Coq Au Vin, a chicken with red wine sauce, is famous French comfort food that is simple to make and delicious.
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.
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Coq Au Vin - Chicken with Red Wine
Equipment
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Ingredients
- 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
Instructions
- Preheat oven to 350.
- Mise en Place
- 4 slices BaconIn a dutch oven or another 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.
- 1 ChickenAdd the chicken pieces to the pan, skin side down, and brown on both sides. Do not overcrowded. Remove to the plate with the bacon.
- 4 Carrot, 3 cloves Garlic, 1 Onion, 1 teaspoon ThymePut 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 whatever juices have accumulated to the pan.
- 12 ounces Water, 1 tablespoon Chicken base, 6 Mushroom, 1 cup Red wineMix 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.
- 4 teaspoon FlourIn 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.
Video
Notes
Nutrition
