This recipe has been on my “to-do list” for a year now, and I was only recently reminded by a fellow blogger Maiu at Toronto Cooks that I need to finally make a coq au vin. We both are a part of a couple cooking clubs and this is how I stumbled upon and now follow her blog. This classic French dish is chicken braised in a red wine sauce giving the chicken a purple “wine” stained colour.
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium
• 25 baby red skinned potatoes, halved
• 1 large sweet potato, peeled and cut into cubes
• 3 bacon slices, thinly sliced
• 1 tsp Herbes de Provence
• 2 tsp kosher salt
• ½ tsp black pepper
• ½ tsp rosemary
• 2 bay leaves, crushed
• 1 tsp parsley
• 1 tsp thyme
• ¼ tsp cumin
• ½ tsp cayenne pepper
• 8 chicken pieces (thighs and drumsticks) skin on
• 3 tbsp Dijon mustard
• 20 pearl onions 284g (10 oz)
• 3 celery stalks, chopped
• 3 small carrot, peeled and chopped
• 5 cloves of garlic, peeled and diced
• Button mushrooms, sliced
• 4 tbsp extra virgin olive oil
• 2 cup chicken stock
• 2 cups red wine
• 2 tbsp unsalted butter
• 2 tbsp flour
1. On high heat boil at pot of salted water and fill with the baby potatoes and sweet potato. (Cook until they are firm as they will be cooked more later on).
2. In a large frying pan, on medium-high heat, fry the bacon.
3. Pour all the herbs and spices into a pessel and mortor and grind.
4. Rub Dijon mustard over chicken and pour half of the herbs and spices over the chicken and rub in.
5. In the frying pan with the bacon fat add the onions, celery, carrots, garlic and mushrooms and brown, about 5 minutes stirring frequently.
6. Remove from pan set aside in a bowl.
7. The potatoes should be done at this point, strain in a colander and set aside in another bowl, and place pot back on the stove. (it will be used in a moment)
8. Using the same frying pan place in the chicken along with the olive oil and sear and brown, about 5 minutes on each side.
9. Using the large pot on medium-high heat pour in the chicken stock, red wine, butter and whisk in the flour.
10. Finally place chicken on the bottom of the large pot and place the potatoes and sweet potatoes over top and then all the vegetables and bacon.
11. Add the remaining spices on top.
12. Stir occasionally, but try not to disrupt the chicken below.
• Make sure baby potatoes and sweet potatoes are cut to the same size to ensure they cook at the same rate.
• If your bacon is salty, adjust the salt content accordingly.
Coq au vin seems to be peasant’s dish to me with its simple and humble ingredients. I had a theory when I thought of placing the chicken at the bottom in my assembly. The chicken was only partially cooked so they needed to be closest to the heat, then the potatoes as they were a little hard and finally the veggies as they were pretty much cooked. The potatoes stayed firm, the veggies were crunchy and the chicken was great. I wish I could get the chicken to be more wine stained, but that would entail me marinating it for 4 hours or more. As I made this on a whim thanks to Maiu, I didn’t really have any for-thought to making this and i still think it turned out and looked scrumptious.