French Bistro Coq au Vin
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteA 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
This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
Ingredients
- 2 tbsp vegetable oil divided
- 4 or 5 chicken legs and thighs skin-on, bone-in
- kosher salt
- freshly ground black pepper
- 12 oz thick-cut bacon* cut crosswise into 1/3-inch slices
- 3 carrots peeled, chopped
- 3 stalks celery minced
- 1 onion minced
- 4 cups red wine dry (such as Burgundy), divided
- 1/2 cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs thyme
- 6 sprigs rosemary
- 1 lb wild mushrooms cut in bite-size pieces
Instructions
- Preheat oven to 350°F.
- Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat.
- Season chicken with salt and pepper.
- Cook chicken in batches until browned, 5-6 minutes per side.
- Transfer to a plate and drain fat from pot.
- Add bacon to pot; cook until rendered. Drain all but 1 tablespoon fat from the pan.
- Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes.
- Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes.
- Add remaining 3 cups wine. Gently boil, stirring occasionally until wine is reduced by half, about 15-20 minutes.
- Return chicken to pot.
- Add broth.
- Tie thyme and rosemary sprigs together; add to pot.
- Bring to a boil and cover pot.
- Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat.
- Add mushrooms; sauté until browned, about 5 minutes.
- Transfer chicken from sauce to pot with mushrooms; keep warm.
- Simmer sauce over medium heat until reduced by 1/3, about 20 minutes.
- Season with salt and pepper. Go lightly on the salt until you taste it.
- Add mushrooms and chicken to sauce.
Notes
For the bacon - David used salt pork to avoid a smoky flavourFor the mushrooms - use baby bellas, shiitake & oyster mushroomsCoq au Vin can be made 3 days ahead. Chill uncovered until cold. Cover, keep chilled. Rewarm before serving.
Tried this recipe?Let us know how it was!
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2 Comments
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!
Hi David I agree smoked bacon would “kill” the flavour. Thanks for another simply delicious recipe.