Coq au Vin: A Classic French Dish with a Rich History

Coq au Vin is a classic French dish that has been enjoyed for centuries. In this post, let's explore the history and interesting facts about Coq au Vin and we will show you how to make a five-star dining quality dish for your special guests.

Coq au Vin, A French Dish with a Rich History

History and Interesting Facts:

• The precise origins of Coq au Vin are unknown, but it is generally accepted that it existed as a rustic dish long before it was documented in the early 20th century.

• Coq au Vin is French for “rooster with wine” and was originally made with an old rooster that was no longer suitable for egg-laying or breeding.

• The dish is typically made with red Burgundy wine, but many regions of France make variants using local wines.

• Coq au Vin is traditionally served with boiled potatoes or crusty bread.

• Julia Child included Coq au Vin in her 1961 cookbook Mastering the Art of French Cooking, which helped to increase the visibility and popularity of the dish in the United States.

Ingredients:

• 4 chicken thighs

• 4 chicken drumsticks

• 1/2 cup of all-purpose flour

• 1 teaspoon of salt

• 1/2 teaspoon of black pepper

• 6 tablespoons of unsalted butter

• 6 ounces of bacon, diced

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 cups of red wine (preferably Burgundy)

• 2 cups of chicken broth

• 2 tablespoons of tomato paste

• 1 tablespoon of fresh thyme leaves

• 1 bay leaf

• 12 pearl onions, peeled

• 12 cremini mushrooms, cleaned and trimmed

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Mix the flour, salt, and black pepper in a shallow dish.

3. Dredge the chicken thighs and drumsticks in the flour mixture.

4. Melt 4 tablespoons of butter in a large Dutch oven over medium-high heat.

5. Add the bacon and cook until crispy.

6. Remove the bacon from the Dutch oven and set aside.

7. Add the chicken to the Dutch oven and cook until browned on both sides.

8. Remove the chicken from the Dutch oven and set aside.

9. Add the onion and garlic to the Dutch oven and cook until softened.

10. Add the red wine to the Dutch oven and bring to a boil.

11. Stir in the chicken broth, tomato paste, thyme leaves, bay leaf, pearl onions, cremini mushrooms, bacon, chicken thighs, and drumsticks.

12. Cover the Dutch oven with a lid or aluminum foil and bake in the preheated oven for 45 minutes.

13. Remove the lid or aluminum foil and bake for an additional 15 minutes or until the chicken is cooked through.