3 Minutes Per Side; Set Aside. Drain Excess Fat, Reserving 2 Tablespoons In The Braiser |
4 Done | Add Mushrooms And Shallots, And Cook, Stirring Occasionally, Until Mushrooms Are Tender And Browned, About 5-7 Minutes; Season With Salt And Pepper, To Taste |
5 Done | Stir In Garlic Until Fragrant, About 1 Minute |
6 Done | Whisk In Flour And Tomato Paste Until Lightly Browned, About 1 Minute |
7 Done | Stir In Wine, Scraping Any Browned Bits From The Bottom Of The Braiser. Stir In Chicken Stock, Thyme And Carrots. Return Chicken To The Braiser |
8 Done | Bring To A Boil; Reduce Heat And Simmer, Partially Covered, Turning The Chicken Once Or Twice, Until Chicken Has Completely Cooked Through, Reaching An Internal Temperature Of 175 Degrees F, About 40-45 Minutes |
9 Done | Stir In Bacon And Parsley; Season With Salt And Pepper, To Taste |
10 Done | Ready To Eat |
