Coq Au Vin In A Cast Iron Dish

RECIPE FOR : Coq au Vin in a Cast Iron Dish

(LE CREUSET COOKWARE)

Ingredients:

• Chicken: 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, etc.)
• Seasoning: Salt and freshly ground black pepper
• Bacon: 4 oz bacon or pancetta, cut into ½-inch pieces
• Oil: 2 tablespoons olive oil (if needed)
• Vegetables:
• • 1 medium yellow onion, roughly chopped
    (or 8 small pearl onions, peeled)
  • 2 carrots, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 8 oz mushrooms (button or cremini), halved
• Tomato Paste: 2 tablespoons
• Flour (optional): 2 tablespoons all-purpose flour (to help thicken the sauce)
• Liquids:
• • 2 cups red wine (Burgundy or Pinot Noir work great)
  • 1 cup chicken stock
• Herbs & Spices:
• • 2 bay leaves
  • 2–3 sprigs fresh thyme
• Optional: 1 tablespoon Cognac or brandy for extra depth
• Garnish: Fresh chopped parsley

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Instructions:

1. Preheat & Season:
   Preheat your oven to 350°F (175°C). Pat the chicken dry and season generously with salt and pepper.
2. Render the Bacon:
   In your cast iron dish (a Dutch oven works best), cook the bacon over medium heat until crisp. Use a slotted spoon to remove the bacon, leaving the flavourful fat behind.
3. Brown the Chicken:
   If needed, add a bit of olive oil to the dish. Working in batches, sear the chicken pieces in the bacon fat for about 5 minutes per side until golden brown. Transfer the browned chicken to a plate.
4. Sauté the Vegetables:
   In the same dish, add the chopped onions and carrots. Sauté for about 5 minutes until they start to soften. Then, add the garlic and mushrooms and cook for another 2 minutes.
5. Incorporate Tomato Paste & Flour:
   Stir in the tomato paste and cook for 1 minute. If using flour, sprinkle it over the vegetables now and stir well to coat, cooking for an additional minute to form a light roux.
6. Deglaze & Build the Sauce:
   Pour in the red wine, stirring to deglaze the pan and scrape up any browned bits. Allow the wine to simmer for 2–3 minutes. For extra flavour, add the Cognac or brandy and let it reduce slightly.
7. Combine & Braise:
   Return the chicken and bacon to the dish. Add the chicken stock, bay leaves, and thyme sprigs. Bring the mixture to a gentle simmer.
8. Oven Time:
   Cover the cast iron dish with its lid and transfer it to the preheated oven. Let it braise for 45 minutes to 1 hour, or until the chicken is tender and the flavours meld beautifully.
9. Finish & Serve:
   Remove the dish from the oven. Discard the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt and pepper if needed. Sprinkle fresh chopped parsley over the top before serving.

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Serving Suggestions:
Enjoy your Coq au Vin with crusty French bread, mashed potatoes, or buttered noodles to soak up the rich sauce. This dish also tastes even better the next day as the flavours continue to deepen!

Bon appétit!