Coq au Vin - My Way

Coq au Vin is a classic French dish that features tender chicken slow-cooked in red wine and rich flavors. This recipe puts a unique spin on the traditional dish, adding a few extra ingredients to enhance the depth of flavor. The result is a hearty and delicious meal that is sure to impress your family and friends. With a preparation time of just under 2 hours, this Coq au Vin recipe is perfect for a cozy weekend dinner or special occasion.

Ingredients

• 1 whole chicken, cut into pieces
• 1 bottle of red wine (such as Pinot Noir or Burgundy)
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 8 ounces mushrooms, sliced
• 2 carrots, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaf, tied with string)
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. In a large bowl, pour the red wine over the chicken pieces and marinate for at least 1 hour, or overnight in the refrigerator.
2. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. Add the olive oil to the pot with the bacon fat and heat over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later, and pat the chicken pieces dry with paper towels. Season the chicken with salt and pepper.
4. Working in batches, brown the chicken on all sides in the pot until golden brown. Remove the chicken and set aside.
5. Add the diced onion, minced garlic, mushrooms, and carrots to the pot and cook until the vegetables are softened, about 5 minutes.
6. Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes.
7. Add the reserved marinade, chicken broth, tomato paste, and bouquet garni to the pot. Bring the mixture to a simmer and return the chicken to the pot. Cover and cook over low heat for 1 hour, or until the chicken is cooked through and tender.
8. Remove the chicken from the pot and keep warm. Increase the heat to medium-high and simmer the sauce until thickened, about 10 minutes.
9. Discard the bouquet garni and return the chicken to the pot. Stir in the reserved crispy bacon. Adjust the seasoning with salt and pepper, if needed.
10. Serve the Coq au Vin hot with a sprinkle of chopped fresh parsley. Enjoy!

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