Classic Coq au Vin (Chicken in Wine)
Classic Coq au Vin (Chicken in Wine)
Ingredients
1 whole chicken (about 3-4 lbs, cut into 8 pieces)
High-quality protein for muscle health and rich in essential nutrients like B vitamins.
6 strips of bacon (cut into lardons)
Adds smoky flavor and a source of protein and B vitamins.
2 cups red wine (Burgundy or Pinot Noir)
Adds depth of flavor and antioxidants like resveratrol.
2 cups chicken broth
Enhances the savory taste and provides minerals.
2 tbsp tomato paste
Adds richness and is a source of lycopene, an antioxidant.
2 carrots (sliced)
Rich in beta-carotene (vitamin A) for eye health.
1 large onion (chopped)
Provides aromatic depth and antioxidants.
4 cloves garlic (minced)
Boosts immune function and adds aromatic flavor.
8 oz mushrooms (cremini or button, sliced)
Adds umami flavor and nutrients like selenium and B vitamins.
2 tbsp all-purpose flour
Helps thicken the sauce.
2 tbsp butter
Enhances flavor and gives a silky texture to the sauce.
2 tbsp olive oil (extra virgin)
Heart-healthy fats and aids in sautéing.
1 bouquet garni (thyme sprigs, bay leaf, and parsley tied together)
Infuses the dish with herbal aromas.
Salt and black pepper (to taste)
Balances and enhances flavors.
Optional Additions
Pearl onions (8-10, peeled) for added sweetness and texture.
Cognac or brandy (1/4 cup) to deglaze the pan for deeper flavor.
Fresh thyme leaves (for garnish).
Step-by-Step Guide
Prepare the Chicken:
Pat the chicken pieces dry with paper towels.
Season generously with salt and black pepper on all sides.
Sauté the Bacon:
In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium heat.
Add the bacon lardons and cook until crisp.
Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Brown the Chicken:
Increase heat to medium-high.
In batches, sear the chicken pieces in the bacon fat until golden brown on all sides (about 5 minutes per side).
Remove chicken and set aside.
Sauté Vegetables:
In the same pot, add 1 tbsp olive oil if needed.
Add chopped onion and carrots (and pearl onions if using). Sauté for 5 minutes until softened.
Add minced garlic and cook for an additional minute.
Deglaze and Flambee (Optional):
If using cognac or brandy, pour it into the pot and carefully ignite with a long match to burn off the alcohol. Wait until flames subside.
Add Flour and Tomato Paste:
Stir in butter and let it melt.
Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour.
Add tomato paste and mix well.
Add Liquids and Herbs:
Gradually pour in red wine and chicken broth, scraping the bottom of the pot to release browned bits.
Return chicken and bacon to the pot.
Add the bouquet garni.
Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
Cook the Mushrooms:
In a separate pan, sauté the sliced mushrooms in a bit of butter or olive oil until they release their moisture and are lightly browned. Set aside.
Combine and Simmer:
After 45 minutes of simmering, add the sautéed mushrooms to the pot.
Continue to simmer uncovered for an additional 15 minutes to thicken the sauce.
Adjust Seasoning and Serve:
Remove the bouquet garni from the pot.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Garnish with fresh thyme leaves if desired.
Serve hot alongside mashed potatoes, noodles, or crusty bread to soak up the delicious sauce.
Nutritional Benefits of the Dish
Protein-Rich: Chicken provides essential amino acids necessary for tissue repair and muscle building.
Antioxidants: Red wine and tomatoes offer antioxidants like resveratrol and lycopene, which support heart health.
Minerals and Vitamins: Vegetables like carrots, onions, and mushrooms contribute vitamins A, C, and B, as well as minerals like potassium and selenium.
Heart-Healthy Fats: Olive oil and moderate amounts of wine may support cardiovascular health when consumed responsibly.
Enjoy the rich, hearty flavors of this traditional French Coq au Vin!
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