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| Chicken, Mushrooms, Carrots, Onions Coq au vin |
Coq au Vin is a classic French dish that involves slow-cooking chicken in red wine with vegetables and aromatics. Wonderful to make in advance and a crowd pleaser every time.
Ingredients:
4 chicken leg quarters (thigh and drumstick)
Salt and black pepper to taste
2 tablespoons olive oil
4 ounces (120g) bacon, diced
1 medium onion, chopped (or pearl onions)
2 carrots, sliced
2 cloves garlic, minced
8 ounces (240g) mushrooms, quartered
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 bottle (750ml) red wine (such as Burgundy, Pinot Noir)
2 cups chicken broth
1 bouquet garni (a bundle of herbs like thyme, parsley, and a bay leaf, tied together with kitchen twine)
Fresh parsley for garnish (optional)
Instructions:
1) Preheat the Oven:
Preheat your oven to 325°F (160°C).
2) Season and Brown the Chicken:
Season the chicken with salt and pepper. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and brown on all sides. This should take about 5-7 minutes per side. Once browned, remove the chicken from the pot and set aside.
3) Cook the Bacon and Vegetables:
In the same pot, add the diced bacon. Cook until it becomes crispy. Remove the bacon with a slotted spoon and set aside. In the rendered bacon fat, add the chopped onion, carrots, and garlic. Cook for about 5 minutes until they start to soften. Then, add the quartered mushrooms and cook for another 3 minutes. Fold in the Tomato Paste.
4) Add Flour and Deglaze:
Sprinkle the flour over the vegetables and stir well to combine. Cook for about 1-2 minutes to get rid of the raw flour taste.
5) Add Wine and Broth:
Slowly pour in the red wine while stirring constantly. This will deglaze the pan, picking up all the flavorful bits from the bottom. Then, add the chicken broth and return the bacon to the pot.
6) Add Chicken and Bouquet Garni:
Return the browned chicken to the pot. Submerge the bouquet garni in the liquid.
7) Bake in the Oven:
Cover the pot and place it in the preheated oven. Let it cook for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
Once done, carefully remove the pot from the oven. Discard the bouquet garni. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Coq au Vin is often served with crusty bread, mashed potatoes, or even over rice or pasta.
Remember, this dish benefits from being made in advance and reheated, as it allows the flavors to meld together even more. Enjoy your delicious homemade Coq au Vin!
