Coq Au Vin | FoodieAtlas

Ingredients

1 whole chicken (about 1.5 kg), cut into pieces
200 g bacon, diced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
200 g mushrooms, quartered
2 tablespoons all-purpose flour
2 cups red wine (Burgundy preferred)
1 cup chicken broth
2 tablespoons tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preparing the Chicken

Season the chicken pieces with salt and pepper.

In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces in batches, browning them on all sides. Remove the chicken from the pot and set aside.

Cooking the Bacon

In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Cooking the Vegetables

Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.

Add the sliced carrots and mushrooms, and cook for another 5 minutes.

Combining Ingredients

Return the browned chicken and bacon to the pot. Sprinkle with flour and stir to coat the meat and vegetables.

Add the red wine, chicken broth, and tomato paste. Stir well to combine.

Add the bouquet garni and bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F (160°C).

Braising

Braise the chicken in the oven for about 1.5 to 2 hours, or until the meat is tender.

Final Adjustments

Remove the pot from the oven. Discard the bouquet garni.

Adjust seasoning with salt and pepper to taste.

Serving

Serve the Coq au Vin hot, garnished with fresh chopped parsley, and accompanied by mashed potatoes, noodles, or crusty bread.