Coq au vin… it’s a dish that I grew up eating because my Mom would cook it at least once a month for Sunday night dinner. There are plenty of variations to the dish, but the recipe my Mom has always made reminds me of home, family, comfort.. and it’s just too damn good.

Coq au vin is a popular French dish composed of chicken which is braised in red wine with lardons, mushrooms and shallots. It has SO much flavor and depth and it makes a perfect meal for any season of the year. There are some recipes that are nostalgic and this is definitely one of them. I am so excited to share this delicious recipe!

For this recipe you will need:

1 lb chicken (breasts, legs, thighs, whatever you like!)
4 oz bacon, 1/4″ sliced
1 large shallot, minced
2 cups mushrooms, quartered
2 whole garlic cloves
1 Tbsp tomato paste
1 cup red Burgundy wine
1 cup chicken stock
4 sprigs Thyme
1 bay leaf
2 cups rice
1/2 lemon, zest
1 tsp salt
1 Tbsp unsalted butter
Microgreens, garnish

Begin by preheating the oven to 325 degrees F.
Season the chicken with salt and pepper.Β In a large oven-proof pot or dutch oven, heat 2 Tbsp olive oil over high heat. Once the oil is super hot and almost popping, sear the chicken (skin side down first or seasoned side down) until brown and crusty, about 6-8 minutes. Flip the chicken over and sear for an additional 5 minutes. Remove the chicken from the pot and set aside on a plate.

Add another 1 Tbsp olive oil to the same pot. Cook the bacon until the fat begins to render, about 2 minutes. Add the shallot and mushrooms and season with a sprinkle of salt and pepper. Add the whole garlic cloves and 1 Tbsp tomato paste. *Pincer (to caramelize) the tomato paste by letting it cook for about 2-3 minutes over medium-high heat before adding any liquid.

Next, add the wine, chicken stock, thyme and bay leaf. Give the sauce a gracious stir and add the seared chicken back to the pot. Cover the pot and place into the oven. Braise for 45-60 minutes.

In the meantime, cook the rice and season with a pinch of salt, lemon zest and 1 Tbsp unsalted butter.

When the coq au vin is finished braising, carefully remove the pot from the oven and remove each piece of chicken and place to the side on a plate. Turn the coq au vin sauce over high heat and reduce the liquid by 1/4th.

Once the sauce has reduced, remove the bay leaf from the sauce and return the chicken pieces to the sauce. Season with salt & pepper to taste. Plate over the hot, seasoned rice and garnish with beautiful micro greens. Bon Appetit!

 

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