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
Serves 4
Prep time 20 minutes
Cook time 60-90 minutes
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
- 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!
