Savor French Elegance: Coq au Vin

Coq au Vin is a classic French dish that exemplifies the elegance and rich flavors of French cuisine. This traditional recipe features chicken slow-cooked in red wine with mushrooms, onions, and bacon, creating a deeply flavorful and aromatic stew. Perfect for a special dinner or to impress guests, Coq au Vin is a testament to the art of French cooking.

Ingredients:

For the Chicken:

• 1 whole chicken (about 4 lbs), cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 tablespoons tomato paste
• 2 cups red wine (preferably Burgundy)
• 2 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for beurre manié)

For Garnish:

• Fresh parsley, chopped

Instructions:

Preparing the Chicken:

1. Season and Dredge:
   • Season the chicken pieces with salt and pepper. Lightly coat them with 2 tablespoons of flour, shaking off any excess.
2. Cook the Bacon:
   • In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Brown the Chicken:
   • Add the olive oil to the pot with the bacon fat. Brown the chicken pieces in batches until golden brown on all sides. Transfer the browned chicken to a plate and set aside.

Making the Stew:

1. Sauté the Vegetables:
   • In the same pot, add the chopped onion and carrots. Sauté until the onion is translucent and the carrots are starting to soften, about 5 minutes. Add the minced garlic and mushrooms, and cook for another 2-3 minutes.
2. Add Tomato Paste and Wine:
   • Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.
3. Combine Ingredients:
   • Return the browned chicken and crispy bacon to the pot. Add the chicken broth, bay leaf, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 1 1/2 to 2 hours, or until the chicken is tender and the flavors have melded together.

Finishing the Dish:

1. Thicken the Sauce:
   • In a small bowl, mash together the butter and 2 tablespoons of flour to form a paste (beurre manié). Stir this into the stew to thicken the sauce. Let it cook for another 5-10 minutes.
2. Adjust Seasoning:
   • Taste the stew and adjust the seasoning with salt and pepper if necessary. Remove the bay leaf.

Serving:

1. Plate the Dish:
   • Serve the Coq au Vin in bowls, garnished with chopped fresh parsley.
2. Accompaniments:
   • Pair this dish with crusty French bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Coq au Vin is a quintessential French dish that brings the flavors of the French countryside to your table. With its rich, savory sauce and tender chicken, this dish is perfect for a special occasion or a cozy night in. Enjoy the elegance and tradition of French cuisine with this classic recipe. Bon appétit!