🍷 Traditional Coq au Vin

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👨‍🍳 Instructions:

1. Marinate the chicken (optional but traditional)

  • Combine chicken, wine, carrots, celery, onion, garlic, and herbs in a bowl.
  • Cover and refrigerate overnight. Strain before cooking, reserving wine and discarding vegetables.

2. Brown the chicken

  • Pat chicken dry. Sear in butter and oil until golden. Remove and set aside.

3. Build the base

  • Sauté bacon until crisp. Add mushrooms and pearl onions. Cook until browned.
  • Stir in tomato paste and flour. Cook 2 minutes.

4. Deglaze and braise

  • Add reserved wine and chicken stock. Return chicken to pot.
  • Simmer gently for 45–60 minutes until tender.

5. Finish and serve

  • Adjust seasoning. Garnish with fresh parsley.
  • Serve with mashed potatoes, noodles, or crusty bread.

🌟 Tips:

  • Let it rest overnight for deeper flavor.
  • Use dark meat for best texture.
  • Add beurre manié (butter + flour paste) to thicken sauce if needed.
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