Recipe: Coq au Vin
This traditional French country dish makes good use of chicken, wine and homegrown vegetables.
Photo by Nicole Sipe
- 1 organic chicken, cut into eighths
- 1/2 cup flour
- 6 slices bacon
- 1 T. extra-virgin olive oil
- 1 cup sliced mushrooms
- 1 cup chopped onions
- 1 cup sliced carrots
- 1 cup cubed white potatoes
- 4 cloves garlic, minced
- 3 cups homemade wine
- 1 cup chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 T. chopped fresh sage (or 1 T. dried sage)
- salt and pepper to taste
- 1/2 cup chopped fresh flat-leaf parsley
- 4 cups cooked rice
Dredge chicken pieces in the flour; set aside. Reserve any extra flour. In a large, deep skillet or soup pot, fry the bacon until crisp. Remove the bacon and set aside. Add the olive oil to the bacon drippings. Fry the chicken pieces over medium-high heat until browned. Remove them from the pan and set aside with bacon.
Lower the heat to medium. Add the mushrooms and onions. Cook until golden brown, about 5 minutes. Add carrots, potatoes and remaining flour; stir to combine. Add garlic and stir.
Return chicken and bacon to pot. Pour wine over everything, and scrape pan to loosen any browned bits. Add chicken broth, bay leaves, thyme and sage. Simmer for 1 hour or until chicken and potatoes are tender. Taste and season with salt and pepper, as needed.
Remove and discard bay leaves and thyme sprigs. Remove pan from heat and allow chicken to cool for at least 15 minutes. Serve over rice, ladling sauce over the chicken pieces.
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