Comfort Food

Coq au Vin à la Provençale

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Coq au Vin à la Provençale
Tender chicken simmered in a rich red wine sauce with mushrooms and garlic.

Indulge in the rustic charm of Southern France with our take on the beloved classic, Coq au Vin à la Provençale. This traditional French stew features succulent chicken pieces slowly braised in a luscious red wine sauce infused with aromatic herbs and earthy mushrooms. Perfect for cozy evenings or special occasions, this dish promises to envelop you in warmth and flavor with every bite.

“Coq au Vin: A symphony of flavors that tells the story of French culinary tradition.”

Ingredients

  • 4 chicken legs (or a mix of thighs and drumsticks)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 oz. mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 carrots, sliced into rounds
  • 2 tablespoons all-purpose flour
  • 750 ml bottle of red wine (preferably Burgundy or Côtes du Rhône)
  • 2 cups chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 4 strips of bacon, chopped
  • Fresh parsley, for garnish

Instructions

  1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, browning them on all sides until golden brown. Remove and set aside.

  2. Sauté Aromatics: In the same pot, add chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot. Add sliced mushrooms and sauté until they release their moisture and begin to brown. Add minced garlic and onions, cooking until translucent.

  3. Create Roux: Sprinkle flour over the onion mixture and stir well to combine, cooking for about 2 minutes to form a roux. This will help thicken the sauce later on.

  4. Deglaze with Wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly.

  5. Combine Ingredients: Return the chicken pieces to the pot along with the bacon. Add carrot slices, thyme, bay leaves, tomato paste, and chicken stock. Stir well to combine all ingredients.

  6. Simmer: Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and falls off the bone easily. Check occasionally to ensure there’s enough liquid, adding more water if necessary.

  7. Finish and Serve: Once cooked, remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Savor this Coq au Vin à la Provençale, a dish that embodies the soul of French comfort food. The deep flavors from the wine-infused sauce beautifully complement the tender chicken and earthy mushrooms, creating a meal that’s both hearty and sophisticated. Serve it over mashed potatoes or crusty bread to soak up every last drop of the rich sauce. Whether enjoyed in a rustic countryside setting or your cozy dining room, this dish is sure to bring warmth and joy to any table. Bon appétit!

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