Classic Coq au Vin: French Chicken Stew Richly Flavored with Red Wine
Classic Coq au Vin: French Chicken Stew Richly Flavored with Red Wine
A Unique Dinner Menu: French Classic Coq au Vin
Slow-cooked to perfection with tender chicken infused with the deep flavor of red wine. This Coq au Vin is a delightful dish featuring various vegetables, offering a truly enjoyable eating experience. The rich, savory broth is incredibly appealing, making you want to keep coming back for more. Enjoy a wonderfully satisfying meal that’s perfect for a special dinner.
Ingredients- 1.1kg Chicken (cut for stewing)
- 160g Bacon, thick-cut
- 270g Button Mushrooms
- 2 Onions
- 2 Potatoes
- 1 Carrot
- 12 Cherry Tomatoes
- 8 Whole Garlic Cloves
- 5 Dried Plums (optional, for added sweetness)
- 2 Tbsp Olive Oil
- 20g Butter
- 700ml Dry Red Wine (essential for flavor)
- 160ml Water
- 3 Tbsp All-purpose Flour (for coating chicken)
- 6g Chicken Stock (for depth of flavor)
- 1.5 Tbsp Worcestershire Sauce
- Salt & freshly ground Black Pepper, to taste
- Fresh Herbs (Thyme, Rosemary, Basil), a few sprigs
For Serving- Warm Baguette or Bread
- Steamed Rice
- Warm Baguette or Bread
- Steamed Rice
Cooking Instructions
Step 1
If using a whole chicken, cut it into serving pieces. Using chicken pieces specifically sold for stews (like ‘dak-doritang’ in Korean markets) will make preparation easier. (Tip: Removing excess fatty skin can result in a cleaner, more refined flavor.)
Step 2
Examine the chicken pieces closely. You might find small blood clots or remnants of internal organs between the bones. Rinse them thoroughly under cold running water to ensure they are clean.
Step 3
After rinsing and patting the chicken dry with paper towels, season it with 1 tsp salt and 1/3 tsp black pepper. Then, toss the chicken with 3 Tbsp of flour, ensuring each piece is evenly coated. This step helps to seal in moisture and allows the chicken to brown nicely.
Step 4
Halve the button mushrooms and cherry tomatoes. Peel the potatoes and carrot, then cut them into bite-sized pieces. Slice the onions into wedges or large chunks.
Step 5
Cut the bacon into bite-sized pieces. Thinly slice the whole garlic cloves.
Step 6
Heat 2 Tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the bacon and sliced garlic. Sauté until the garlic is lightly golden and fragrant, about 2 minutes. Be careful not to burn the garlic. Remove the bacon and garlic from the pot and set aside.
Step 7
In the same pot with the rendered bacon fat, add the floured chicken pieces. Sear over medium-low heat until golden brown on all sides, about 15 minutes. This browning step is crucial for developing deep flavor.
Step 8
While the chicken is searing, melt the butter in a separate frying pan over medium heat. Add the halved cherry tomatoes and sauté for about 2 minutes until they start to soften slightly.
Step 9
Add the prepared vegetables (mushrooms, onions, carrots, potatoes) to the frying pan with the tomatoes. Season with 1 tsp salt and 1/3 tsp black pepper. Sauté for about 13 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly softened. This brings out their natural sweetness.
Step 10
Once the chicken is nicely browned, return the sautéed vegetables to the pot with the chicken. Pour in the red wine, water, chicken stock, and Worcestershire sauce. Add the fresh herb sprigs. Bring to a boil over high heat with the lid off to allow some of the alcohol to evaporate. Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 1 hour and 30 minutes, or until the chicken is very tender and the flavors have melded beautifully. The longer it simmers, the richer the taste.
Step 11
About 10 minutes before serving, remove and discard the herb sprigs from the pot. If using, add the dried plums and continue to simmer for the final 10 minutes. The dried plums add a subtle sweetness and unique character, but the dish is still delicious without them.
Step 12
Serve the finished Coq au Vin hot. It’s wonderfully complemented by warm crusty bread or a side of steamed rice, making for a hearty and satisfying French dining experience.
