Coq au vin a French dish of chicken braised with wine, lardons, mushrooms, garlic and spices. A red or white wine can be used and many regions of France make variants using their local varietal. Coq au vin was seen as one of Julia Child’s signature dishes. Made in France – works perfect in a round French oven from Le Creuset.
- 115g bacon, sliced in lardons
- 1 whole chicken, cut in 8 pieces (breasts split in two)
- Salt and fresh pepper
- 5 parsnips, large oblique cut
- ½ lb. red pearl onions, peeled
- 2 cups sparkling wine
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tbsp. crème fraiche
- 1 ½ tbsp. chopped fresh dill
- Add bacon to cold French Oven, bring up to medium heat and cook until browned, remove and drain excess oil.
- Pat chicken dry and season with salt and pepper. Sear chicken in two batches skin side down until brown; then flip and sear on second side. Remove from pan.
- Add onions and parsnips and cook until beginning to brown, stirring occasionally. Add sparkling wine to pan, scraping up all brown bits from bottom of pan. Add bay leaf and thyme and bring to a boil.
- Add the chicken thighs and legs to the Dutch oven, reserving the breast pieces. Cover and reduce heat to a low simmer. Cook for 1 hour.
- Add breast pieces and bacon, cover and cook for an additional 40 minutes
- Remove chicken pieces and place them on a warm platter, discarding thyme stems and bay leaves.
- Bring liquid to a boil and reduce sauce for 2–3 minutes.
- Turn off heat, swirl in crème fraiche and half of the dill, taste and season with salt and pepper.
- Spoon vegetables and sauce over chicken, and garnish with remaining dill.
Prep time: 20 minutes
Cook time: 2 hrs