If you asked me to name a dish I’d eat repeatedly, it would be this one. This incredibly warming meal is like a delicious hug in bowl and when the weather turns cool, it makes the entire house smell like home. But, what I also look forward to, is the process of cooking this meal. Each step gives such satisfaction, from the browning bits of fragrant bacon (or pancetta, if you prefer) to the golden crisp skin of the chicken and the fruity aroma of the wine.
This, to me, is a wonderful weekend meal, when you have time to enjoy putting it together. It also makes a nice meal for entertaining. Leftovers warm up perfectly for another night during the week.
Coq Au Vin
- 6 oz. bacon, chopped
- 4 lb. chicken, cut into 8 pieces
- Kosher salt
- Freshly ground black pepper
- 1 lb. carrots, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 c. dry red wine
- 2 c. low-sodium chicken stock
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp. tomato paste
- 10 oz. cremini mushrooms, sliced
- 1/4 c. freshly chopped parsley, for garnish
- In a large skillet over medium-high heat, cook bacon until fat is rendered and bacon is crispy. Drain bacon on a paper towel-lined plate. Remove bacon fat, leaving 2 tablespoons in the pan and reserving the rest.
- Pat chicken dry with paper towels, then season generously with salt and pepper. In batches, sear chicken in bacon fat until golden brown, then add to slow cooker.
- In same skillet over medium heat, add 1 tablespoon bacon fat and cook carrots, onion, and garlic, 5 minutes. Add vegetables to slow cooker.
- Add wine and deglaze pan using a wooden spoon to scrape bottom of the pan. Bring wine to a boil and simmer, 5 minutes, then add to slow cooker along with stock, thyme, bay leaves, and tomato paste. Cook on low for 7 hours.
- When ready to eat, add 1 tablespoon bacon fat to skillet over medium-high heat. Cook mushrooms for 5 minutes, then add to slow-cooker and heat through, 5 minutes. Garnish with parsley and serve immediately.