Coq au Vin: a timeless classic from the French countryside
- Sans noix
Medium, ready to eat in 1 hour and 15 minutes
When I make this dish, I feel like I’m transported to a little rustic French village 100 years ago. It’s a classic Gallic stew made with chicken, red wine, onions, mushrooms, and aromatic herbs. A rich and hearty dish with deep flavours, perfect for a comforting dinner.
Ingrédients
- 1.5kg chicken pieces (such as legs and thighs)
- 250ml red wine (such as Burgundy or Pinot Noir)
- 200ml chicken broth
- 100g bacon or pancetta, diced
- 20 small pearl onions, peeled
- 200g button mushrooms, cleaned and halved
- 2 tablespoons all-purpose flour (gluten-free flour for GF option)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (dairy-free margarine for DF option)
- 3 cloves garlic, minced
- 3 sprigs fresh thyme 2 bay leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Méthode
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced bacon or pancetta and cook until crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
- Season the chicken pieces with salt and pepper, then add them to the pot with the bacon fat. Brown the chicken on all sides, working in batches if necessary. Once browned, remove the chicken from the pot and set it aside.
- In the same pot, add the peeled pearl onions and cook until they start to caramelise. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring to coat them evenly.
- Return the chicken and bacon to the pot, along with any juices that may have accumulated.
- Pour in the red wine and chicken broth, then add the thyme sprigs and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the Coq au Vin simmer gently for about 1 hour or until the chicken is tender and cooked through.
- In a separate pan, melt the butter over medium heat and fry the halved mushrooms until they are golden brown and tender.
- Add the fried mushrooms to the Coq au Vin pot, stirring to incorporate.
- Adjust the seasoning with salt and pepper to taste.
- Serve the Coq au Vin hot, garnished with chopped fresh parsley.
- This dish pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
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