Coq au Vin

local_grocery_store Ingredients

• 1 whole chicken, cut into pieces, whole, cut into pieces
• 4 slices of bacon, chopped, slices, chopped
• 1 onion, sliced, sliced
• 2 carrots, sliced, sliced
• 2 cloves of garlic, minced, cloves, minced
• 1 cup of red wine, cup
• 1 cup of chicken broth, cup
• 1 tablespoon of tomato paste, tablespoon
• 1 bay leaf
• 1 sprig of thyme, sprig
• 1 tablespoon of butter, tablespoon
• Salt and pepper to taste
• Chopped fresh parsley for garnish, chopped, for garnish

restaurant_menu Method

1. 1.In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. 2.Season the chicken pieces with salt and pepper, then brown them in the bacon drippings over medium-high heat. Remove the chicken and set aside.
3. 3.In the same pot, add the sliced onion, carrots, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. 4.Add the red wine to the pot, scraping the bottom to release any browned bits. Cook for 2-3 minutes to reduce the wine slightly.
5. 5.Return the chicken and bacon to the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Bring to a simmer, then cover and cook for 1.5-2 hours, or until the chicken is tender and cooked through.
6. 6.Remove the chicken from the pot and keep warm. Discard the bay leaf and thyme sprig.
7. 7.To thicken the sauce, melt the butter in a small saucepan over medium heat. Whisk in 1 tablespoon of flour until smooth. Gradually whisk in a ladleful of the cooking liquid from the pot. Cook until the sauce has thickened, then pour it back into the pot.
8. 8.Return the chicken to the pot and simmer for another 10 minutes to allow the flavors to meld together.
9. 9.Serve the Coq au Vin hot, garnished with chopped fresh parsley.
10. 10.Enjoy your fancy French feast!

lightbulb_outline Tips

• chevron_rightFor best results, use a good quality red wine for this recipe. The wine will greatly enhance the flavor of the dish.
• chevron_rightIf you don't have a Dutch oven, you can use a large, deep skillet with a lid.
• chevron_rightCoq au Vin tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.
• chevron_rightServe Coq au Vin with crusty bread or over mashed potatoes for a complete meal.