Coq au Vin

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 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
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 750 ml (3 cups) red wine (preferably Burgundy) 750 ml (3 cups) red wine (preferably Burgundy)
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 8g (saturated)
• Carbohydrates: 10g (total), 4g (sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat.
2. 2.
   Add the bacon and cook until crispy. Remove the bacon and set aside.
3. 3.
   Season the chicken pieces with salt and pepper, then add them to the pot. Brown the chicken on all sides until golden. Remove the chicken and set aside.
4. 4.
   In the same pot, add the pearl onions, mushrooms, carrots, and minced garlic. Sauté until the vegetables are slightly softened.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Return the bacon and chicken to the pot. Pour in the red wine, chicken broth, and tomato paste. Stir to combine.
7. 7.
   Add the thyme sprigs and bay leaves. Bring the mixture to a simmer, then cover and cook over low heat for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
8. 8.
   Remove the thyme sprigs and bay leaves. Adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Coq au Vin hot with crusty bread or over a bed of buttery mashed potatoes.

Treat your ingredients with care...

• Chicken — Ensure the chicken is properly cooked by checking the internal temperature with a meat thermometer. It should reach 165°F (74°C).
• Red wine — Choose a good quality red wine, preferably a Burgundy, as it adds depth and richness to the dish.
• Pearl onions — To easily peel pearl onions, blanch them in boiling water for a minute, then transfer them to an ice bath. The skins will slide off easily.
• Mushrooms — Use a mix of mushrooms such as cremini, button, or porcini for a variety of flavors.
• Bacon — Opt for thick-cut bacon for a more substantial texture and flavor.

Tips & Tricks

• For a deeper flavor, marinate the chicken in red wine overnight before cooking.
• Use a good quality Dutch oven or heavy-bottomed pot to ensure even heat distribution.
• If the sauce is too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and adding it to the simmering sauce.
• Garnish with fresh parsley or thyme for a pop of color and added freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Coq au Vin in shallow bowls or deep plates to capture the delicious sauce. Accompany it with crusty French bread or buttery mashed potatoes to soak up the flavors.

Presentation advice

Garnish the Coq au Vin with a sprig of fresh thyme or parsley for an elegant touch. Serve it in a rustic, French-inspired dishware to enhance the overall presentation.