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–+ servings
Coq au Vin Tastes Provence @CocoaandLavender

Coq au Vin

This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine French
Servings 4 people

Ingredients
  

  • 2 tbsp vegetable oil divided
  • 4 or 5 skin-on, bone-in chicken legs thigh and drumstick
  • kosher salt
  • freshly ground black pepper
  • 12 oz thick-cut bacon* cut crosswise into 1/3-inch slices
  • 3 Carrots peeled, chopped
  • 3 Celery stalks minced
  • 1 oinion minced
  • 4 cups dry red wine, 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 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.
Tried this recipe?Let us know how it was!