Coq au Vin

Translating to rooster stewed in wine, coq au vin, a French classic was originally a peasant dish designed to make use of an old rooster that was too tough and sinewy to be simply roasted. It was a dish that was cooked low and slow. However, tough roosters have given way to tender roasting chicken in most recipes today. So it would be more accurate to call this Poulet au Vin. I wouldn't use chicken breast for this recipe as you can easily overcook them. So bone in thighs, drumsticks or whole legs are better to use for coq au vin.

Coq au Vin

adapted from Olive Magazine

1 tbsp Tallow, ghee, lard or olive oil
3-4 Chicken legs
Sea salt and black pepper
250 g Slab bacon, cut into thick sticks
100 g Pearl onions, peeled
3 Garlic cloves, finely chopped
2 tbsp Tomato paste
A few thyme sprigs
2 Bay leaves
1 tbsp Chickpea flour
175 ml Red wine (I used Pinot Noir)
550 ml Chicken stock
300 g Button mushrooms, halved if large
1 tbsp Flat-leaf parsley leaves, chopped

Heat the tallow in a large, heavy-based casserole over medium-high heat. Season the chicken legs well and add to the pan. Cook chicken, turning, for 5-6 minutes each side or until browned. Transfer the chicken to a plate.
Tip the lardons into the pan and cook for 5-6 minutes until they brown slightly. Add pearl onions. Cook, stirring occasionally, for 4-5 minutes or until starting to brown. Add chopped garlic and cook, for 1 minute or until fragrant. Add the tomato paste, thyme and bay leaves, and cooking for a minute more. Add the chickpea flour and cook for another minute.
Pour in the red wine and bring to the boil. Boil for 2 minutes to reduce wine slightly. Stir in chicken stock, add the mushrooms, then return the chicken legs and any cooking juices to the pan. Bring to the boil. Turn down the heat to a simmer and bubble gently for 1-1.5 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.

23 comments:

Brian's Home Blog 30/10/24 14:56: Oh my, that has to be so darn good, I can almost taste all that flavor!
DEZMOND 30/10/24 15:05: Ah, the famous one from Julia Child... I kinda miss her series with Sarah Lancashire even though she did not cook much in it.
Lola Martínez 30/10/24 15:18: Por aqui el gallo también es un pescado, así que debo tener cuidado para no equivocarme. Estas recetas las suelo hacer con pollo o pavo, quedan igual de ricas.
thepaintedapron.com 30/10/24 16:12: A classic recipe for sure. I enjoyed reading the history of this recipe, I can't imagine cooking a rooster!
Jenna
DeniseinVA 30/10/24 16:45: Looks wonderful! I have never tried to make this dish. I should take courage in hand and give it a go, lol! Thanks Angie :)
Tom 30/10/24 17:15: ...the bacon is a nice addition.
Anonymous 30/10/24 17:38: Yummy, a classic -Christine cmlk79.blogspot.com
Cooking Julia 30/10/24 18:26: This is typical French cuisine!!
citu 30/10/24 22:31: Gracias por la receta. Tomó nota.
Balvinder 31/10/24 04:14: Magnificent!
Margaret D 31/10/24 05:14: Looks good, but I'd leave the chickpeas out, just for me.
David M. Gascoigne, 31/10/24 11:18: It is many years since I had coq au vin, so why not come on over and make it for me. Your bed is ready, the pillow fluffed. I will be your sous-chef and respond to your every command!
Ivy's Closet 31/10/24 12:28: Oh, a great fall dinner! Love that it is with mushrooms! So savory!
eileeninmd 31/10/24 13:55: Sounds and looks delicious. Thanks for sharing. Take care, have a great day!
Carol @Comfort Spring Station 31/10/24 15:29: I'd give your "restaurant" a 5 star rating!
Anne in the kitchen 31/10/24 16:19: I do love coq au vin and have a nearby grocery store that occasionally has capon. When they do I have bought it and frozen it for a later meal like this. Bookmarking for the next time they have it!
Pam 31/10/24 19:32: What a delicious and gourmet meal.
Bill 31/10/24 20:13: That looks delicious.
Królowa Karo 31/10/24 21:53: Delicious!
Anonymous 1/11/24 11:53: What a delicious meal!
Tandy | Lavender and Lime https://tandysinclair.com
My name is Erika. 1/11/24 13:37: I've never had coq au Vin, but I've heard of it. This looks delicious. I think I need to give it a try.
Raymund | angsarap.net 7/11/24 00:13: Coq au vin is such a comforting and rich dish, and this version with chicken legs sounds fantastic!
Anonymous 12/11/24 22:57: a favorite from my childhood! My mother made a wonderful version with white wine and spices. I only learned the more traditional version like yours later in life. David (C&L)