Coq au Vin from Burgundy

Experience the rich and comforting flavors of Coq au Vin from Burgundy, a classic French dish that embodies the essence of rustic elegance. Tender chicken pieces are braised to perfection in a delightful combination of Burgundy pinot noir, cognac, and aromatic herbs. This hearty and soul-warming dish is a celebration of Burgundian cuisine, known for its robust flavors and use of local ingredients. With each bite, you’ll savor the tender chicken, the savory bacon and mushrooms, and the depth of flavors imparted by the wine. Serve it with flat noodles or steamed potatoes for a truly satisfying meal. Let’s dive into the recipe and bring a taste of Burgundy to your table!

Serves 8

INGREDIENTS:

• 1 large chicken, about 5–6 pounds, cut up
• 3 tablespoons olive oil
• 2 onions, minced
• 3 carrots, peeled and sliced
• 3 garlic cloves, crushed
• 1 bouquet garni (bay leaf, parsley, thyme)
• Pepper and salt
• 1 cup cognac
• 1 bottle Burgundy pinot noir
• 1/2 pound slab bacon, cubed
• 8 ounces white mushrooms, diced
• 1 cup parsley, finely chopped

INSTRUCTIONS:

1. In a wide heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Brown the chicken pieces on all sides until golden brown. Once browned, remove the chicken from the pot and set it aside.
2. In the same pot, add the minced onions and sauté them for about 5 minutes until they become translucent and fragrant. Add the sliced carrots and stir them together with the onions.
3. Return the browned chicken to the pot and add the crushed garlic cloves, bouquet garni, and season with pepper and salt. Pour in the cognac and carefully ignite it with a long match or lighter. Be cautious of the flames and let the alcohol burn off.
4. Pour in the Burgundy pinot noir, stirring to combine all the ingredients. Cover the pot and reduce the heat to very low. Allow the Coq au Vin to simmer gently for at least 2 hours, or until the chicken is tender and the flavors have melded together.
5. While the chicken is simmering, in a separate skillet, sauté the cubed bacon until crispy. Add the diced mushrooms and cook them until they are golden and tender. Set aside.
6. Once the chicken is cooked, remove the bouquet garni and adjust the seasoning to taste. Stir in the bacon and mushroom mixture, ensuring they are evenly distributed throughout the Coq au Vin.
7. Sprinkle the Coq au Vin with finely chopped parsley, adding a fresh and vibrant touch to the dish.
8. Serve the Coq au Vin from Burgundy with your choice of flat noodles or steamed potatoes, allowing everyone to indulge in the tender chicken and rich flavors of the wine-infused sauce.

Prepare to be transported to the beautiful region of Burgundy with each bite of Coq au Vin. This traditional French dish captures the essence of rustic charm and culinary excellence. The succulent chicken, the depth of flavors from the Burgundy wine, and the savory bacon and mushrooms create a symphony of taste that is both comforting and sophisticated. Gather your loved ones, pour a glass of Burgundy wine, and enjoy the warmth and richness of Coq au Vin from Burgundy. Bon appétit!