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When it comes to red wine recipes, it’s hard to top coq au vin, a classic French recipe made famous by Julia Child. Although the name literally translates to “rooster in wine,” this is traditionally a chicken-wine recipe that’s simmered along with aromatics, pearl onions and mushrooms. A good coq au vin recipe is perfect for holidays or dinner parties.

How to Make Coq au Vin

A coq au vin recipe might be a little too labor-intensive for a typical weeknight meal, but it won’t take all day to cook, either. From start to finish, you should have dinner on the table in about one hour.

Ingredients:

  • 1/2 pound bacon
  • 20 pearl onions, peeled (you can use one large sliced yellow onion)
  • 3 pounds chicken thighs and legs with skin left on
  • 6 cloves garlic, peeled
  • Salt and pepper
  • 2 cups chicken stock
  • 2 cups red wine (burgundy or zinfandel work best)
  • 2 bay leaves
  • Several sprigs fresh thyme
  • Several sprigs fresh parsley
  • 1/2 pound chopped button mushrooms
  • 2 tablespoon butter.

Blanch the bacon by putting it in a pot of cold water and bringing the water to a boil for five minutes, then drain. This helps remove some of the excess salt from the bacon. Slice the bacon into 1/4-inch pieces.

Heat a large Dutch oven over medium-high heat and fry the bacon until browned. Remove the bacon but leave the fat in the pan. Add the onions and chicken, frying the chicken in the bacon fat until it’s golden brown on all sides. Add the garlic and season the chicken with salt and pepper.

Drain off the excess fat, then add the chicken stock, wine and herbs back to the pot. Add the bacon and turn the heat down to low. Simmer, covered, for 20 minutes or until the chicken is thoroughly cooked. (Use a meat thermometer to be sure.) Remove the chicken and onions and keep warm; discard the garlic, herbs and bay leaves.

Turn the heat up to high and add the chopped mushrooms to the remaining liquid. Bring to a boil and continue cooking, stirring often, until the liquid is reduced by three-quarters. Lower the heat and add butter, then return the chicken and onions to the pot. Season to taste. Serve with egg noodles or potatoes.

 Posted on : September 18, 2013