Rooster in Wine - Coq au Vin Traditional Dish from France

Coq au Vin: A Traditional French Dish

Rooster in wine, meaning “Coq au Vin”, is a classic French dish with rustic origins. Traditionally, it was a way to tenderize tough rooster meat by slow-cooking it in wine, a method that remains unchanged even as modern versions use chicken instead. Rooster in wine begins with browning chicken in rendered bacon fat, followed by sautéing onions, garlic, carrots, and mushrooms for depth of flavour. Red wine, typically Burgundy, deglazes the pot, blending with herbs like thyme and bay leaf to create a rich, velvety sauce. Simmered slowly, the dish develops deep flavours and tender meat. Despite its humble beginnings, Coq au Vin has become a beloved French staple, celebrated for its comforting yet sophisticated taste.

A Beloved Dish Worldwide

Rooster in wine is the epitome of French country cooking, where patience and simple ingredients come together to create something truly special. Despite its humble origins, Coq au Vin has become a beloved dish worldwide, representing the heart and soul of French culinary tradition. In conclusion, its timeless appeal lies in its ability to transform basic components into a dish that is both comforting and sophisticated.

Coq au Vin: A Traditional French Recipe

Ingredients:

1 whole chicken (about 4 pounds), cut into 8 pieces (or bone-in chicken thighs and legs)
6 oz (170g) bacon, cut into lardons (small pieces)
2 tablespoons butter
2 tablespoons olive oil
2 cups red wine (Burgundy is traditional, but any dry red wine works)
1 cup chicken broth
1 large onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
8 oz (225g) mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 bay leaf
4-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Chicken

Season the chicken pieces with salt and pepper on both sides. Set aside.
1. Cook the Bacon: In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Add the bacon lardons and cook until crispy and browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Brown the Chicken: Increase the heat to medium-high. In the same pot, brown the chicken pieces in batches, skin side down first, until they are golden on all sides. This should take about 5-7 minutes per batch. Once browned, remove the chicken and set it aside with the bacon.

Prepare the Vegetables

1. Sauté the Vegetables: Add the chopped onion, carrots, and garlic to the pot and cook until the onion is softened, about 5 minutes. Add the mushrooms and cook for another 5 minutes until they begin to brown.
2. Add Flour and Tomato Paste: Stir in the tomato paste and flour, coating the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
4. Braise the Chicken: Add the chicken broth, thyme, bay leaf, and the reserved bacon. Return the browned chicken pieces to the pot. Bring to simmer, and reduce the heat to low. Cover the pot and let it cook gently for about 45 minutes or until the chicken is tender and fully cooked.

Serve

Once done, remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley.

Serving Suggestions: Serve Coq au Vin with boiled potatoes, buttered noodles, or crusty French bread to soak up the rich, flavourful sauce.

Enjoy this classic French dish with a glass of wine!