Coq au Vin simply means; chicken with wine. The delectable delicate flavors of this classic French dish kisses your palate with essences of fresh herbs and subtle wine. Coq au Vin is really quite easy to put together, so there’s no need for any intimidation factors. I used Pinot noir in this recipe for the light lemony taste it provides, but any good dry red wine will suffice. I love this classic dish so much; I’ve been known to make it twice in one week—now that’s true love…
1 tbsp olive oil
1 onion, finely chopped or 1 cup pearl onions
1 cup carrots or whole mini carrots
4-5 strips of bacon chopped, or 1 cup pancetta, chopped
4 garlic cloves, thinly sliced or minced
4 sprigs of fresh thyme or 1 teaspoon dry
1/4 cup whole capers
4 boneless skinless chicken breasts or 8 pieces of bone in thighs and legs
1 1/2 cup of Cremini or baby bella mushrooms, halved or sliced
1/2 bottle of Pinot noir
1 cup whipping cream
salt & pepper to taste
handful flat leaf chopped parsley
Cook bacon or pancetta in a tablespoon of olive oil. Remove bacon to a paper towel-lined plate. Salt and pepper the chicken pieces and brown in bacon fat over medium-high heat. Place on a plate, set aside. Sauté chopped onion & carrots over low heat for 5-7 minutes, add garlic when onion is tender and sauté for 1 minute longer. Place on the same plate as chicken and bacon.
Add mushrooms to the pan and brown for 4-5 minutes over medium-high heat.
Return chicken, veggies and bacon to the pan, pour wine over all, bring to a boil, then lower the heat to low, add thyme and simmer for 40 minutes. Add cream and capers and simmer for 10 minutes longer.
Sprinkle with chopped parsley before serving.
Serve over rice or mashed potatoes and crusty bread to ensure every drop of the amazing sauce is properly consumed.