Quick Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Servings: 6
- Difficulty: Intermediate
Ingredients
- 1 whole chicken (about 4-5 lbs), cut into 8 pieces
- 8 oz bacon, diced
- 1 large onion, diced
- 2 carrots, sliced
- 8 oz button mushrooms, quartered
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups red wine (preferably Burgundy)
- 2 cups chicken broth
- 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 4 sprigs parsley tied together)
- 3 tbsp butter
- 1/4 cup brandy (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Ingredients
Begin by patting the chicken pieces dry with paper towels and seasoning them generously with salt and pepper. This crucial step ensures a beautifully browned exterior and well-seasoned meat.
2. Cook the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy and golden, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Brown the Chicken
Increase the heat to medium-high. Working in batches to avoid overcrowding, brown the chicken pieces in the bacon fat for 3-4 minutes per side until golden. Transfer the browned chicken to a plate and set aside.
4. Sauté the Vegetables
In the same pot, add the onions, carrots, and mushrooms. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
5. Create the Sauce Base
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. Slowly pour in the red wine and chicken broth, stirring to prevent lumps from forming. Bring the mixture to a simmer, scraping the bottom of the pot to release any browned bits.
6. Braise the Chicken
Return the chicken and bacon to the pot. Add the bouquet garni and bring the liquid to a gentle simmer. Cover and cook for about 1 hour, or until the chicken is tender and cooked through.
7. Finish the Dish
Remove the bouquet garni. If using brandy, stir it in now for an extra layer of flavor. Taste and adjust seasoning with salt and pepper as needed. Swirl in the butter to enrich the sauce and give it a silky texture.
8. Serve
Garnish with freshly chopped parsley and serve hot, accompanied by crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
Chef’s Tips and Tricks
- For the best flavor, marinate the chicken in the red wine overnight before cooking.
- If you can’t find a whole chicken, you can use a mix of chicken thighs and breasts. Dark meat works particularly well in this dish.
- Don’t rush the browning process – it’s key to developing deep, rich flavors in the final dish.
- For a thicker sauce, you can remove the chicken once cooked and simmer the sauce uncovered for 10-15 minutes before returning the chicken to the pot.
- This dish tastes even better the next day, making it perfect for make-ahead meals or leftovers.
Nutritional Information
Per serving (approximately):
- Calories: 520
- Protein: 45g
- Carbohydrates: 10g
- Fat: 30g
- Fiber: 2g
- Sodium: 580mg
Coq au Vin is more than just a meal; it’s a celebration of French culinary tradition. With each bite, you’ll taste the rich history and passion that goes into this classic dish. Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this Coq au Vin recipe is sure to impress. Bon appétit!
