Coq au Vin is native to one of my favourite places in Europe - Bourgogne or, Burgundy. I've had coq au vin in many parts of the world but nowhere is it more tasty and true to form than in Burgundy. In fact, my favourite coq au vin was found at a very small family winery in Burgundy with a restaurant run by a husband-and-wife duo where the hubby was in the back cooking this beautiful meal and his charming wife engaged customers in the front. The restaurant was incredibly modest - so much so that my boyfriend and I weren't sure what we were getting into. But one bite into the coq au vin - served with a delicious, hand-made tagliatelle with perfect chewiness was everything I was looking for in comfort food. Plus, it was paired with wine from their vineyard (that was also used in the dish) and so it was a match made in heaven.
This recipe is very close to what I experienced and I hope you can enjoy making (and tasting) it as much as I do! xx
COQ AU VIN
1 bottle (750ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. thick-cut bacon, cut into 1/2-inch dice
- 3 1/4 lb. whole chicken legs
- Kosher salt and freshly ground pepper, to taste
- 1 lb. small button mushrooms
- 3/4 lb. shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 lb. carrots, peeled and cut into 2-inch pieces
Preheat oven to 350°F.
In a large saucepan over high heat, boil the wine until reduced by half, which will be about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.
In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.
Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.
Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.
Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately with fresh tagliatelle. Serves 4 to 6.