Easy Coq Au Vin



Sometimes the simplest dishes can be the most sophisticated. That's true of this recipe for Coq Au Vin, simply translated as "Rooster in Wine". It's basically a French Chicken Stew, but this dish evokes a luxurious feeling of fine dining.

I recently taught this dish in a Tasting Queens Market in-person cooking class and figured I'd share it with all of you too.


A few notes to consider:

- Don't get bogged down about what wine to use. Choose your favorite bottle of red. Feel free to skip the expensive ones too. I used a bottle of Shiraz for this. Pinot Noir is the classic choice.

- You can use Bacon or Panchetta.

- Add veggies you enjoy to make the recipe your own. Carrots, Radishes or Parsnips are especially great in this stew

- You'll get much more flavor and a better texture with dark meat chicken.


Substitutions for TQM Products listed in foot note.


Ingredients:

4 slices bacon, diced

8 bone-in, skin-on chicken thighs

3 shallots, quartered

4 cloves garlic, minced

2 tbsps all-purpose flour

1/2 cup button mushrooms

2 tbsps tomato paste

1 cup red wine (dry if possible)

1 1/2 cups chicken stock

2 tsp TQM French Rotisserie Spice

2 tbsps Butter

1 tbsp vegetable oil

1 tsp salt

1/4 tsp black pepper


Method:

In a medium bowl, season chicken with salt, pepper and TQM French Rotisserie Spice. Cover and let marinate.

Meanwhile, heat a heavy bottom sauce pan or large, deep skillet (medium high). Brown bacon until fragrant and crisp. Add mushrooms and cook for an additional 2 minutes.

Remove bacon and mushrooms from pan and place on lined plate. Using the bacon drippings, sear chicken pieces beginning with the skin side. Cook until nicely browned (about 6-8 minutes).

Remove chicken and set aside. Add 1 tbsp vegetable oil to the pan and saute shallots until just heated through (about 2 minutes), add garlic and tomato paste and stir. Add flour and cook an additional 1 minute until just toasted.

Carefully pour in chicken stock and wine, scrapping the bottom of the pan to release all those flavor bits on the bottom. Bring to a simmer then place chicken pieces skin side up in pan. Simmer covered (low heat) for 25 minutes. Add veggies and cooked covered for an additional 15 minutes.

Remove from heat. Place chicken pieces in a serving tray. Melt butter in remaining sauce. Stir until sauce is shiny. Test for appropriate salt level and adjust as desired. Add bacon and mushrooms then spoon sauce and veggies over chicken pieces and serve with fresh herb garnish.


Best served with toasted Baguette or Olive Oil Whipped Potatoes.


Substitute TQM French Rotisserie Spice with equal parts parsley, thyme, rosemary and lemon zest.