Italian-style Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses red wine, this Italian version incorporates a robust Italian red wine, such as Chianti or Barolo, to infuse the dish with distinct Italian flavors. Additionally, Italian herbs like rosemary and thyme are used to enhance the aromatic profile of the stew. 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
• 250 g (9 oz) pancetta, diced 250 g (9 oz) pancetta, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 250 ml (1 cup) Italian red wine (Chianti or Barolo) 250 ml (1 cup) Italian red wine (Chianti or Barolo)
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 250 g (9 oz) mushrooms, sliced 250 g (9 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove the pancetta 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 onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
4. 4.
   Return the pancetta and chicken to the pot. Pour in the red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the chicken broth, tomato paste, bay leaves, rosemary, and thyme to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the chicken is tender.
6. 6.
   In a separate pan, sauté the mushrooms until golden. Set aside.
7. 7.
   In a small bowl, mix the flour with a little water to make a slurry. Stir the slurry into the stew to thicken the sauce.
8. 8.
   Add the sautéed mushrooms to the pot and let the stew simmer for an additional 10 minutes.
9. 9.
   Remove the bay leaves, rosemary, and thyme sprigs from the pot. Adjust the seasoning with salt and pepper if needed.
10. 10.
    Serve the Vino di Pollo alla Italiana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in, skin-on chicken pieces.
• Italian red wine — Choose a good quality Italian red wine, such as Chianti or Barolo, to enhance the flavors of the dish.
• Pancetta — If pancetta is not available, you can substitute it with bacon, but the flavor profile will be slightly different.
• Mushrooms — Use a mix of mushrooms like cremini, shiitake, or porcini for a more robust flavor.

Tips & Tricks

• To deepen the flavor, marinate the chicken in the red wine overnight before cooking.
• For a thicker sauce, you can add more flour slurry or reduce the sauce on high heat after removing the chicken.
• Serve the Vino di Pollo alla Italiana with crusty bread or polenta to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.
• Experiment with different types of mushrooms to add a unique twist to the dish.

Serving advice

Serve the Vino di Pollo alla Italiana hot, accompanied by a side of crusty bread or creamy polenta. It pairs well with a glass of Italian red wine.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large plate, allowing the rich sauce to surround the chicken pieces.