Let me tell you my woes. I’ll attempt to keep it quick so I don’t become one of those dreaded food bloggers. You know the ones. The one where you want a recipe but instead they tell you about the time cousin Sue from back home came over and by the time you get to the actual recipe you. are. so. done.
I love to cook. Honestly, when I started toying with the idea of writing, I tossed around the titles “The Homemaking Whore” and “The Cooking Hooker.” (NGL, I actually prefer the latter, but it keeps me restricted to only food.) So I love to cook. But I can’t plate for anything. My food tastes like a dream but my presentation is a nightmare. So I’m always on the hunt for the perfect comfort food. The kind of food that you can dash in a bowl without it looking like it deserves a Michelin star. That’s where Coq au Vin comes in. It’s French for “Chicken in Wine.” And that’s exactly what it is. It’s flavorful, hearty, and filling. But best of all? Nobody cares if it’s ugly. It’s an easy recipe for a beginner cook hosting a dinner party because it doesn’t matter how it looks, and it only takes one spoon, one pot, one cutting board, and a pair of tongs. Let’s get to it.
*Disclaimer* I never use exact measurements. Sorry, not sorry. I’m a kitchen witch. I use food and the home to create sort of a domestic haven and magical energy throughout the Domus. Part of that, for me, means adding ingredients on a whim and using my instincts to enhance taste while staying true to the spirit of the dish. It’s also knowing what you can use as a substitute in case you forgot to pick up an ingredient at the market! Use your nose and taste test liberally. You’ll eventually learn how to tell which spices and herbs will set off the dish with just a whiff.
Ingredients:
Olive Oil
Bacon, diced
Chicken, your choice of cuts. Preferably boneless
Onion, diced
Carrots, diced
Garlic, minced
Cognac or whisky, to taste
Red Wine, I use anywhere from a third to a full bottle of Pinot Noir depending on serving size. Use your tastebuds to determine the amount
Chicken Stock
Fresh Thyme (Use fresh herbs whenever possible)
Butter
Flour, to thicken the juices into a savory gravy
Mushrooms, roughly chopped, I use cremini
Salt and Pepper to taste
Mashed potatoes — optional, depending on how you’d like to serve it
If you have a cast iron dutch oven now is the time to bust it out. If not, that’s okay. You’ll need an oven-safe pot to cook everything in. We’re going to start on the stovetop and then everything goes in the oven for a while to finish cooking. Preheat your oven to 250 f.
Put olive oil in the pan on medium to medium-high heat. Once the pot is hot throw in your diced bacon. Cook it up for about ten minutes, stirring occasionally, and then remove them from the pan to a plate. Don’t drain the fat!! We’re going to use that to flavor everything else!
Salt and pepper your chicken and then brown them in the bacon fat. You don’t have to cook them all the way through, just let them get all yummy from the fat and sear the outside. Once they’re browned set them aside on top of the bacon.
Toss the diced onion and carrots into the pot with the bacon fat. Add salt and pepper to taste, then let them cook for about ten minutes, stirring occasionally. Then, add your minced garlic; cook for a minute or two longer, and then add your whiskey or cognac. Use your spoon or spatula to scrape all the little burned-on pieces from the bottom. This is called deglazing. All those little bits at the bottom are so yummy and help enhance the flavor of the dish. Always, always deglaze your pots and pans because those drippings make amazing gravies and add to your dish's flavor.
Slide the bacon and chicken back into the pot. Pour in the wine, chicken stock, and add some of your fresh thyme. Bring to a rolling boil, then cover and put it into the oven for a least an hour. I left mine in for a couple of hours to really let all the flavors meld together. This is a really nice dish for when you’re having guests over because the longer you let it cook on that low heat, the better it tastes.
When you’re nearly ready to serve, take the pot out of the oven. Remove the chicken with a fork or tongs, and slowly add flour while whisking vigorously and continuously. Drop-in about a teaspoon at a time until it’s thick enough for your tastes. Put the chicken back in, add your mushrooms, and let it cook for another ten minutes in the oven.
Remove from oven. Use a ladle to serve it over your mashed potatoes. Garnish with more thyme sprigs and serve with a glass of leftover wine.