Coq au Vin
In this episode, I’m crafting a gorgeous coq au vin. Coq au vin is a classic French dish that translates to “chicken in wine.” Traditionally made with red wine, it’s a slow-cooked stew that includes chicken, mushrooms, onions, and bacon. The wine not only tenderizes the meat but also creates a rich, flavorful sauce as it reduces. Coq au vin is rustic and hearty, perfect for cold weather or special gatherings. It’s a timeless dish that showcases the depth of French cuisine with its simplicity and elegance, and it’s one of my FAVORITE things to eat, ever!
Coq au Vin
Coq au vin is a classic French dish that translates to "chicken in wine." Traditionally made with red wine, it's a slow-cooked stew that includes chicken, mushrooms, onions, and bacon. The wine not only tenderizes the meat but also creates a rich, flavorful sauce as it reduces. Coq au vin is rustic and hearty, perfect for cold weather or special gatherings. It’s a timeless dish that showcases the depth of French cuisine with its simplicity and elegance.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Cast iron pan (preferably enamel-covered)
- Slotted spoon
- Knife
- Cutting Board
- Measuring cup
- Wooden spoon or spatula
- Tongs
- Oven
- Baking dish or pan with lid (if the cast iron pan doesn’t have a lid)
- Garlic press (optional, for smashing garlic)
- Oven Mitts
Ingredients
- 4 slices bacon chopped
- 6-8 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 4 carrots peeled and sliced on the bias
- 1 cup frozen pearl onions or 1 medium yellow onion chopped
- 2 cups cremini or baby bella brown mushrooms halved
- 1/2 red onion sliced
- 3 sprigs lemon thyme
- 1 fresh bay leaf dry is fine
- 4-6 cloves fresh garlic smashed
- 2 cups light red wine such as pinot noir
Instructions
- Preheat oven to 350 degrees. In a heavy bottom cast iron pan (preferably enamel covered, but any pan suitable to go from stovetop browning to oven braising will work), brown bacon, then remove with a slotted spoon and set aside.
- Season chicken on both sides with salt and pepper.
- Over medium to medium-high heat, brown each chicken thigh in olive oil skin side down until golden and crisp, about 4-5 minutes. Remove from the pan and set aside.
- Sauté vegetables and herbs 2-3 minutes in chicken drippings and add garlic. Nestle chicken thighs skin side up amongst veggies and add wine.
- Add bacon and one cup water. Season entire pan again with salt and pepper.
- Cover tightly and bake 60-90 minutes or until chicken is fall-apart tender and sauce has reduced. Enjoy!
THE RUSTIC JOYFUL FOOD SHOW is a labor of love, and we have such a blast pulling it together. Thanks for watching! You are appreciated!
