How to make
This is a traditional French dish known as Coq au Vin, originally made with rooster but now commonly prepared with chicken. It is a slow-cooked dish where the meat becomes tender and infused with the rich flavors of red wine, herbs, and vegetables.
Begin by cutting the chicken into serving pieces if it is not already portioned. Season lightly with salt and black pepper.
Heat olive oil or butter in a large heavy pot or Dutch oven over medium heat. Add the chicken pieces and sear them until golden brown on all sides. Remove and set aside.
In the same pot, add the chopped bacon and cook until lightly crispy. Add the sliced celery and mushrooms and sauté until softened. Add the whole shallots and cook briefly.
Sprinkle the flour over the mixture and stir well, cooking for a minute to create a base that will help thicken the sauce.
Return the chicken to the pot. Pour in the red wine and add the tomato paste, bay leaves, rosemary, thyme, and chopped garlic. Stir gently to combine all ingredients.
Bring the mixture to a gentle simmer, then cover and cook on low heat for about 1.5 hours. During this time, the chicken will become very tender and the sauce will thicken and develop a deep, rich flavor.
Taste and adjust seasoning if needed before serving.
Serve warm with crusty bread, mashed potatoes, or roasted vegetables.
Give it a try and experience a true French classic! Don’t miss our French onion soup and the famous apple Tarte Tatin.
