Coq au Vin for Four
Immerse yourself in a culinary journey to the heart of France with this classic Coq au Vin. Traditionally a peasant dish, it has evolved into a sophisticated, rich, and heartwarming meal enjoyed in the finest of French culinary traditions. This dish, with its tender chicken, aromatic vegetables, and a deep, flavorful wine sauce, promises to captivate and satisfy your taste buds. Pair it with a fresh baguette to soak up the sauce and a glass of the same Burgundy wine for the ultimate dining experience.
Ingredients
- 1 whole chicken, cut into pieces
- 1 bottle Burgundy red wine
- 2 carrots, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 200g bacon, diced
- 200g mushrooms, quartered
- 2 tbsp tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Olive oil, for cooking
Method
- In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the Dutch oven.
- Season the chicken pieces with salt and pepper. Brown the chicken in the Dutch oven, in batches if necessary, until golden brown all over. Remove the chicken and set aside.
- In the same pot, add the carrots, onion, and garlic. Sauté until the onions become translucent and the carrots soften, about 5-7 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the Burgundy red wine, scraping the bottom of the pot to release all the delectable brown bits. Add the bay leaf and thyme sprigs.
- Return the chicken and bacon to the pot, bringing the mixture to a boil. Reduce the heat, cover, and let it simmer for about 1.5 to 2 hours, until the chicken is tender.
- In the final 20 minutes of cooking, add the quartered mushrooms and let them simmer in the sauce.
- Before serving, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed. Serve the Coq au Vin hot, ideally with a fresh baguette to mop up the delicious sauce.
Tips
- For an even deeper flavor, marinate the chicken pieces in the wine with the bay leaf and thyme overnight. Drain and pat the chicken dry before browning.
- For the ultimate experience, serve with a glass of the same Burgundy wine used in the cooking.
- Make this dish a day in advance, as the flavors will meld and improve even more after a day in the refrigerator.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 180 kcal (753 kJ) | 540 kcal (2259 kJ) |
| Fat | 9g | 27g |
| Saturated Fat | 3g | 9g |
| Carbohydrates | 4g | 12g |
| Sugars | 2g | 6g |
| Protein | 15g | 45g |
| Salt | 1g |
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