Before I ever attempted to make a recipe for Coq au Vin, I was intimated. I thought that it sounded very fancy and complicated. I learned after my first experience, after which there have been many more, it is anything but complicated. It is essentially chicken that is cooked for an extended period of time (on both the stovetop and oven) in a rich red wine and tomato broth. It is a hearty meal to eat when it is cold outside and the only plans of your day is to relax. Another wonderful thing about this dish is that it can be made two days in advance and to be honest, it gets better each day since the flavors meld even more together.
COQ AU VIN
2 large chicken breasts, cut in half (preferably free-range)
3 carrots, peeled and finely chopped
4 celery stalks, finely chopped
1 large onion, finely chopped
1/2 cup tomato paste
3 cups dry red wine, divided
2 cups chicken broth (preferably homemade)
3 cups mushrooms (shititake, button or cremini)
12 sprigs fresh rosemary
6 sprigs fresh thyme
Directions: Preheat oven to 350 degrees. In a dutch oven, add chopped carrots, celery and onion, drizzle with olive oil. Cook for 5 to 6 minutes until translucent. Add tomato paste and stir to combine. Add 1 cup of wine and cook until it begins to reduce in half, about 10 minutes. Add remaining wine, chicken, broth and herbs. Cook until liquid reduces by half, about 15 to 20 minutes. Add sliced mushrooms. Cover with lid and place into oven and cook for one hour.
Styling & Photography by Alison