Coq Au Vin Recipe
This hearty and comforting chicken dish is packed full of rich flavors that come together harmoniously. Tender chicken pieces are coated in a flavorful seasoning, then seared to perfection alongside crispy bacon. The addition of aromatic vegetables and a savory red wine reduction creates a luscious sauce that enrobes the chicken beautifully. Served over creamy polenta, this dish is sure to become a family favorite for special occasions or weeknight meals.
— Constant Cookbook
Ingredients
- 4 slices of bacon
- 3/4 cup flour
- 1 1/2 teaspoons ssalt
- 1 teaspoon freshly ground pepper
- 3 1/2 lbs of assorted chicken pieces (I used thighs and breasts - both boneless, skinless)
- 2 tablespoons olive oil
- 3 large carrots, sliced
- 1 small yellow onion, chopped (about 1 cup)
- 1 small green pepper, chopped
- 2 cloves of garlic, minced
- 1 (10 oz) can beef consommé (or you can use 1 can of beef broth- I've made it both ways)
- 1 cup dry red wine
- polenta, rice, or potatoes to serve this over
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon, and set aside.
- Meanwhile, combine flour, salt, and pepper in a large heavy duty, zip-top bag. Add chicken pieces , seal, and shake well to coat.
- Heat bacon grease back up and sear coated chicken 3-4 minutes per side. Set seared chicken aside with bacon
- Add in extra olive oil as needed then add in onion, carrots, green pepper and garlic. Sauté over medium low for 5-8 minutes. Add in red wine and let it reduce by half. Then add in beef consommé, chicken and bacon, and cook for 25-30 minutes on a low simmer.
- Enjoy over creamy polenta.
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