Coq Au Vin is really peasant food. Originally, it was made from an old chicken, and the wine was there not so much for flavor, but the soften the old bird up. It took a long time to cook, but the flavors were wonderful, so it became very popular. Of course, Julia Child made it famous. Her version was much simpler because people could buy a young chicken at the market, and did not have to wait until old Bessie was ready to kick the bucket.
I haven’t made this dish in years, not because it is difficult to make, but because I never seem to have all the ingredients together. It is actually pretty simple to make, just takes a little time because the flavors need to marry.
I had originally intended to make Boeuf Bourguignon, but we had Shepard’s Pie last night for dinner, so I was thinking I didn’t want to have beef again so soon. So, I actually went on Facebook and asked whether I should make Boeuf Bourguignon or Coq Au Vin. The consensus was chicken, so I started getting the ingredients together. The only thing I did not have was pearl onions, and not because I hadn’t tried to get them at the market, they just didn’t have any, so I used a regular onion and cut it into big pieces instead.
Coq Au Vin Video on YouTube
- 1 Chicken cut up
- 4 slices Bacon cut into 1 inch lardons
- 4 Carrot cut into 1 inch slices
- 3 cloves Garlic minced
- 1 Onion large chopped
- 1 teaspoon Thyme dried
- 12 ounces Water
- 1 tablespoon Chicken base
- 1 cup Red wine
- 6 Mushroom quartered
- 4 teaspoon Flour
- Preheat oven to 350.
- In a dutch oven or other pan that can be placed in the oven, fry the bacon until it has rendered its fat. Remove from the pan with a slotted spoon and set aside on a plate.
- Add the chicken pieces to the pan, skin side down, and brown on both sides. Do not over crowed. Remove to the plate with the bacon.
- Put the garlic, onion and carrots into the pan and saute until the garlic has become translucent.
- Sprinkle on the thyme, and stir the vegetables around.
- Then, add the bacon, chicken and water ever juices have accumulated to the pan.
- Mix the water the chicken base together. Pour the chicken stock mixture into the pan, Add the wine to the pan. Add the mushrooms.
- Cover and place in the oven. Cook for about 30 minutes or until the chicken reads 160 degrees on an instant thermometer.
- Remove the chicken from the oven and uncover.
- In a separate bowl, mix the flour with some of the juice from the chicken into a slurry. Add the slurry to the chicken and stir.
- Heat on low, stirring occasionally until the sauce has thickened.
- Serve with noodles.