This dish is a classic French recipe that is rich and aromatic and perfect for colder months. “Coq au vin” translates to chicken cooked in wine, but it gets added flavor from all the delicious herbs and buttery lardon oil that it’s cooked in, rounding out this meal to subtle perfection.
It takes some patience, but the results are phenomenal and totally worth the added time and effort! This meal is an excellent choice for a family Sunday dinner or for entertaining, and it will carry you into the week with tasty leftovers that will continue to warm you right up. (Just make sure you skim off the fat when you reheat you leftovers, if there are any…) Try this dish and you’ll see how it wiggles its way into your weekly dinner rotation!
Coq Au Vin
- 4 pounds chicken (legs or assorted pieces)
- 1 pound cremini mushrooms
- 3 carrots, peeled and chopped
- 2 cloves garlic, crushed
- 1 onion, diced
- 1 bay leaf
- 1 quart low-sodium chicken broth
- 2 cups dry red wine, divided (Burgundy or Pinot Noir)
- 1/2 cup lardons (or very thickly sliced bacon), cut into 1/2-inch pieces
- 1/4 cup cognac
- 1/2 cup tomato paste
- 3 tablespoons flour
- 2 tablespoons extra-virgin olive oil
- 12 sprigs thyme
- 6 sprigs rosemary
- salt and pepper, to taste
- Place lardons and olive oil in a large, Dutch oven or pot and heat over high heat until lightly browned. Transfer lardons to side dish, leaving oil and drippings in the pot.
- In batches, brown chicken on all sides, until cooked through, being careful not to burn it.
- Reduce heat to medium-high and add onions and carrots to the pot. Cook until softened and translucent, 10-12 minutes.
- Season with salt and pepper, and add garlic, bay leaf, thyme and rosemary.
- Cover and simmer for 10 minutes, turning chicken over after 5 minutes.
- Momentarily take pot off the heat, uncover and pour in cognac, swirling the pot so that it evenly coats everything.
- Return pot to heat and stir in tomato paste and red wine.
- Cover again and cook for 5-7 minutes. Give everything a gentle stir.
- Sprinkle flour into the mixture and turn chicken and vegetables over so flour gets absorbed into the sauce. Cover and simmer for another 5 minutes.
- Slowly stir in the chicken stock until the chicken is almost covered. Simmer for 25-30 minutes.
- Add the mushrooms and cook for 5-10 minutes, or until softened. Taste sauce and adjust seasoning, if necessary.
- Note: If sauce is too thin, bring to a boil and then simmer for 10 minutes, or until thickened. If sauce is too thick, spoon in 1-3 tablespoons chicken stock.
- Serve immediately or refrigerate and serve later, flavor will continue to develop, so dish will be even better on day 2.
Recipe adapted from Leite’s Culinaria
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