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Coq au Vin Recipe
Tender Chicken Braised
in Red Wine
Prep Time: 10 minutes
Cooking Time: 1 hour
In France, Coq au Vin is a classic, rustic dish
that originally used rooster, or older, tough birds that needed tenderizing through
slow-braising. Today, most people use regular chickens but the technique and long-cooking in
red wine add up to extra-tender, flavorful meat. The addition of crisp, smoky bacon and pearl
onions further enhance the dish's natural flavor. We like to use legs and thighs, as the dark
meat has more natural juiciness.
In honor of this dish's French heritage, we're showcasing two French wines for the wine
pairing. Pinot Noir, which is the main red grape of Burgundy (Bourgogne in French), is a great
match, because the lighter tannins don't overwhelm the lighter chicken meat, and the
wine's notes of smokiness and spice bring out those flavors in the dish as well. Our
'Steal' is from Southern France, more of a bright, ripe New World-style wine, while our
'Splurge' is more of a classic red Burgundy.
2009 Domaine Faiveley Mercurey Rouge,
Layered aroma and flavors showing a mix of spices and red berries
with smooth tannins. ($27)
2011 HobNob Pinot Noir,
A new-world styled wine from France, this is fruit-forward,
soft and ripe. ($13)
Buy at Wine.com
Vin Ingredients:3-4 lbs chicken legs + thighs, bone-in with
8 strips thick cut bacon
1 cup sliced white mushrooms
1 yellow onion
2 garlic cloves
1/4 cup olive oil
2 cups chicken stock
1 cup dry red wine
1/3 cup flour
2 tbsp butter
1 tbsp corn starch
handful of fresh thyme
1 tbsp tomato paste
1 bay leaf
Coq au Vin Cooking Instructions:
Chop onion, mince garlic. Remove thyme leaves from stems and finely chop. Rough chop bacon into
thin strips. Reserve all items separately.
2.) Generously season chicken on all sides with salt and pepper. Place flour on a flat dish,
then coat each piece of chicken on all sides with flour. Lightly shake off excess.
3.) In a large cast iron pot over med high heat fry bacon, ~5 minutes until pieces are crispy.
Remove bacon and keep fat in the pot.
4.) Add olive oil to pot, then add chicken in batches to brown the top and bottom of each piece
until crispy. Remove chicken and reserve.
5.) Add onion to pot and cook for 2-3 minutes, then add garlic and thyme and stir for another 2
minutes until onion is translucent.
6.) Add butter and mushrooms and cook for 3 minutes. Add wine and deglaze pan, using a wooden
spoon to gently scrape browned bits from the bottom of the pot so it dissolves into cooking
liquid. Allow wine to cook off, ~5 minutes.
7.) Add tomato paste, bay leaf, chicken stock, bacon, 1 tsp salt, fresh pepper to taste, and
cornstarch and stir to mix.
8.) Place chicken in liquid skin-side up, making sure that the liquid doesn't completely cover
chicken - the top of the skin should stay exposed. Remove some liquid if there's too much. Turn
the heat down to low and simmer covered for 2.5 hours.
9.) About a half hour before chicken is done, put a pot of water on high heat and add
egg noodles once at a boil. Cook for 6-8 minutes, until noodles are tender all the way through.
Strain, and serve with a generous helping of chicken and the braising liquid with all its
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