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Chicken Coq au Vin

Damn.Delicious.ATX has really been taking off and I couldn’t be more excited. One of the meals on my menu is a delicious and comforting French classic known as chicken coq au vin.

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This authentic French dish has such an interesting history behind it. Coq au vin literally means “rooster in wine” and it is a prime example of braising meat on a bone until super tender with a rich, extremely tasty braising liquid left behind. Sometime between 1589 – 1601, King Henri IV proclaimed “I want there to be no peasant in my realm so poor that he will not have a chicken in his pot every Sunday,”  in his mission to successfully promote general welfare. Little did King Henri IV- also known as Henry the Great- know that coq au vin would become such a classic dish that people still cook and love to eat all over the world.

I love this dish during the Fall and Winter months because it’s hearty, warm, comforting and filling. Braising does require more cooking time than other cooking methods; however, the end result is so worth it. Let the oven do most of the work while you wait to devour such a traditional, classic dish.

Bonus! If you’re in the Austin, TX area, this recipe is on my Damn.Delicious.ATX meal prep menu. Place your order today by emailing me: jilljanszen@gmail.com

Bon Appetit!

Chicken Coq au Vin

A classic French dish so rich in flavor you will want to drink the braising liquid.
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Cuisine French
Servings 6 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Tongs

Ingredients
  

  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 1 3 lb Organic Chicken fabricated (or breast, 2 legs and 2 thighs)
  • 1 lb Assorrted Mushrooms button & baby bellas
  • 1 small Yellow Onion small dice
  • 2 medium Carrots small dice
  • 3 cloves Garlic minced
  • 6 oz Pancetta small dice
  • 2 Tbsp Tomato Paste
  • 4 cups Dry Red Wine
  • 4 cups Chicken Stock
  • 3 sprigs Fresh Thyme
  • 3 sprigs Fresh Rosemary
  • 2 Bay Leafs
  • Kosher Salt & Fresh Black Pepper to taste
  • 2 tsp Herbs de Provence
  • 2 cups White Rice makes 4 cups
  • Freshly Chopped Parsley garnish

Instructions
 

  • Preheat oven to 350 degrees F.
  • Pat down the chicken with paper towels. This ensures the chicken will brown and crisp nicely when searing. Season the chicken on both sides with salt, pepper and herbs de provence.
  • In a large, oven-proof pot, heat the olive oil and butter of medium high heat.
  • Once the butter is melted, sear the chicken breasts, thighs and drumsticks skin-side down until brown and crispy, about 5-6 minutes. *If you need to work in batches, that's fine! It's OK to have skinless chicken as the skin will come off later anyways. I just like the extra flavor which comes from rendering the chicken skin.*
  • Once all of the chicken is browned on both sides, remove from the pot and set aside.
  • Add the diced pancetta to the pot and render over medium heat.
  • Then, add the carrots and onions to the pot and sprinkle with a pinch of salt and pepper. Cook until the veggies are tender, about 6-8 minutes.
  • Then, add the tomato paste and caramelize, about 2-3 minutes.
  • Add half of the mushrooms to the pot.
  • Deglaze the pot with a splash of wine. Allow to evaporate while the tomato paste continues to cook into the vegetables.
  • Next, pour the remaining bottle of wine into the pot followed by the chicken stock.
  • Return the chicken to the pot along with the fresh thyme, rosemary and bay leaves.
  • Bring everything to a boil before covering with a lid and placing the entire pot into the oven.
  • Allow to cook for 1.5 hours.
  • While the coq au vin is in the oven, cook the rice.
  • After 1.5 hours, carefully remove the hot pot from the oven. Place back onto the stove.
  • Remove the chicken from the pot and transfer to a cuttng board. Using two forks, shred the chicken.
  • Remove and discared the thyme, rosemary and bay leaves.
  • Crank the heat up and allow the sauce to reduce and slightly thicken, about 10-12 minutes.
  • While the sauce is reducing, saute the remaining mushrooms in a separate saute pan over medium heat with 1 Tbsp olive oil. Season with salt & pepper.
  • Add the mushrooms and shredded chicken to the pot.
  • Season with salt & pepper to taste and garnish with fresh parsley. YUM!

XX,

JJ

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