Rooster in wine - Coq au Vin Traditional Dish from France

Coq au Vin: A Traditional French Dish

Rooster in wine – Coq au Vin, is a classic French dish that dates back centuries. Originating from the rustic, countryside kitchens of France, this dish exemplifies the elegance and depth of French cuisine, transforming simple ingredients into a rich, flavourful masterpiece.

Historically, Coq au Vin was a way to tenderize an older rooster (which can be tough), and slow-cooking it in wine to break down the meat and enhance its flavours. While today’s versions often use chicken instead of rooster, the essence of the dish remains the same: a long, slow braise in wine, resulting in tender meat and a deeply flavoured sauce.

Preparation

The dish typically begins by browning pieces of chicken in rendered bacon fat. The addition of lardons (small pieces of pork or bacon) contributes a smoky depth to the dish. After the chicken is browned, vegetables such as onions, garlic, and carrots are sautéed in the same pot. Mushrooms are also commonly added, contributing an earthy flavour.

Once the vegetables are sautéed, the pot is deglazed with red wine, traditionally a robust Burgundy, although regional variations may use other types of wine. The chicken is then returned to the pot, along with herbs like thyme and bay leaves, and everything is simmered together for hours. The wine reduces, mixing with the juices from the chicken, vegetables, and herbs to create a velvety, flavourful sauce.

Serving the Coq Au Vin

Coq au Vin is typically served with boiled potatoes, noodles, or crusty French bread, which are perfect for soaking up the rich sauce. This dish 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.

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.

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.

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.

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.

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.

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.

Braise the Chicken: Add the chicken broth, thyme, bay leaf, and the reserved bacon. Return the browned chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 45 minutes to 1 hour, until the chicken is tender and fully cooked.

Serve: Once done, remove the bay leaf and thyme sprigs. Taste the sauce and adjust the 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!