About the Recipe
Step into the culinary world of France and embark on a journey that transcends time and tradition. Coq au Vin, the iconic French dish, delights with its rich history and exquisite flavors. This renowned recipe hails from the rustic villages of Burgundy, where tender chicken, infused with the essence of red wine, bacon, and aromatic herbs, creates a symphony of taste. Join us as we unravel the secrets of this classic masterpiece, perfect for both intimate gatherings and hearty family feasts. Get ready to savor the warm embrace of Coq au Vin, a delightful experience that pays homage to the heartwarming heritage of French cuisine.
Ingredients
1 whole chicken (cut into 8 pieces) or 4 chicken leg quarters
4 slices of bacon, chopped
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, minced
2 cups red wine (such as Burgundy or Pinot Noir)
2 cups chicken broth
1 tablespoon tomato paste
1 bouquet garni (a bundle of fresh thyme, parsley, and bay leaves, tied together)
1 cup button mushrooms, cleaned and halved
1 cup pearl onions, peeled
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish
Preparation
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes crisp. Remove the bacon and set it aside, leaving the fat in the pot.
Season the chicken pieces with salt and pepper. In the same pot with the bacon fat, brown the chicken on all sides until it develops a golden-brown color. Remove the chicken from the pot and set it aside.
In the same pot, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until they become translucent and fragrant.
Pour in the red wine and chicken broth, and add the tomato paste and bouquet garni. Stir well and bring the mixture to a gentle simmer.
Return the browned chicken and cooked bacon to the pot. Cover and let it simmer on low heat for about 1 to 1.5 hours until the chicken becomes tender.
In a separate pan, sauté the pearl onions and mushrooms with a little butter until they are lightly browned and cooked through. Add them to the pot with the chicken.
If you prefer a thicker sauce, you can mix the flour with a little water to make a slurry and then add it to the pot, stirring well to thicken the sauce. Cook for an additional 10 minutes to let the flavors meld.
Adjust the seasoning with salt and pepper as needed.
Serve the Coq au Vin hot, garnished with chopped fresh parsley.