Coq au Vin

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr 5 mins
    • Yield
    • 1 pot

Coq au vin is a traditional French dish of chicken cooked with wine, lardons and mushrooms.

With the addition of kosher veal or duck bacon, this recipe goes from delicious to extraordinary. It adds another layer of amazing depth that a kosher recipe could never achieve before. The rich flavors are layered and layered, creating and unbelievable dance of happiness in your mouth!

It does take some time to achieve this but it’s very worth it. This is French comfort food at its finest. I like to serve it with a crusty baguette. Enjoy!

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Ingredients

  • 3 1/2 lb roaster chicken, cut into 6 pieces
  • kosher salt and fresh ground pepper to taste
  • 8 oz veal or duck bacon, cut into 1-inch slices
  • 2 onions, peeled, trimmed and quartered
  • 2 celery stalks, washed, trimmed and cut into 1-inch chunks
  • 2 carrots, peeled and cut into 1-inch chunks
  • 1 leek, top only, rinsed and diced
  • 1 bottle Burgundy or pinot noir
  • 6 sprigs thyme
  • 5 sprigs curly leaf parsley
  • 5 cups rich chicken stock
  • 2 1/2 tbsp tomato paste
  • 1 cup pearl onions, peeled fresh or frozen
  • 2 cups mushrooms, quartered
  • 3 tbsp olive oil

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit.
  • 2. Season chicken on all sides with salt and pepper. In a heavy bottomed pot or dutch oven, heat olive oil over medium high heat. Brown chicken on all sides. Take your time, and lower the heat if necessary, to make sure the chicken doesn't burn. Once the chicken is brown, remove and set aside.
  • 3. Add kosher bacon. Fry until browned. Add onions, celery, carrots and leek. Brown lightly.
  • 4. Deglaze pan with the wine. Add the thyme and parsley. Bring mixture to a boil. Season with salt and pepper.
  • 5. Return browned chicken to the pot. Add the stock and tomato paste. If the stock doesn't bring the level of liquid to just below the top of the chicken, then add a little water. Bring the whole pot to a boil and reduce the heat. Simmer for 10 minutes.
  • 6. Place a parchment paper round onto the surface of the stew then put the lid on and put the whole pot into the preheated oven.
  • 7. Bake for 45 minutes. Remove from oven and discard parchment paper. Turn chicken over and add mushrooms and pearl onions. Cover and return to oven for 45 minutes.
  • 8. Carefully take the pot out of the oven. Ladle a few cups of the cooking stock into a saucepan, and reduce the sauce to your desired thickness over high heat. Taste and season appropriately. If it reduces too much just add a little cooking liquid the pan.
  • 9. Add the chicken to reduced sauce and turn to coat and rewarm. Serve with some mashed potatoes or crusty bread.

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit.
  • 2. Season chicken on all sides with salt and pepper. In a heavy bottomed pot or dutch oven, heat olive oil over medium high heat. Brown chicken on all sides. Take your time, and lower the heat if necessary, to make sure the chicken doesn't burn. Once the chicken is brown, remove and set aside.
  • 3. Add kosher bacon. Fry until browned. Add onions, celery, carrots and leek. Brown lightly.
  • 4. Deglaze pan with the wine. Add the thyme and parsley. Bring mixture to a boil. Season with salt and pepper.
  • 5. Return browned chicken to the pot. Add the stock and tomato paste. If the stock doesn't bring the level of liquid to just below the top of the chicken, then add a little water. Bring the whole pot to a boil and reduce the heat. Simmer for 10 minutes.
  • 6. Place a parchment paper round onto the surface of the stew then put the lid on and put the whole pot into the preheated oven.
  • 7. Bake for 45 minutes. Remove from oven and discard parchment paper. Turn chicken over and add mushrooms and pearl onions. Cover and return to oven for 45 minutes.
  • 8. Carefully take the pot out of the oven. Ladle a few cups of the cooking stock into a saucepan, and reduce the sauce to your desired thickness over high heat. Taste and season appropriately. If it reduces too much just add a little cooking liquid the pan.
  • 9. Add the chicken to reduced sauce and turn to coat and rewarm. Serve with some mashed potatoes or crusty bread.

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  • Average Rating

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