Chicken Coq au Vin Recipe: A Classic French Delight
This recipe will guide you through creating a truly authentic and delicious Chicken Coq au Vin, a classic French dish that's surprisingly easy to make at home. We'll focus on creating a rich, flavorful sauce that perfectly complements the tender chicken. Get ready to impress your family and friends with this culinary masterpiece!
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1.5 lbs bone-in, skin-on chicken thighs: For maximum flavor and moisture.
- 1 lb bacon, diced: Provides a smoky depth of flavor to the sauce.
- 1 large onion, chopped: A foundational aromatic.
- 2 carrots, chopped: Adds sweetness and color.
- 2 cloves garlic, minced: Essential for that garlicky punch.
- 1 bottle (750ml) dry red wine: Burgundy is traditional, but a good Cabernet Sauvignon or Merlot will work too. Choose a wine you'd enjoy drinking.
- 1 cup chicken broth: Adds depth and helps to balance the wine.
- 1 tbsp tomato paste: Adds richness and complexity.
- 1 tbsp all-purpose flour: Helps thicken the sauce.
- 1 tsp dried thyme: A classic herb pairing for chicken and wine.
- 1 bay leaf: Adds subtle herbal notes.
- 1 lb cremini mushrooms, quartered: Earthy and delicious. Button mushrooms work too!
- 1 tbsp butter: For sautéing the mushrooms.
- Salt and freshly ground black pepper: To taste.
- Fresh parsley, chopped (for garnish): Adds a touch of freshness.
Step-by-Step Instructions:
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Sear the Chicken: Season the chicken thighs generously with salt and pepper. In a large Dutch oven or oven-safe pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot. Brown the chicken thighs in batches, ensuring they're nicely seared on all sides. Remove the chicken and set aside.
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Sauté the Vegetables: Add the onion and carrots to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Deglaze the Pot: Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is crucial for flavor! Add the chicken broth, thyme, and bay leaf. Bring to a simmer.
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Simmer the Chicken: Return the chicken to the pot. Bring the liquid back to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and very tender.
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Cook the Mushrooms: While the chicken simmers, melt the butter in a separate pan. Add the mushrooms and sauté until they're tender and have released their moisture, about 5-7 minutes.
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Thicken the Sauce: Once the chicken is cooked, remove it from the pot and set aside. In a small bowl, whisk together the flour with a tablespoon of cold water to form a slurry. Slowly whisk the slurry into the sauce, stirring constantly until thickened.
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Combine and Serve: Return the chicken and cooked mushrooms to the sauce. Stir in the crispy bacon. Simmer for a few more minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Serving Suggestions:
Serve your Chicken Coq au Vin with buttery mashed potatoes, crusty bread for soaking up the delicious sauce, or a simple green salad.
Tips for Success:
- Don't skip the searing: Searing the chicken adds incredible flavor.
- Use good quality wine: The wine is a key ingredient, so choose one you enjoy.
- Low and slow is key: Simmering the chicken gently ensures it stays moist and tender.
- Make it ahead: This dish tastes even better the next day!
Enjoy your homemade Chicken Coq au Vin! It's a classic for a reason.
