Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 6 slices of bacon, chopped
- 2 cups of red wine
- 2 cups of chicken broth
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
3. Season the chicken pieces with salt and pepper. In the same pot, brown the chicken in the bacon fat until golden brown on all sides. Remove the chicken and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add the tomato paste and flour to the pot and stir until combined.
6. Pour in the red wine and chicken broth, and stir to combine.
7. Add the bouquet garni, bacon, and chicken back to the pot.
8. Cover the pot with a lid and place in the preheated oven. Cook for 1 1/2 to 2 hours, or until the chicken is tender and cooked through.
9. Remove the pot from the oven and discard the bouquet garni.
10. In a small saucepan, melt the butter with the olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes.
11. Add the mushrooms to the pot with the chicken and stir to combine.
12. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- Use turkey or duck instead of chicken
- Use beef broth instead of chicken broth
- Use white wine instead of red wine
Variations:
- Add pearl onions to the pot for a classic coq au vin flavor
- Use different herbs in the bouquet garni, such as rosemary or sage
- Add chopped carrots and celery to the pot for a heartier meal
Tips and tricks:
- Use a good quality red wine for the best flavor
- Brown the chicken in batches to avoid overcrowding the pot
- Make sure to remove the bouquet garni before serving
- Serve with a side salad or roasted vegetables for a complete meal
Storage instructions:
Store any leftover coq au vin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coq au vin in a pot over medium heat until heated through.
Presentation ideas:
Serve the coq au vin in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped fresh parsley or thyme for a pop of color and flavor.
Pairings:
Pair the coq au vin with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve the coq au vin with crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer the pot uncovered for a few minutes to thicken it up.
- If the chicken is tough, it may need to cook longer in the oven.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coq au vin is a classic French dish that dates back to the Middle Ages. It was traditionally made with rooster, but chicken is now commonly used.
Flavor profiles:
Coq au vin is a rich and savory dish with flavors of red wine, bacon, and herbs.
Serving suggestions:
Serve the coq au vin with a side salad or roasted vegetables for a complete meal.
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Region: French