Classic Coq au Vin: A Heartwarming French Chicken Stew

Coq au Vin Recipe

Ingredients:

• 4 chicken thighs and 4 drumsticks (or a whole chicken, cut up)
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken broth
• 4 ounces bacon or lardons, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 cups mushrooms, quartered
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 tablespoons flour
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the chicken, wine, thyme, bay leaves, salt, and pepper. Marinate for at least 2 hours, preferably overnight in the refrigerator.
2. Cook the Bacon:
   • In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
3. Brown the Chicken:
   • Remove chicken from the marinade (reserve marinade) and pat dry. Brown the chicken pieces in the bacon fat until golden, about 5-7 minutes per side. Remove and set aside.
4. Sauté Vegetables:
   • In the same pot, add onions, carrots, and mushrooms. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.
5. Combine and Simmer:
   • Stir in tomato paste and flour, cooking for 2 minutes. Add the reserved marinade and chicken broth, bringing to a simmer. Return the chicken and bacon to the pot.
6. Cook:
   • Cover and simmer on low heat for about 45 minutes, until the chicken is tender. Adjust seasoning as needed.
7. Serve:
   • Garnish with fresh parsley and serve with crusty bread, mashed potatoes, or noodles.

Enjoy your coq au vin!