Coq au vin is a classic French dish that has a long and storied history. The name “coq au vin” translates to “rooster in wine,” indicating its origins as a rustic peasant dish that made use of tough rooster meat. Over time, the dish has evolved to use chicken as the main ingredient, but the essence and flavors remain the same.
Traditionally, coq au vin is prepared by marinating pieces of chicken, usually the dark meat, in red wine along with aromatic vegetables and herbs. The marinade helps to tenderize the meat and infuse it with the rich flavors of the wine. The chicken is then browned in a pan to develop a deep, caramelized exterior before being braised in the marinade along with additional ingredients.
The dish typically includes ingredients such as bacon or salt pork, onions, mushrooms, carrots, and garlic, all cooked together with the chicken in the wine marinade. As the chicken slowly simmers in the flavorful liquid, it becomes tender and absorbs the robust taste of the wine, while the vegetables and herbs contribute their own aromatic notes.
Coq au vin is known for its complex and layered taste profile. The red wine imparts a deep, velvety richness to the dish, while the bacon or salt pork adds a smoky and savory element. The onions and garlic bring their sweet and pungent flavors, while the carrots and mushrooms lend earthiness. The combination of herbs, such as thyme and bay leaves, provides a fragrant and herbaceous touch, enhancing the overall complexity of the dish.
The result is a dish that is hearty, deeply flavorful, and comforting. The tender chicken, infused with the essence of wine and complemented by the savory components, creates a delightful balance of flavors. Coq au vin is often served with crusty bread, mashed potatoes, or buttered noodles to soak up the flavorful sauce.
Coq au vin represents the essence of traditional French cuisine, showcasing the art of slow-cooking and the harmonious combination of simple, high-quality ingredients. It continues to be cherished and enjoyed around the world as a timeless and iconic dish that celebrates the rustic flavors and culinary heritage of France.
Coq au vin
Ingredients
- 4 chicken legs thighs and drumsticks
- 4 slices of bacon diced
- 1 onion thinly sliced
- 3 cloves of garlic minced
- 8 Oz button mushrooms, quartered
- 2 carrots peeled and sliced
- 2 Tbsp all-purpose flour
- 2 Cups red wine such as Burgundy or Pinot Noir
- 2 Cups chicken broth
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 Tsp dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
- Season the chicken legs with salt and pepper. Brown the chicken in the pot with the bacon fat over medium-high heat until golden brown on all sides. Remove the chicken and set it aside.
- In the same pot, add the sliced onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
- Add the quartered mushrooms and sliced carrots to the pot. Cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to cook off the raw flour taste.
- Slowly pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the chicken broth, tomato paste, bay leaves, and dried thyme. Stir well to combine.
- Return the browned chicken and crispy bacon to the pot. Bring the mixture to a simmer. Cover the pot and let it simmer gently for about 1 hour or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and keep it warm. Increase the heat and let the sauce simmer for about 10 minutes, or until it thickens slightly.
- Remove the bay leaves from the sauce. Taste and adjust the seasoning with salt and pepper as needed.
- To serve, place a chicken leg on a plate and spoon the sauce, mushrooms, and carrots over it. Garnish with chopped fresh parsley.
