Dutch Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses Burgundy wine, this Dutch version incorporates a full-bodied Dutch red wine, such as a Cabernet Sauvignon or Merlot. Additionally, the Dutch adaptation may include local herbs and spices to enhance the flavors and reflect the culinary traditions of the Netherlands. 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) pearl onions 200 g (7 oz) pearl onions
• 250 g (9 oz) mushrooms, sliced 250 g (9 oz) mushrooms, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 tbsp all-purpose flour 2 tbsp all-purpose flour
• 500 ml (2 cups) Dutch red wine 500 ml (2 cups) Dutch red wine
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2.
   Season the chicken pieces with salt and pepper. In the same pot, brown the chicken in the bacon fat until golden brown on all sides. Remove the chicken and set aside.
3. 3.
   Add the pearl onions, mushrooms, garlic, carrots, and celery to the pot. Sauté until the vegetables 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. Pour in the red wine and chicken broth. Add the bay leaves and thyme sprigs. Bring to a simmer.
6. 6.
   Cover the pot and let it simmer gently 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 and thyme sprigs. Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Dutch Coq au Vin hot, garnished with chopped fresh parsley. It pairs well with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in, skin-on chicken pieces.
• Dutch red wine — Choose a full-bodied Dutch red wine that you enjoy drinking, as it will greatly contribute to the flavor of the dish.
• Pearl onions — If you can't find pearl onions, you can substitute with small shallots or regular onions cut into quarters.
• Mushrooms — Cremini or button mushrooms work well in this recipe, but feel free to use your favorite variety.
• Bacon — Opt for thick-cut bacon for a richer flavor.

Tips & Tricks

• For a deeper flavor, marinate the chicken in the red wine overnight before cooking.
• If the sauce is too thin, you can thicken it by mixing a tablespoon of cornstarch with a little water and adding it to the pot during the last few minutes of cooking.
• To save time, you can use pre-cut chicken pieces and pre-sliced mushrooms.
• Serve the Dutch Coq au Vin with a side of tangy pickles or pickled vegetables to cut through the richness of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even further.

Serving advice

Serve the Dutch Coq au Vin in deep plates or bowls, allowing the chicken and vegetables to be submerged in the flavorful red wine sauce. Accompany it with a generous portion of mashed potatoes or crusty bread to soak up the delicious sauce.

Presentation advice

Garnish the Dutch Coq au Vin with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic ceramic bowls or on a large platter, allowing the vibrant red wine sauce to be the star of the presentation.