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French Bistro Coq au Vin

A traditional French bistro is an interesting study in dining psychology. The tables are impossibly close together, yet it ‘s hard to make out the neighbour’s conversation as sound reverberates off all the hard surfaces. The decor is basic; the chairs are not chosen for lingering, and the table settings are ordinary. Yet, there is a “je ne sais quoi” attraction to eating in a frenzied environment. Personally, I think it is because one’s expectations are fixated on time-tested recipes such as Coq au Vin. This recipe is by our friend David @ Cocoa & Lavender.

 

coq au vin #TastesofProvence @CocoaandLavender
Coq au Vin
Print Recipe
This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2.5 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2.5 hours
coq au vin #TastesofProvence @CocoaandLavender
Coq au Vin
Print Recipe
This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2.5 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350°F.
  2. Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat.
  3. Season chicken with salt and pepper.
  4. Cook chicken in batches until browned, 5-6 minutes per side.
  5. Transfer to a plate and drain fat from pot.
  6. Add bacon to pot; cook until rendered. Drain all but 1 tablespoon fat from the pan.
  7. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes.
  8. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes.
  9. Add remaining 3 cups wine. Gently boil, stirring occasionally until wine is reduced by half, about 15-20 minutes.
  10. Return chicken to pot.
  11. Add broth.
  12. Tie thyme and rosemary sprigs together; add to pot.
  13. Bring to a boil and cover pot.
  14. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
  15. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat.
  16. Add mushrooms; sauté until browned, about 5 minutes.
  17. Transfer chicken from sauce to pot with mushrooms; keep warm.
  18. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes.
  19. Season with salt and pepper. Go lightly on the salt until you taste it.
  20. Add mushrooms and chicken to sauce.
Recipe Notes

For the bacon - David used salt pork to avoid a smoky flavour

For the mushrooms - use baby bellas, shiitake & oyster mushrooms

Coq au Vin can be made 3 days ahead. Chill uncovered until cold. Cover, keep chilled. Rewarm before serving.

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

2 Comments

  1. David
    October 8, 2016 at 10:54 am — Reply

    As I mentioned in the post, I prefer salt pork to American smoked bacon. The bacon overwhelms the flavors. Try it, and you will see!

    • CKAdmin
      October 8, 2016 at 1:03 pm — Reply

      Hi David I agree smoked bacon would “kill” the flavour. Thanks for another simply delicious recipe.

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