Coq Au Vin Recipe

Prepare the Ingredients

Chop the bacon into small pieces, slice the mushrooms, and dice the onions and carrots. Mince the garlic cloves.

Cook the Bacon

In a large Dutch oven, heat the olive oil over medium heat. Add the bacon pieces and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Brown the Chicken

Season the chicken quarters with salt and black pepper. In the same pot, add the chicken and brown on all sides, about 5-6 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same pot, add the onions, garlic, carrots, and mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Remaining Ingredients

Return the chicken and bacon to the pot. Add the thyme, bay leaves, and chicken stock. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 1.5 to 2 hours.

Final Seasoning

Check for seasoning and adjust salt and pepper as needed. Remove bay leaves before serving.

Prepare the Potatoes

Peel and chop the potatoes into even-sized chunks. Place them in a pot and cover with cold water.

Cook the Potatoes

Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

Drain and Mash

Drain the potatoes and return them to the pot. Add the minced garlic, butter, and milk. Mash until smooth.

Season

Season with salt and black pepper to taste. Mix well and keep warm until ready to serve.

Prepare the Vegetables

Preheat the oven to 200°C (400°F). Chop the zucchini, bell pepper, and carrots into bite-sized pieces.

Toss with Oil and Seasoning

In a large bowl, toss the vegetables with olive oil, salt, and black pepper until evenly coated.

Roast the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.