Recipe of the Week: Coq au Vin

A rich and flavorful French classic that warms the heart and soul.

Coq au Vin is a classic French dish that translates to 'rooster in wine.' Originating from the Burgundy region, it's a comforting meal traditionally made with rooster, slow-cooked with red wine, mushrooms, onions, and lardons. Julia Child popularized this dish in the United States, and it has since become a beloved comfort food worldwide due to its deep, hearty flavors and the melt-in-your-mouth tenderness of the chicken.

🛒 Ingredients

For the marinade

• 1 bottle of red wine (750ml)
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme

For the chicken

• 1 whole chicken, cut into 8 pieces
• Salt and pepper, to taste

For the stew

• 2 tablespoons olive oil
• 150g bacon or lardons, chopped
• 250g button mushrooms, halved
• 12 pearl onions, peeled
• 1 tablespoon all-purpose flour

For seasoning

• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups chicken stock or broth

For garnish

• Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large dish, combine the chicken pieces, red wine, bay leaves, peppercorns, and thyme. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 2: Prepare ingredients

Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade for later use. Season the chicken with salt and pepper to taste.

Step 3: Brown the bacon and onions

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the bacon and cook until it is golden brown and crisp. Remove the bacon with a slotted spoon and set aside. Add the pearl onions to the pot and cook until golden brown, about 5 minutes.

Step 4: Brown the chicken

Add the chicken pieces to the pot in batches, and brown them on all sides. Remove the chicken and set aside.

Step 5: Cook mushrooms

In the same pot, add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.

Step 6: Combine ingredients

Sprinkle the flour over the mushrooms and stir to coat. Add the garlic and tomato paste, stirring to combine.

Step 7: Simmer the stew

Slowly add the reserved marinade and chicken stock, stirring to combine. Return the chicken and bacon to the pot. Bring to a simmer, cover partially, and cook gently for about 1.5 hours, until the chicken is tender and the sauce has thickened.

Step 8: Garnish and serve

Adjust the seasoning with salt and pepper if needed. Garnish with chopped fresh parsley before serving warm with crusty bread or mashed potatoes.