Coq au Vin

🔥 Prep

• Pat dry the 1 kg chicken pieces and season with salt and pepper.
• Slice the 200 g mushrooms.
• Dice the 100 g bacon into small lardons.
• Peel and chop the 2 carrots into roughly 2‑cm chunks.
• Peel and dice the 1 onion.
• Peel and mince the 2 garlic cloves.
• Measure out the 500 ml red wine.

🔥 Cook

• 1. In a large Dutch oven over medium heat, add the 100 g bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 5 minutes.
• 2. Using a slotted spoon, transfer the bacon to a plate and set aside, leaving the rendered fat in the pot.
• 3. Pat the 1 kg chicken dry, season with salt and pepper, then brown the chicken pieces in the bacon fat over medium-high heat, working in batches if needed, until golden on all sides, about 6 minutes per side.
• 4. Remove the browned chicken and set aside with the bacon.
• 5. Reduce heat to medium, add the chopped 1 onion and diced 2 carrots to the pot, and sauté until softened, about 4 minutes.
• 6. Add the minced 2 garlic cloves and sliced 200 g mushrooms, and cook, stirring, until the mushrooms release their moisture and begin to brown, about 5 minutes.
• 7. Pour in the 500 ml red wine, scraping up any browned bits from the bottom of the pot, and bring to a simmer over medium-high heat; let it reduce slightly for 3 minutes.
• 8. Return the chicken and bacon to the pot, ensuring they are mostly submerged in the liquid.
• 9. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours until the chicken is tender and the sauce has thickened.
• 10. Before serving, adjust seasoning with salt and pepper to taste.

🔥 Serve

• Spoon the Coq au Vin into a shallow bowl and garnish with chopped fresh parsley, if desired.
• Serve hot with buttery mashed potatoes, crusty baguette, or buttered egg noodles.
• Pair the dish with a glass of the same red wine used in the cooking.