Cooking with Wine: Coq au Vin

Filed in archive Food and Wine on February 13, 2008

Are you looking for a romantic meal to serve for Valentine's Day tomorrow. Consider the classic French chicken and red wine dish, Coq au Vin. Below is the recipe, courtesy of CD Kitchen. Serve the chicken with mashed potatoes or red skins. Accompany the meal with a light red wine, such as a Pinot Noir or a Beaujolais.

Coq au Vin
Ingredients:

5 slices uncooked bacon, diced

1 chicken (3-4 lbs size), cut into pieces

6 small white pearl onions, peeled

1/2 pound cremini or baby portabella mushrooms

4 cloves garlic, crushed

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh thyme leaves

1 bay leaf

1/2 cup chicken stock or low sodium broth

2 cups full bodied red wine, such as Cabernet Sauvignon


Directions:

Heat a large skillet over medium-high heat. Add the bacon and cook until crisp; drain and reserve bacon. Brown chicken well in skillet; remove.


Layer the onion, mushrooms and garlic in a slow cooker. Add the chicken, bacon, salt, pepper, thyme, bay leaf and cover with the red wine and chicken stock. Cook on low for 8 hours. Serves 6.

^{(photo © Flickr user: Herrner/cc license)}