French·non-vegetarian·medium

Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg chicken legs and thighs; 150 g bacon lardons; 200 g pearl onions; 250 g cremini mushrooms; 750 ml dry red wine (Burgundy); 250 ml chicken stock; 1 tbsp tomato paste; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 3 sprigs fresh thyme; 1 bay leaf; 2 tbsp butter; to taste salt and pepper

There's something magical about coq au vin—a dish that transforms humble chicken into a rich, soul-warming masterpiece. As you simmer the chicken in red wine with smoky bacon, earthy mushrooms, and sweet pearl onions, your kitchen fills with the most intoxicating aroma. The sauce reduces to a glossy, deep burgundy that clings to every piece of tender meat. This is French comfort food at its finest, a recipe passed down through generations. Serve it with crusty bread or buttery mashed potatoes to soak up every last drop of that luscious sauce. It's a labor of love that rewards you with pure, unadulterated joy.

120 min(prep 30 + cook 90)

4 servings

620 kcal

Ingredients

chicken legs and thighs1.5 kg
bacon lardons150 g
pearl onions200 g
cremini mushrooms250 g
dry red wine (Burgundy)750 ml
chicken stock250 ml
tomato paste1 tbsp
garlic cloves, minced2
all-purpose flour2 tbsp
fresh thyme3 sprigs
bay leaf1
butter2 tbsp
salt and pepperto taste

Directions

1
Season the chicken pieces generously with salt and pepper. In a large Dutch oven, cook the bacon lardons over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2
Add the chicken to the pot and brown on all sides until golden, about 8 minutes. Work in batches if needed. Remove chicken and set aside.
3
In the same pot, add the pearl onions and mushrooms. Sauté until lightly browned, about 5 minutes. Add the garlic and tomato paste and cook for 1 minute more.
4
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, then pour in the red wine and chicken stock, scraping up any browned bits. Return the chicken and bacon to the pot, add thyme and bay leaf, and bring to a simmer.
5
Cover and cook over low heat for 45-50 minutes, or until the chicken is tender and cooked through. Stir in the butter to enrich the sauce. Adjust seasoning. Serve hot with crusty bread or mashed potatoes.

#french #comfort-food #wine #chicken

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