Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Coq Au Vin

on May 6, 2014

ImageTo be honest I haven’t had the luck in my life to be able to travel to France, but I can dream can’t I. If I did get the opportunity it would be the fall, my favorite season. I thought how can I get that experience and it came to me. Coq au vin, chicken cooked in red wine. It’s a comforting dish that’s perfect when you want something that has all the elements of a great French dish. To start you want to render some bacon down, around 6-8 slices cut into lardons, small strips that will cook rather quickly,Image

After the bacon has cooked down until it’s nice and crispy,remove it from the pot and set it on to some paper towel until we add it back into the pot.Image

At this point, it’s time to work on the chicken for this dish. I prefer the white meat but if you like the dark that’s fine as well. I cut the breasts in half, so they cook more evenly. I start out with seasoning the 2 cups of flour in a large dish and season it with 2 tablespoons of Kosher salt and 1 tablespoon of black pepper. Whisk it together and add my chicken pieces to the flour shaking off the excess before adding it to my dutch oven pot. You want to make sure that the bacon fat is still hot and your pot is on med high heat to get a nice sear on the outside of the chicken pieces.  I do this in batches so I don’t overcrowd the chicken and they sear and they don’t steam.ImageImage

At this point take the chicken out as it gets done searing on both sides and set them aside.Image

To the pot I  start to add my vegetables that I have already cut and prepped. 3 carrots sliced into 2 inches pieces, 1 pint of cremini mushrooms quartered,1 med onion chopped into a small dice. and around a 1/2 a pound of small Yukon gold potatoes that have been halved. Now I add a little olive oil at this point to add some more fat to the pot, since the chicken has used most of the bacon fat up. I would say, around 2 tablespoons sounds about right. First I add the onion with a sprinkle of salt and pepper, and cook until just soft, to that I add the chicken and bacon back in to the pot. I then add 1 cup of low sodium chicken broth and let this all simmer for about 10 minutes on med high, on top of the stove while the oven is preheating to 350 degrees.Image I

I then add the mushrooms with about 3 tablespoons of chopped  fresh thyme and rosemary to the pot. To that I add my carrots and potatoes  I then do another sprinkling of salt and pepper. It’s important to season each layer.ImageImageImage

So now in the picture above is what you have, so at this point it’s time for the red wine. I add just enough to where the liquid comes up to the chicken but doesn’t cover it so this will allow the chicken to braise in the oven. Image

Place the cover to the pot on and set the whole thing into the oven for about 45 minutes or so until the internal temp of the chicken is 165 degrees and the veggies are tender. Whenever I cook something for a long time I like to add a fresh finish and I do this with taking fresh Italian flat leaf parsley, garlic, lemon zest, and chop it all up finely to spoon on the top of the finished dish. This way you can stir it in right before you eat.  It just brings all the flavors back to life from the long cooking process.Image

I finally server this with some good crusty French bread. You must try this dish it’s so delicious.Image


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