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Savory Coq Au Vin

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This Rustic French Coq Au Vin features tender chicken simmered in a rich sauce made with Burgundy grape juice and aromatic herbs. It’s a comforting dish that brings warmth and nostalgia to any gathering.

Ingredients

Scale
  • 4 pounds of bone-in chicken pieces (thighs, drumsticks, and breasts)
  • 2 cups Burgundy wine (preferably a Pinot Noir)
  • 1 cup low-sodium chicken broth
  • 1/4 cup brandy (optional, but recommended)
  • 4 ounces of bacon or lardons, diced
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms, halved
  • 2 large carrots, sliced into rounds
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Begin by heating a large Dutch oven over medium heat. Add the diced bacon and cook for about 5-7 minutes until crispy. The bacon should be golden and have rendered most of its fat. Avoid overcrowding the pan as this may cause the bacon to steam instead of crisp.
  2. Once the bacon is crispy, remove it with a slotted spoon and set it aside, leaving the rendered fat in the pot. Increase the heat slightly, and add 2 tablespoons of olive oil. This adds extra richness.
  3. Season the chicken pieces with salt and pepper. In batches, brown the chicken in the hot oil, skin-side down first, for about 5-6 minutes until the skin is golden brown. Flip and brown the other side for an additional 4-5 minutes. Avoid moving the chicken too much to ensure a proper sear.
  4. Once browned, remove the chicken and place it on a plate. Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent. Stir occasionally to prevent burning.
  5. Next, add the minced garlic and sauté for an additional minute until fragrant. Garlic burns quickly, so keep an eye on it!
  6. Stir in the halved mushrooms and sliced carrots, cooking for about 5 minutes until they start to soften and brown slightly. This step enhances their flavor.
  7. Add the tomato paste, fresh thyme, and bay leaves to the pot, stirring for about 1 minute to incorporate. The aroma should be inviting; this is the foundation of your sauce.
  8. Pour in the Burgundy grape juice and chicken broth, scraping any brown bits from the bottom of the pot. This adds depth of flavor.
  9. Return the browned chicken and crispy bacon to the pot. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 1.5 hours, turning the chicken halfway through. The sauce should reduce and thicken slightly.
  10. After 1.5 hours, test the chicken for tenderness — it should easily shred with a fork. If desired, stir in flour for additional thickening, cooking for an extra 5 minutes.
  11. Remove from heat and let it rest for about 10 minutes before serving. Garnish with fresh parsley for a pop of color.

Nutrition

Keywords: For the most flavorful dish, marinate the chicken in Burgundy grape juice overnight. Using a heavy-bottomed Dutch oven will distribute heat evenly, preventing hot spots and ensuring that your chicken cooks uniformly.

Find it online: https://softtasty.com/savory-coq-au-vin-with-grape-essence/