Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables

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

Prepare the Ingredients

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.

Cook the Bacon

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.

Brown the Chicken

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

Sauté the Vegetables

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

Deglaze the Pot

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.

Add Remaining Ingredients

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

Final Seasoning

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

Prepare the Potatoes

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

Cook the Potatoes

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

Drain and Mash

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

Season

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

Prepare the Vegetables

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

Toss with Oil and Seasoning

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.

Roast the Vegetables

chicken quarters

red wine

mushrooms

onions

garlic

carrots

bacon

chicken stock

thyme

bay leaves

olive oil

salt

black pepper

potatoes

butter

milk

zucchini

bell pepper

Coq Au Vin

Make Coq Au Vin Recipe in just 2h 30m. Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables

Coq Au Vin Recipe

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