Recipe: Coq Au Vin
It's autumn, and we're thinking of savory comfort foods now while dreaming of Paris in the spring. This rich, aromatic French favorite can inspire you to start planning your next French connection!
Our friends at Star Clippers have shared this traditional French recipe. Coq Au Vin sounds fancy, but is hearty and rustic at its core--and simply delicious.
Add crusty bread, your favorite potatoes and greens, and a glass of wine, and you'll have a cozy and satisfying meal to warm up a crisp autumn (or winter!) evening.
France, when it's time
France is waiting for you. And while we'll be patient for the right time, we can start dreaming now. Wines, history, art, cuisine, architecture and joie de vivre await.
France. Like no other place.
Coq Au Vin
[Coq Au Vin recipe and recipe photos used by permission from Star Clippers]
3 cups red wine
1 tsp whole black peppercorns
3 cloves garlic, 1 whole and 2 finely chopped
2 ribs celery, thinly sliced
1 carrot, thinly sliced
1 yellow onion, thinly sliced
5 to 6 pounds chicken, cut into 10 pieces
3 tbsp olive oil
8 sprigs flat-leaf parsley plus 1 tbsp chopped parsley
2 bay leaves
2 sprigs fresh thyme
½ lb thick-cut bacon, cut into 2-inch long slivers
3 tbsp all-purpose flour
2 cups chicken stock
2 shallots, finely chopped
Kosher salt and freshly cracked pepper
3 tbsp butter
18 pearl onions, peeled
½ lb. cremini mushrooms, cleaned and quartered
1. In medium pot, bring wine, peppercorns, whole garlic, celery, carrots and sliced yellow onion to a boil. Reduce heat and simmer for 5 minutes. Let cool. Place chicken in large bowl and pour cooled wine mixture over the pieces and then drizzle with 1 tablespoon olive oil. Cover and marinate overnight.
2. Heat oven to 325º; tie parsley sprigs, bay leaves and thyme sprigs together, set aside.
3. Remove chicken from marinade and pat dry. Strain marinade, reserving the solids and liquid separately.
4. In a large, heavy bottomed pot, heat 1 tablespoon olive oil. Add the bacon and cook until crisp, about 8 minutes. Remove bacon to a bowl with slotted spoon and set aside.
5. Increase heat to medium high. Working in batches, brown chicken in bacon drippings, 6-8 minutes, and then transfer to a plate. Add the reserved solids and cook until soft, about 10 minutes. Sprinkle with flour and stir and cook for 1 minute. Whisk in reserved liquid and bring to a boil. Stir and simmer for 1 more minute. Stir in remaining garlic, shallots, chicken stock and salt and pepper to taste. Nestle in the chicken and bouquet garni, cover and bake until tender, about 1¼ hours.
6. When chicken is tender, transfer to a plate and tent with foil. Strain sauce and keep warm on stove.
7. While chicken is baking, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add peeled pearl onions and cook until lightly browned and golden, about 5 minutes. Reduce heat to low, cover and cook until tender, another 8 minutes or so, stirring occasionally. Combine onions with bacon.
8. Heat remaining 2 tablespoons butter in skillet over medium high heat. Add mushrooms and cook until tender, about 5 minutes or so. Arrange chicken on a platter, spoon some sauce over and top with bacon, onions, mushrooms and chopped parsley.
9. Serve with mashed potatoes, buttery egg noodles or crusty bread. Enjoy.
Star Clippers offers informal elegance and gracious service on tall-mast, small ships in the Caribbean, Mediterranean, and Southeast Asia. A fabulous alternative to big cruise ships, when the time is right, they'll be ready to welcome Soirée guests. We would love to custom-design a spectacular land itinerary according to your specifications, combined with a memorable cruise in one of your bucket-list destinations.
Dream big. Soirée will get you there.
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