New Mexican Coq au Vin

Ingredients

While the original French Coq au Vin traditionally uses bacon, mushrooms, and pearl onions, our New Mexican adaptation replaces these ingredients with smoky chorizo, roasted green chiles, and pinto beans. The addition of spices like cumin and chili powder gives this dish a distinct Southwestern flavor. We alse have the original recipe for Coq au vin, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (450g / 1 lb) 4 chicken thighs, bone-in and skin-on (450g / 1 lb)
• 2 tablespoons all-purpose flour (15g) 2 tablespoons all-purpose flour (15g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 roasted green chiles, peeled, seeded, and diced 2 roasted green chiles, peeled, seeded, and diced
• 100g (3.5 oz) chorizo, sliced 100g (3.5 oz) chorizo, sliced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 can (400g / 14 oz) pinto beans, drained and rinsed 1 can (400g / 14 oz) pinto beans, drained and rinsed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 8g)
• Carbohydrates: 15g (Sugars: 3g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper, then coat them in flour, shaking off any excess.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, minced garlic, diced red bell pepper, roasted green chiles, and sliced chorizo. Cook until the vegetables are softened and the chorizo is slightly crispy.
4. 4.
   Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Add the ground cumin, chili powder, dried oregano, and bay leaf. Stir to combine.
5. 5.
   Return the chicken thighs to the pot, along with any accumulated juices. Add the pinto beans and season with salt and pepper to taste.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and discard. Serve the New Mexican Coq au Vin hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chorizo — Choose a smoky and spicy chorizo for maximum flavor in the stew.
• Roasted green chiles — If you can't find roasted green chiles, you can use canned green chiles as a substitute.
• Red wine — Use a dry red wine, such as Merlot or Cabernet Sauvignon, for the best flavor in the stew.
• Pinto beans — If you prefer a creamier texture, you can mash some of the pinto beans before adding them to the stew.
• Fresh cilantro — Add the fresh cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno pepper along with the roasted green chiles.
• Serve the New Mexican Coq au Vin with warm tortillas or crusty bread to soak up the flavorful sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This stew can also be made in a slow cooker. Simply brown the chicken and chorizo, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Serving advice

Serve the New Mexican Coq au Vin in deep bowls, allowing the rich and spicy stew to take center stage. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the presentation more appealing, arrange a few slices of roasted green chiles on top of the stew. The vibrant green color will contrast beautifully with the deep red of the sauce.