“Why not make daily pleasure out of daily necessity?” – author Peter Mayle
Coq au vin, contrary to my initial impression, is not “fancy” French food. It actually developed as a way to use the old rooster (the um, coq) in a dish after he was past his prime on the farm. It’s actually an old and rustic dish and much more of a everyday dish than a fancy indulgence.
And, unlike the soufflé, it won’t judge you for not being able to speak French or asking directions to the Eiffel Tour. It’s friendly French.
While the traditional recipe calls for a rooster, most contemporary ones, including the recipe I used, substitute a chicken. Although, I kept thinking of Tom Colicchico on Top Chef in an episode where he kept saying that Casey had NOT made coq au vin because she used a chicken. Sorry, Tom, but our flyover grocery was out of rooster.
Start by cooking your bacon in the bottom of a large, heavy pot or a dutch oven. Remove the bacon after its cooked and put the chicken pieces in. I bought chicken quarters and then broke them down. Tip: Chicken quarters are insanely inexpensive, so if you get comfortable cutting up chicken, you can be very budget savvy.
The chicken gets browned and removed and in go your chopped veggies to brown in all that yummy flavor. After the carrots, celery, and garlic are browned the chicken and bacon go back in the pot with the chicken stock, thyme, and dry, red wine.
Half a bottle of dry red wine.
At this point in the recipe, you can cover the pot and put it in the oven for 30 minutes. BUT- I didn’t do this. I just let it simmer away on the top of the stove on low heat while the liquid reduced and let the chicken cook in a bath of wine. See? So much more easy going than a soufflé!