When trying to concoct a dish for “three French hens”, we came across a multitude of options, but none sounded as sophisticated (or were as fun to say) as coq au vin.
Pronounced “coke o’ van”, you aren’t sure if someone is offering you an illegal drug or a ride in a scary panel van that’s supposedly full of candy and puppies.
The literal translation is “cock in wine”……
…So ANYWAY, it’s a close sister to our boeuf bourguignon. You’ll find many similarities in the dishes, both complex and rich in flavors…Oh who are we kidding? They both have an ENTIRE bottle of wine in them. OF COURSE they are delicious!
coq au vin adapted from bon appetit, December 2012
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 to 2 1/2 pounds chicken, bone-in thighs and drumsticks
- 12 ounces thick-cut bacon, diced to 1/2″ pieces
- 3/4 cups carrots, chopped
- 3/4 cups celery, finely chopped
- 3/4 cups onion, chopped
- 3 cloves of garlic, minced
- 1 – 750-mL bottle dry red wine, we like a pinot noir
- 1/2 cup tawny port
- 1/2 cup tomato paste
- 4 cups chicken broth
- 12 sprigs thyme
- 6 to 7 sprigs rosemary
- 1 pound mushrooms, finely chopped
Preheat oven to 350 degrees.
In a large Dutch oven, or other heavy-bottomed oven-safe pot, heat oil over medium-high heat. Season chicken pieces with salt and pepper and cook chicken in batches for about 10 minutes, turning halfway through cooking time. Set aside on a plate.
Once the chicken is cooked and set aside, add the bacon to the pot. Cook until slightly crispy, about 5-6 minutes. Add carrots, celery, onion and garlic to the bacon. Cook until tender, about 7-8 minutes.
Add 1 cup of the wine and the tomato paste and simmer for 3 minutes. Add the rest of the bottle of wine and port and boil for 15-20 minutes or until the liquid is reduced by half. Using cooking twine, secure the sprigs of rosemary and thyme together and add to pot with chicken and broth. Bring back to a boil and cover pot. Bake in oven for about 1 to 1 1/2 hours, or until chicken is tender.
Meanwhile, heat the butter in a large pot over medium-high. Sauté mushrooms until browned, about 5 minutes. Set aside.
Remove chicken from sauce and add to pan with mushrooms to keep warm. Season sauce with salt and pepper and bring to a boil and cook until reduced by a third, about 20 minutes. Add chicken and mushrooms to sauce and simmer for an additional 5 minutes. Serve while hot.