Coq au vin
1 bottle fruity, medium to full-bodied red wine like Burgundy, Pinot Noir, or Zinfandel,
3-1/2 cups
5 pounds chicken legs and thighs, about 8 large, 4 pounds skinned
Garnish
8 ounces thick cut bacon, sliced into 1/8 to 1/4-wide inch lardons
1/4 cup clarified butter
1 pound small boiling onions, peeled, root end lightly trimmed
1 pound domestic mushrooms, 4 cups halved or quartered
3 tablespoons clarified butter, divided, more as needed
4 ounces carrots, 3/4 cup finely diced
3 to 4 ounces celery, 3/4 cup finely diced
1 pound onions, 4 cups peeled and finely diced
About 1 ounce shallots, 1/4 cup finely diced
1/2 ounce garlic, 2 large cloves, smashed and peeled
1 bottle fruity, medium to full-bodied red wine like Burgundy, Pinot Noir, or Zinfandel,
3-1/2 cups
2-1/2 cups chicken stock, more as needed for de-glazing
Bouquet Garni
4 large sprigs thyme
1 ounce Italian parsley, about 4 large sprigs
1 large bay leaf
3 tablespoons oil, as needed
About 1-1/4 ounces all-purpose flour, 1/4 cup
2 teaspoons tomato paste
Beurre Manie: 1 tablespoon flour kneaded with 2 teaspoons butter
Scant 1 ounce trimmed Italian parsley, 1/3 cup finely chopped
For Serving
Noodles or French bread
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Coq au vin is a classic French dish that showcases the heart and soul of rustic cuisine. Originating from the Burgundy region, this flavorful dish features chicken braised slowly in red wine, traditionally Burgundy wine, infused with aromatic herbs and vegetables such as onions, carrots, and mushrooms. This simple yet sophisticated recipe resonates with many home cooks due to its rich depth of flavor and comforting nature. To prepare Coq au Vin, start by marinating chicken legs and thighs in red wine for several hours, allowing the meat to absorb the wine's flavors and become tender. Sauté thick-cut bacon in clarified butter until crispy, then remove and set aside. Use the remaining fat to sear the marinated chicken until browned, which enhances the dish's overall taste and presentation. Adding a bouquet garni—composed of thyme, bay leaf, and Italian parsley—helps incorporate herbal elements that elevate the dish's richness. A crucial aspect of this recipe is the de-glazing process, where you can use additional wine or chicken stock to scrape the flavorful bits from the bottom of the pan. This step not only intensifies the sauce but also adds a layer of depth to the final result. After simmering the dish gently, serve it with noodles or crusty French bread to soak up the flavorful sauce. Coq au Vin is more than just a meal; it embodies the essence of French cooking—a comfort food that brings people together and celebrates the joy of shared meals. Explore variations by altering the ingredients based on seasonal produce or your personal taste, ensuring every dish maintains its authenticity while catering to individual preferences. This timeless recipe is perfect for gatherings or a cozy evening meal, exemplifying the best of culinary traditions.
