“Coq au vin” (French for ‘rooster in wine’) is a French braise of chicken cooked with wine, lardons, mushrooms, and garlic as an option.
While the wine is typically Burgundy wine, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on. You can use any wine really, for as I always say, “You are the chef!”
• 4 chicken thighs and legs
• 5 slices bacon, sliced into 1/2-inch pieces
• Salt & freshly ground black pepper
• 2 onions, chopped
• 1 pound baby carrots
• 30 small pearl onions, peeled
• A pound of button mushrooms,
wiped clean and halved
• 1/3 cup all-purpose flour
• 2 teaspoons tomato paste
• A bottle of full-bodied red Burgundy
• 1 1/2 cups beef stock
• 1 bouquet garni
In a large, heavy-assed saucepan over high heat, fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve. Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Reduce the heat to medium-high and add the chopped onion and pearl onions, and cook until golden brown.
Add the mushrooms and cook for 5 minutes longer, or until they’ve released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring for 1 minute. Slowly add the wine and stock, stirring constantly. Add the bouquet garni, the reserved bacon, carrots and chicken. Bring to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Cook for about 1 1/2 hours, stirring regularly until the chicken is very tender. Taste and adjust the seasoning if necessary. This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving. Serve with egg noodles.
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641