Bosnian Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses red wine, we have incorporated a local Bosnian red wine to infuse the dish with regional flavors. Additionally, we have added a touch of Bosnian spices to enhance the depth of the sauce. These adaptations create a unique Bosnian twist on this beloved French classic. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 200 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 200 g (7 oz) button mushrooms, sliced 200 g (7 oz) button mushrooms, sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 500 ml (2 cups) Bosnian red wine 500 ml (2 cups) Bosnian red wine
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. 2.
   Season the chicken pieces with salt and pepper. In the same pot, brown the chicken on all sides until golden. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the onions, garlic, and carrots. Sauté until the onions are translucent and the carrots are slightly softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute to remove the raw flour taste.
5. 5.
   Return the bacon and chicken to the pot. Add the mushrooms, bay leaves, thyme, and rosemary. Pour in the red wine and chicken broth. Bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves, thyme, and rosemary sprig. Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Bosnian Coq au Vin hot with your choice of side dishes.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Bosnian red wine — Choose a full-bodied red wine with rich flavors to enhance the sauce.
• Bacon — Opt for thick-cut bacon for a smoky and savory taste.
• Mushrooms — Use fresh button mushrooms for their delicate texture and earthy flavor.
• Herbs — Fresh herbs are recommended for the best aroma and taste.

Tips & Tricks

• For a richer flavor, marinate the chicken in red wine overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the simmering dish.
• Serve the Bosnian Coq au Vin with crusty bread to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it in advance.
• Feel free to add other vegetables like potatoes or bell peppers for extra variety.

Serving advice

Serve the Bosnian Coq au Vin in deep plates or bowls to capture the savory sauce. Garnish with fresh parsley for a pop of color. Accompany the dish with a side of mashed potatoes or buttered noodles to soak up the flavorful sauce.

Presentation advice

Arrange the chicken pieces on top of the sauce, and sprinkle some freshly chopped parsley over the dish for an elegant touch. Serve with a side of vibrant steamed vegetables to create a visually appealing presentation.