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Coq au Vin is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor - the key is slow cooking.

What is the best way to cook Coq au Vin?

It’s the subtle blending of the flavors that makes this a classic. I find that this is best if you can take it from stove top to oven, so a cast iron pot like Le Cruset is perfect. If not, it can be done on the stove over very low heat.

And here's another tip, traditionally coq au vin is made with red wine, but it can easily be made with white wine too.

Want to try another French bistro classic, Classic French Beef Stew with Red Wine

Or this bistro classic, Perfectly Cooked Steak au Poivre Recipe

And a short ribs recipe that always delivers, Perfect Beef Short Ribs: A Comfort Food Recipe

Another French chicken classic, Delicious French Chicken Fricassee: A Simplified Recipe

And my favorite potato dish, How to Make Perfect Sarladaise Potatoes

And of course, My Favorite Recipes

Ingredients:

4 pounds of skinless Chicken thighs, or 4 pounds of skinless Chicken breasts if you prefer, or any combination.

½ pound Bacon, with a soft smoke or unsmoked or salt pork

2 Tbsp. Butter

½ cup Flour, optional

2 tsp. Salt

1 medium Onion, finely chopped

1 large Shallot, finely chopped

3 cloves of Garlic, sliced

5 sprigs of fresh Thyme, or 1 tsp of dried thyme

3 Bay Leaves

1 lb. of peeled baby Carrots

½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.

12-14 Baby Onions, peeled.

¼ cup of Cognac

1 bottle of Burgundy or Pinot Noir, or you can substitute a White Wine.

Preparation:

Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.

Remove the bacon with a slotted spoon and brown the chicken.  It is your choice to either flour the chicken lightly prior to browning or not.

Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.

Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, baby onions, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.

When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.

Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.

Mastering Coq au Vin: A Bistro Favorite Made Simple This is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.  Heavy Pot 4 pounds of skinless Chicken thighs (or 4 pounds of skinless Chicken breasts if you prefer, or any combination.)½ pound Bacon (with a soft smoke or unsmoked or salt pork)2 Tbsp. Butter½ cup Flour (optional)2 tsp. Salt1 medium Onion (finely chopped)1 large Shallot (finely chopped)3 cloves of Garlic (sliced)5 sprigs of fresh Thyme (or 1 tsp of dried thyme)3 Bay Leaves1 lb. of peeled baby Carrots½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.10-12 Baby Onions (peeled.)¼ cup of Cognac1 bottle of Burgundy or Pinot Noir (or you can substitute a White Wine.) Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.Remove the bacon with a slotted spoon and brown the chicken. It is your choice to either flour the chicken lightly prior to browning or not.Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash. Main CourseFrenchchicken, coqauvin

Saffron and Sunlight.