It may sound fancy, but this crowd-pleasing French recipe is easy to make.
I consulted recipes from several sources to make this one.
Tip: Blanch the Bacon
One tip in particular fromJulia Childis to blanch the bacon slices first.
Sally Vargas
We didn’t do this the first time we made it and the result was almost too salty.
So, next time we blanched the bacon.
It removes some of the saltiness from the bacon before you cook with it.
Simply Recipes / Sally Vargas
What Does Coq au Vin Mean?
The most important tool to have for making coq au vin is aDutch ovenwith a lid.
A 6-quart Dutch oven will work best with this recipe.
Simply Recipes / Sally Vargas
Is Coq au Vin Good the Next Day?
Yes, coq au vin is delicious the next day.
Like many stews, coq au vin improves on day two as its flavors to meld together.
Simply Recipes / Sally Vargas
Store coq au vin covered in the refrigerator for up to five days.
Defrost it in the refrigerator.
Blanching the bacon helps remove some of the smoke flavor for a more authentic dish.
Simply Recipes / Sally Vargas
A 6-quart Dutch oven will work best with this recipe.
Bring to a boil, simmer for 5 minutes, then drain.
Rinse in cold water, pat dry with paper towels.
Simply Recipes / Sally Vargas
Cut the bacon into 1-inch by 1/4-inch pieces.
Heat a Dutch oven large enough to hold the chicken on medium-high heat.
Add the bacon pieces and cook them until browned.
Simply Recipes / Sally Vargas
Use a slotted spoon to remove the cooked bacon and set aside.
Keep the bacon fat in the pan.
Pat the chicken dry with paper towels and season all sides with salt and pepper.
Simply Recipes / Sally Vargas
Working in batches if necessary, add the chicken, skin side down, to the hot pan.
Brown the chicken well on all sides, about 10 minutes.
Add the onions and garlic and cook a few minutes more.
Simply Recipes / Sally Vargas
Spoon off any excess fat from the pot.
Add the chicken stock, wine, and herbs.
Add back the bacon.
Simply Recipes / Sally Vargas
Lower heat to a simmer.
Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through.
(A thermometer inserted into the thickest part of the chicken should register at least 165F.)
Simply Recipes / Sally Vargas
Remove chicken and onions to a separate platter.
Remove the bay leaves, herb sprigs, and garlic, and discard.
Add mushrooms to the remaining liquid and increase the heat to high.
Boil quickly to reduce the liquid by three fourths until it becomes thick and saucy.
Lower the heat, then stir in the butter.
Return the chicken and onions to the pan to reheat and coat with the sauce.
Add more salt and pepper to taste.
Garnish with parsley and serve with potatoes, or over egg noodles.
