Coq au Vin

Coq au Vin - a French classic

Coq au Vin – a French classic

Coq au Vin [pronounced Kohk-oh-Vahn] is one of the quintessential French dishes. It’s a classic where each of the ingredients meld perfectly with the others creating a dish that is heavenly. The dish’s history officially goes back to the early 20th century but existed long before that. In North America the great Julia Child featured Coq au Vin in the 60s and it was one of her signature dishes. My version uses skinless, fat trimmed pieces of chicken for all the flavor with less fat/calories and was adapted from “Cuisine Soups Stews & Chiles”.

Coq au Vin
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6+

Ingredients
  • 2 boneless, skinless Chicken breasts (Costco sells large packs of breasts at a great price. Simply vacuum pack and freeze what you don’t immediately need.)
  • 8 boneless, skinless, fat trimmed pieces of chicken thighs (Here again Costco sells large packs at a terrific price)
  • 4 strips of bacon, cut into pieces
  • 1½ cups baby carrot
  • ½ pound mushrooms, quartered
  • 1 cup pearl onions, peeled
  • several springs fresh thyme (don’t use dried thyme it just won’t taste the same)
  • 1 tablespoon Kirkland organic tomato paste
  • 1 tablespoon garlic, minced
  • 2 cups leek, white part only, sliced
  • 2 cups chicken broth
  • 2 cups dry white wine
  • ½ cup brandy for deglazing
  • 4 tablespoons butter
  • 3 tablespoons flour

Instructions
  1. In a large dutch oven over medium heat, fry the bacon pieces until crisp, set aside.
  2. Drain all but 1 tablespoon of the bacon drippings from the dutch oven.
  3. Increase the heat to medium high and brown the chicken breasts and thighs for approximately 2-3 minutes per side, until they just start to brown. Remove the chicken, cover and set aside.
  4. In the drippings fry the leek, carrots and mushrooms for 5 minutes or until the leeks are soft.
  5. Add the tomato paste and garlic and cook for another 2 minutes.
  6. Briefly remove the dutch oven from heat and deglaze with the brandy.
  7. Return the dutch oven to the heat and simmer until the brandy is nearly evaporated.
  8. Add back the chicken pieces and then add the wine, broth, onions and fresh thyme.
  9. Reduce the heat to medium-low, partially cover and simmer for 20 minutes.
  10. In a cup or small bowl, mash together the flour and butter. Stir the mixture into the stew and simmer until thickened.
  11. Serve the stew into bowls or deep dishes and don’t forget to garnish with the bacon (I forgot to add the bacon for the pictures but my girls reminded me about it when I was serving them.. they love anything with bacon and wouldn’t let me forget that part!)

The Coq au Vin is nearly finished

The Coq au Vin is nearly finished

Coq au Vin - a French classic

Coq au Vin – a French classic