Entrée: France – Coq au vin (Roost braised in red wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

1 whole chicken, about 3.5 lb (1.6 kg), cut into 8 pieces
4 oz / 115 g bacon, diced
2 cups (480 ml) red wine (Burgundy or Pinot Noir)
1 cup (240 ml) chicken stock
12 pearl onions, peeled
8 oz / 225 g mushrooms, halved
2 tbsp (30 ml) tomato paste
2 tbsp (15 g) flour
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 tbsp (30 g) butter
Salt and black pepper to taste

Instructions

1. Season chicken pieces with salt and pepper. In a large Dutch oven, brown bacon until crisp; remove and set aside.
2. Brown chicken in batches in the bacon fat until golden; transfer to a plate.
3. Add butter, sauté pearl onions and mushrooms until lightly browned; add garlic and tomato paste and cook 1 minute.
4. Sprinkle flour, stir to combine, then slowly add wine and chicken stock while scraping browned bits.
5. Return chicken and bacon to the pot, add thyme and bay leaf, bring to a simmer.
6. Cover and simmer gently on the stovetop or in a 325°F (160°C) oven for 45–60 minutes until chicken is tender.
7. Remove herbs, adjust seasoning, and serve with mashed potatoes or buttered noodles.