Coq au Vin, a beloved French classic, embodies the heart and soul of rustic home-style cooking. With its deep, rich flavors and tender chicken, this dish is a true comfort food. Traditionally, Coq au Vin was prepared using an old and tough rooster, requiring extensive cooking to tenderize the meat. However, this modern version uses a typical chicken, making the preparation surprisingly quick. The dish’s magic lies in its hearty combination of succulent chicken, flavorful mushrooms, savory bacon, and a generous dose of red wine. The result is a mouthwatering feast that will transport you to the French countryside. Serve this delectable Coq au Vin with crusty bread or creamy mashed potatoes, and savor every delightful bite of this timeless French classic.
MAKES: 4 servings
TIME: About 40 minutes
INGREDIENTS:
- 1 ounce dried porcini mushrooms
- 4 ounces slab bacon, cut into 1/4-inch dice
- 20 pearl onions, peeled, or 1 large onion, sliced
- 8 ounces button mushrooms, trimmed and roughly chopped
- 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
- 6 cloves garlic, peeled
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 2 cups Burgundy (Pinot Noir) or other fruity red wine
- 2 bay leaves
- Several sprigs fresh thyme
- Several sprigs fresh parsley
- 2 tablespoons butter
- Chopped fresh parsley leaves for garnish
INSTRUCTIONS:
- Start by soaking the dried porcini mushrooms in hot water to cover while you prepare the other ingredients.
- In a large, deep skillet with a lid, cook the diced bacon over medium-high heat, stirring occasionally, until it becomes brown and crispy, releasing its flavorful fat. This should take about 10 minutes. Add the pearl onions, button mushrooms, and chicken pieces to the skillet, positioning the chicken skin side down. Brown the chicken well by rotating and turning the pieces as needed, allowing this process to take 10 to 15 minutes. About halfway through this time, add the peeled garlic and season the chicken with salt and pepper.
- Spoon off any excess fat and pour in the chicken stock, fruity red wine, and herbs, including bay leaves, thyme, and parsley. Adjust the heat to ensure the mixture gently bubbles but doesn’t boil excessively. Cover the skillet and let it cook for approximately 20 minutes, or until the chicken turns tender and is fully cooked. You can confirm this by using an instant-read thermometer to check that the thickest part of the thigh reads 155–165°F. If you prefer, you can remove the breast pieces first, which will cook faster, and keep them warm while the leg pieces finish cooking.
- Drain the soaked porcini mushrooms and add them to the skillet. If desired, strain the mushroom-soaking liquid and add it to the mixture as well. Increase the heat to high and allow the mixture to boil until it reduces by about three-quarters, thickening into a saucy consistency.
- Lower the heat and stir in the butter, adding richness and depth to the sauce. Return the cooked chicken to the pan, reheating it slightly to ensure it is coated with the delightful sauce. If you wish to prepare the dish ahead of time, you can refrigerate it at this point for up to a day and gently reheat it before serving.
- Taste the Coq au Vin, adjusting the seasoning if necessary. Garnish with chopped fresh parsley for a pop of color and serve this delightful French delicacy to your eager guests.
Prepare to be transported to the French countryside with each sumptuous bite of this Coq au Vin. The savory chicken, earthy mushrooms, and robust red wine sauce combine to create a dish that is both rustic and elegant. Share this French culinary masterpiece with your loved ones, and enjoy the warmth and comfort it brings to your dining experience. Bon appétit!
