July 16, 2024

Coq au Vin Recipe: Slow-Cooked French Comfort Food (Wine Pairing Included!)

Coq au Vin Recipe

Community College of Baltimore County (CCBC) Women in Philanthropy held its annual Wine Down Scholarship Fundraiser last week. Women in Philanthropy is an impactful organization that annually awards over 40 scholarships to CCBC students. I had the opportunity to lead a French-inspired food and wine tasting.

The guests dined on delectable French cuisine and wine. Coq au Vin, a classic French staple, was among the dishes served. The Chef was very clever in making a classic dish into small bite servings.

Coq au Vin is a dinner entrée enjoyed in homes and restaurants around the world. I thought you could enjoy this slow-clock recipe.

Share your feedback with us. Email us at hello@thewineconcierge.co. Don't forget to tag us on Facebook or Instagram @‌thewineconciergeclub with your pictures. Enjoy!

PS: If you are interested in donating or participating in CCBC Women in Philanthropy, you can contact Julie Brown, Director of Corporate and Foundation Relations, 443-840-3166 or Jbrown18@ccbcmd.edu

Coq au Vin Recipe

Ingredients

4 lbs chicken, cut into pieces
8 oz bacon, diced
1 cup pearl onions
2 cups carrots, sliced
2 cups mushrooms, sliced
4 cloves garlic, minced
2 cups red wine
2 cups chicken broth
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
Fresh thyme
Salt and pepper to taste

Coq au Vin Steps:

In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
Season the chicken pieces with salt and pepper, then brown them in the bacon fat until golden on all sides. Remove the chicken and set aside.
In the same pot, add the pearl onions, carrots, mushrooms, and garlic. Cook until the vegetables are slightly softened.
Sprinkle flour over the vegetables and stir to coat. Cook for a few minutes to remove the raw flour taste.
Add the red wine, chicken broth, tomato paste, and a few sprigs of fresh thyme. Stir well to combine.
Return the chicken and bacon to the pot. Bring the mixture to a simmer, then cover and cook over low heat for about 1.5 to 2 hours, or until the chicken is tender.
In a separate pan, melt the butter with olive oil. Sauté the mushrooms until golden brown and add them to the pot.
Season with salt and pepper to taste. Serve the Coq au Vin hot, garnished with fresh thyme.
Enjoy this classic French dish with a side of crusty bread or over a bed of creamy mashed potatoes. Bon appétit!