Coq Au Vin – chicken in red wine – is a common dish found throughout France. It is a French fricassee of rooster cooked with wine, mushrooms, and garlic. This recipe is a take on the classic and is the perfect meal for a Sunday afternoon when everyone is coming for dinner.
While this recipe is made with drumsticks, it is most commonly made with a whole chicken but you can also make use chicken wings, thighs, or breasts.
- 2 slices bacon, cut into 1-inch pieces
- 16 chicken drumsticks
- 1 bag frozen pearl onions, thawed
- ½ cup carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 pint whole baby bella, trimmed
- 2 cups Burgundy wine
- 1 bay leaf
- ½ tsp dried thyme
- 1 tbsp parsley
- Salt & pepper, to taste
- Cook bacon pieces in a large skillet over medium low heat until lightly colored. Remove with slotted spoon and set aside in a Dutch oven.
- Place half the chicken in the skillet and cook until all sides are browned. Remove with slotted spoon and add to Dutch oven. Repeat with the remaining chicken.
- Preheat oven to 350 degrees.
- Add onions, carrots and garlic to the skillet and sauté until onions are translucent, about 3 minutes. Remove with slotted spoon and to Dutch oven.
- Melt the butter in the skillet. Add the mushrooms and sauté until golden, about 3 minutes. Remove with slotted spoon and to Dutch oven.
- Drain grease from the large skillet and turn heat to medium. Pour in 2 cups Burgundy wine. Add the bay leaf and spices. Whisk the bottom of the skillet to deglaze. Cook for 3 minutes.
- Pour wine liquid over chicken and vegetable in the Dutch oven. Cover and bake in the oven for 1 hour.
Photo – iStockphoto