I have to confess that I’ve had a lot of wine as I write this so please bear this in mind, LOL. I enjoy sipping a glass as I cook and when a recipe like this one calls for wine, well, let’s just say I tend to ‘tip my elbow’ a bit more. You’ve been warned…..
I know I say this about a lot of food and recipes, buuuuut….this is one of my favourite dishes, hands down. I swear. It’s so full of body and flavour, it includes wine and makes you feel sophisticated and warm on a cold winter night. How much more perfect can this be? It just tastes so freaking good, LOL!!!! Plus, is bacon cooking not just the best smell ever?!
This dish also reminds me of winter dishes my then Italian boyfriend’s mom made for us for Sunday lunch. Now, seeing your boyfriend’s parents every Sunday is not for the faint of heart, but her cooking was so unbelievably good I did it for a very long time 🙂 Years in fact.
Now, heads up, coq au vin does take patience. It can take a couple of hours. For example, you have to wait 1 1/4 hours for the chicken to braise. Well worth it, trust me. Especially if you’ve gotten out there and done some snowshoeing at the beach and worked up an appetite.
(I know this isn’t the best pic ever…did I mention I’d had some wine while cooking this?)
- 2 tablespoons vegetable oil, divided
- 5 skin-on, bone-in chicken legs (thigh and drumstick)
- Kosher salt and freshly ground black pepper
- 12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
- 3 carrots, peeled, chopped
- 3 celery stalks, minced
- 1 onion, minced
- 4 cups dry red wine, such as Burgundy, divided
- 1/2 cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs thyme
- 6 sprigs rosemary
- 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)
Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to same pot and cook until rendered.
Add carrots, celery, and onion. Cook until onion is translucent, 7-8 minutes.
Stir in 1 cup wine (yes!) and tomato paste. Simmer for 2-3 minutes.
Add remaining 3 cups wine (triple yes!). Boil until wine is reduced by half, 15-20 minutes.
Return chicken to pot.
Tie thyme and rosemary sprigs together and add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours. (yes, you read that right. 1 1/4 hours, but it’s totally worth it. Maybe have a nap while you wait? ).
Heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms and sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms. Keep warm.
Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce.
Serve!(Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before serving).
Adapted from: Bon Appetit