FRENCH DISH: Coq Au Vin

One of my favorite dishes to eat in the winter is Coq au Vin. It’s a hearty chicken dish that is cooked in red wine and served over rice. I find it to be delicious and also great for dinner parties and/or larger groups - though I’ve found it isn’t a favorite with most kids. See below for the recipe, and if you try it out, let me know what you think.

Ingredients:

1 Big Onion - Chopped

2 Garlic Cloves - Chopped

1 Large Tomato

2 lbs Boneless Chicken Thigh

1 Bottle of Red Wine - Merlot

½ Stick of Butter

4 Strips of Bacon

2 tsp Thyme

1 Bay Leaf

2 tsp Salt

2 tsp Ground Black Pepper

⅓ tsp Nutmeg

2 tsp Olive Oil

1 Big Box Mushrooms (Portabella)

2 Tbsp Parsley

Roux: 2-3 tsp Flour, 2 tsp Butter

Directions:

Wash chicken and season with salt and pepper. Pan sear in oil in a large pot until golden brown. Remove from pot and set aside.

Put olive oil and chopped pieces of bacon into pot on medium-low to allow for all the fat to release. Remove from pot and set aside with the chicken.

Add chopped onion, salt, and more olive oil to pot to caramelize the onions. Add garlic and tomato to the onion. Once well mixed, add the chicken and bacon back into the pot followed by all the spices listed above and wine to cover all the ingredients. Make sure to stir everything together well and let come to a boil before reducing to a simmer for 25 minutes.

Check how far along the chicken is - when it is ready it should easily pull apart. Then add mushrooms and nutmeg to the pot and let cook for 10 more minutes. Finally stir in the roux to thicken the sauce.

Serve over basmati rice and enjoy! Bon appetit!

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