Coq au Vin (pronouned Kok-o-vè) is a traditional French dish that I absolutely love! It is typically made with capon (a rooster with no testes) and the wine used is typically burgundy. Finding a capon at your local grocery store may be quite a task, so you could use good old chicken legs and thighs.
2 pounds chicken thighs and legs
2 cups burgundy
1 cup chicken stock
¼ cup diced bacon
1 yellow onion sliced
16 oz carrots sliced
8 ounces white mushrooms
1 tbsp crushed garlic
2 tbsp chopped parsley
2 sprigs of thyme
1 bay leaf
1 tbsp parsley for garnish
Tony Chachere’s Creole Seasoning
*In a large container, season chicken with Tony Chachere’s Creole Seasoning, garlic and black pepper on both sides. Pour burgundy over chicken and let marinate for 30 minutes.
1. Brown bacon in heated Dutch oven, remove bacon from pan with a slotted spoon and set aside
2. Remove chicken from marinade and place in the pan. Brown evenly on both sides, then remove and set aside.
3. Place bacon back into the pan; add in onions, parsley, thyme and mushrooms then sauté for about 7 minutes or until tender.
4. Lay chicken on top of the vegetables, place the bay leaf in the pan, then pour the marinade and chicken stock over chicken.
5. Simmer for about 40 minutes or until liquid has reduced and thickened.
6. Place the chicken in a platter, spoon the sauce over and garnish with the remaining parsley.
This is great with Garlic Smashed Potatoes.