Coq Au Vin is a French chicken and red wine stew that literally translates to "chicken cooked in wine". It may sound complicated, but it is actually incredibly easy to make. The key is to have your "mise en place ready" - or all of your ingredients ready "in its place". I was first introduced to this dish in high school when I was tasked to cook Christmas Dinner for our whole extended family, so the pressure was on to impress but I also wanted something relatively simple that I could pull off. Over the years, I've gotten over the fear of cooking chicken, cooking with wine, and long braises (searing first, then cooking in liquid) in general.
Once this dish is finished cooking, your entire home will smell heavenly with the deep red wine notes and hearty chicken at the center of this dish. The root vegetables cook down to make this so rich and delicious. I like to serve my coq au vin with buttery mashed potatoes and a rosemary-garlic aioli. (PS - I'm thinking about sharing those two recipes in my next newsletter...what do you think?)
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What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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