Coq au Vin (Chicken in Red Wine)
Try this Coq au Vin (Chicken in Red Wine) recipe.
Try this Coq au Vin (Chicken in Red Wine) recipe.
- olive oil
- kosher salt
- 2 cloves garlic smashed
- 1/4 cup tomato paste
- 3 bay leaves
- all-purpose flour for dusting
- 1/2 cup brandy
- one 6- to 8-pound capon cut into 8 to 10 pieces (you can use regular chicken if you can't find a capon, but i highly recommend searching one out.)
- 8 ounces slab bacon cut into lardons
- 3 ribs celery cut into 1/2-inch dice
- 1 large onion cut into 1/2-inch dice
- 1 pound cremini or white button mushrooms quartered
- 3 cups hearty red wine
- 8 ounces small cipollini onions (if you can't find cipollin pearl onions are a good substitute.)
- 4 to 6 cups chicken stock
- 1 bundle fresh thyme
- 12 ounces fingerling potatoes cut in 1-inch slices
- fresh chives finely chopped, for garnish
- Carbohydrate 123.235534803104 g
- Cholesterol 154.221405664 mg
- Fat 104.73697054095 g
- Fiber 15.1790978844187 g
- Protein 50.8692660695407 g
- Saturated Fat 34.4324222181739 g
- Serving Size 1 1 recipe (2115g)
- Sodium 2185.56931952952 mg
- Sugar 108.056436918685 g
- Trans Fat 12.1839926444238 g
- Calories 2222 calories
Step-by-step
- Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat.
- Pat the capon dry and sprinkle generously with salt.
- Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch-no premature flouring!
- Brown on all sides, and then remove from the pan to paper towels.
- Remove any excess oil from the pan.
- Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil.
- Cook the bacon until it is brown and crispy.
- Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes.
- Add the garlic and cook for 1 minute.
- Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes.
- Stir in the brandy and cook until it has reduced down.
- Add the tomato paste and stir to combine.
- Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.
- Meanwhile, bring a pot of well-salted water to a boil over medium heat.
- Toss in the cipollini onions, skin and all!
- Cook the onions for 3 to 4 minutes and then strain.
- When the onions are cool enough to handle, remove the skin and discard, reserving the onions.
- Return the legs and thighs of the capon to the pan, reserving the breasts.
- Stir in enough chicken stock until the chicken is three-quarters covered.
- Add the bay leaves and thyme.
- Bring the mixture to a boil, and then reduce the heat to a simmer.
- Taste for seasoning and adjust if needed.
- Add the cipollini onions and the potatoes.
- Partially cover the pan and simmer for 20 minutes.
- After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts.
- Check the level of liquid and add more chicken stock if needed.
- Partially cover the pan and simmer for another 15 minutes.
- Remove the capon from the pan and skim the sauce if necessary.
- If the sauce is on the thin side, reduce it down until it becomes a sauce-like consistency.
- Season.
- Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce.
A Classic French Dish: My Take on Coq au Vin
As a busy professional woman, time in the kitchen is a precious commodity. I crave delicious, comforting meals, but I don't always have hours to spend slaving over a hot stove. That's why I appreciate recipes that deliver big on flavor without demanding excessive time and effort. This Coq au Vin recipe fits that bill perfectly. It’s a classic French dish, rich in history and brimming with rustic charm. The slow simmering allows the flavors to meld beautifully, creating a symphony of tastes that is both sophisticated and satisfying. And the best part? It mostly cooks itself!
The beauty of Coq au Vin lies in its simplicity. The ingredients are readily available, and the process is surprisingly straightforward. While some recipes call for a capon – a young, castrated rooster – I've found that regular chicken works just as well, offering a more accessible option for the average home cook. The key is in the preparation and the patience. Allowing the chicken to brown properly in the initial stages ensures a wonderfully crispy skin, while the slow simmer in red wine creates a succulent, flavorful meat. The rich, red wine sauce is the star of the show, and I always find myself sopping up every last drop with crusty bread.
This recipe has become a staple in my repertoire, a go-to dish for entertaining guests or simply enjoying a luxurious meal on a weeknight. It’s perfect for a cozy evening in, or a more formal dinner party. The aroma alone is enough to transport you to a quaint French bistro, filling your home with warmth and inviting ambiance. I often adapt the recipe slightly, depending on what's in season. Sometimes I’ll add different vegetables, like carrots or parsnips, or even throw in some pearl onions for an extra touch of sweetness. The possibilities are endless, and the best part is, it’s almost impossible to mess up.
Beyond the culinary aspects, Coq au Vin holds a special place in my heart. It’s a dish that evokes feelings of warmth, comfort, and togetherness. The time spent preparing it, the slow simmering, it’s all a part of the ritual. It's not just about the meal itself, but the experience of creating something delicious and sharing it with loved ones. Whether it's a romantic dinner for two or a gathering of friends, Coq au Vin always adds a touch of elegance and sophistication to any occasion. It is a dish that transcends the everyday, elevating the simple act of eating into a truly memorable experience.
I’ve found that the best way to enjoy this dish is to let it rest after cooking. This allows the flavors to fully meld and creates a more tender, juicy chicken. Serve it with a side of creamy mashed potatoes or a simple green salad for a balanced and satisfying meal. And of course, don’t forget the crusty bread to soak up that incredible sauce! It's a recipe I’ll continue to cherish, a delicious reminder that sometimes, the simplest things in life are the most satisfying.
So, if you’re looking for a flavorful, impressive, yet surprisingly easy recipe to add to your culinary repertoire, I highly recommend giving Coq au Vin a try. It's more than just a meal; it's an experience, a journey into the heart of French cuisine, accessible and enjoyable for even the busiest of home cooks. Trust me, it’s worth every minute of effort.
