A Taste of France: Coq au Vin with Root Vegetables 🍷🐔 - Tuesday, Week 36

Preparation Time: 45 minutes
Cooking Time: 2 hours
Serves: 4-6

Introduction

Welcome back to our culinary journey! This Tuesday, we're diving into another French classic—Coq au Vin. Steeped in tradition, this dish represents the epitome of comfort food, marrying succulent chicken with the earthy flavors of root vegetables and a rich wine sauce. The slow-cooked, aromatic meal not only fills your home with inviting scents but also provides a hearty, satisfying dining experience.

Ingredients

• 1.5 kg Chicken pieces (thighs, drumsticks, and breast)
• 1 bottle (750 ml) Red wine (preferably Burgundy)
• 200g Carrots, peeled and sliced
• 200g Turnips, peeled and sliced
• 200g Parsnips, peeled and sliced
• 1 large Onion, chopped
• 3-4 cloves Garlic, minced
• 2 Bay leaves
• 4-5 sprigs Fresh thyme
• 200g Smoked bacon, diced
• Salt and pepper to taste
• 3 tbsp Olive oil
• 500 ml Chicken stock
• 2 tbsp Tomato paste
• 2 tbsp Flour

Instructions

1. Marinate the Chicken: Combine the chicken pieces, half of the red wine, garlic, bay leaves, and thyme in a bowl. Cover and marinate for at least 4 hours, or overnight.
2. Prep the Root Vegetables: Peel and slice the carrots, turnips, and parsnips. Set them aside.
3. Cook the Bacon: In a large pot or Dutch oven, sauté the bacon in olive oil until crispy. Remove and set aside, leaving the fat in the pot.
4. Brown the Chicken: Remove the chicken from the marinade but keep the liquid. Pat the chicken dry and brown in the bacon fat on all sides. Remove and set aside.
5. Sauté the Vegetables: Add the chopped onion and garlic to the pot and sauté until translucent. Add the root vegetables and continue to sauté for another 5 minutes.
6. Deglaze and Add Chicken: Add the tomato paste and flour, stirring well. Deglaze the pot with the remaining wine and add the chicken stock. Return the chicken and bacon to the pot.
7. Add Herbs and Season: Toss in the bay leaves, thyme sprigs, and season with salt and pepper.
8. Slow Cook: Cover the pot and simmer for about 1.5 to 2 hours, until the chicken is cooked through and the vegetables are tender.
9. Serve and Enjoy: Discard the bay leaves and thyme sprigs. Serve the Coq au Vin hot, garnished with fresh parsley.

Wine Pairing

Since Coq au Vin is a wine-infused dish, it naturally pairs well with red wines. Consider serving it with a Pinot Noir, Burgundy, or even a mature Bordeaux for a harmonious dining experience.