Coq au Vin - European Recipe

Coq au Vin

🌍 European, Burgundy, France Difficulty: ●●●○○

A country dish rooted in Gaulish wine culture, elevated to French culinary canon by 20th-century food writers.

Ingredients

• 1 whole chicken (about 1.5 kg), cut into pieces
• 750 ml red Burgundy wine
• 200 g lardons (smoked bacon cubes)
• 250 g button mushrooms, halved
• 12 pearl onions, peeled
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 250 ml chicken stock
• 2 sprigs thyme
• 2 bay leaves
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Method

1. Marinating — Marinate chicken pieces in wine with thyme and bay leaves for at least 4 hours or overnight in the refrigerator.
2. Removing — Remove chicken from marinade; pat dry. Reserve marinade.
3. Step 3 — In a large Dutch oven, render lardons in butter until golden. Remove and set aside.
4. Browning — Brown chicken pieces in the same fat over medium-high heat, about 4 minutes per side. Remove and set aside.
5. Sautéing — Sauté pearl onions and mushrooms until golden; remove and set aside.
6. Adding — Add garlic and tomato paste to pan; cook 1 minute.
7. Sprinkling — Sprinkle flour over pan drippings; stir to make a roux, cook 2 minutes.
8. Pouring — Pour in reserved marinade and stock; whisk to combine, scraping up browned bits.
9. Step 9 — Return chicken, lardons, onions, and mushrooms to pot. Season generously.
10. Step 10 — Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
11. Step 11 — Adjust seasoning; remove bay leaves and thyme sprigs. Serve with crusty bread or egg noodles.

Tags: chicken, red burgundy wine, lardons, button mushrooms, pearl onions · Source: Observatory Recipe Research Kitchen