Mediterranean Coq au Vin

Ingredients

While the original French Coq au Vin is traditionally cooked with bacon and mushrooms, our Mediterranean adaptation replaces these ingredients with sun-dried tomatoes and olives. This adds a burst of Mediterranean flavors and enhances the dish with a tangy and savory twist. Additionally, we incorporate Mediterranean herbs such as oregano and thyme to infuse the dish with the essence of the Mediterranean region. 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
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 200g (7 oz) sun-dried tomatoes, drained and chopped 200g (7 oz) sun-dried tomatoes, drained and chopped
• 200g (7 oz) pitted black olives 200g (7 oz) pitted black olives
• 750ml (3 cups) red wine 750ml (3 cups) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the onion and garlic until softened.
4. 4.
   Add the sun-dried tomatoes and olives to the skillet and cook for 2 minutes.
5. 5.
   Return the chicken to the skillet and pour in the red wine. Stir in the tomato paste, bay leaves, oregano, and thyme.
6. 6.
   Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
7. 7.
   Cover the skillet and let the chicken simmer for 1 hour, or until the chicken is tender and cooked through.
8. 8.
   Remove the bay leaves and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Olives — Choose your favorite variety of pitted black olives for this recipe.
• Red wine — Opt for a full-bodied red wine such as Cabernet Sauvignon or Merlot to enhance the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in red wine and Mediterranean herbs for a few hours before cooking.
• Serve the Mediterranean Coq au Vin with crusty bread or over a bed of couscous to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Mediterranean Coq au Vin hot, garnished with fresh parsley. Accompany it with a side of crusty bread or couscous to enjoy every last bit of the flavorful sauce.

Presentation advice

Arrange the chicken pieces on a platter and spoon the red wine sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color.