Coq au vin, or "chicken with wine", is a rustic French stew, traditionally made with a red Burgundy, but I've found any dry red wine will do nicely. Cook with wine that you will drink at dinner and you will love every succulent bite!
Coq Au Vin
4 servings
- 4 slices bacon, chopped
- 2 pounds chicken - skin on, bone-in breasts or thighs
- 1/2 teaspoon salt and pepper
- 1 onion, diced
- ½ pound button mushrooms, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cloves garlic, smashed
- 2 tablespoons butter, softened
- 2 tablespoons flour
- 2 cups red wine
- 2 cups chicken stock
Using a Dutch oven, sauté the bacon until it is very lightly browned.
Dry the chicken thoroughly, season with salt and pepper, then brown in the hot bacon fat, along with the onions, garlic, mushrooms, and herbs. Cover and cook slowly for 10 minutes, turning the chicken once.
Pour the wine into the pot and add enough stock to just cover the chicken. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender. Remove the chicken to a dish.
Simmer the liquid in the pot for a minute or two, then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
Remove from heat and discard bay leaf. Blend the butter and flour to form a smooth paste. Beat the paste into the hot liquid with a wire whisk.
Stirring, bring to a simmer for a minute or two. Arrange the chicken back into the pot, add mushrooms and onions around it, and baste with the sauce. Cover and simmer for a few minutes to warm through. Serve with crusty French bread and mashed potatoes.
"Cook with wine that you will drink at dinner and you will love every succulent bite! "