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Yields:
4 - 6
Prep Time:
15 mins
Total Time:
1 hr 30 mins
When you get yourself some good wine, there are a few dishes that can capture the purity of it. Coq au vin is one of them. It’s a classic French countryside meal usually cooked with wine that’s made in what province you happen to live in. Luckily Portland makes some of the best red wine around! When making this dish, do yourself a favor and get some high-quality wine—it really makes all the difference.
I was inspired to make this dish from my time at Brick House Wines in Portland, Oregon. The first thing that stuck out to me when arriving was how open and spacious the land is, as well as the fat, plump grapes that were hanging on the vines. The pinot noir grapes, so purple and filled with juice it had the appearance of being black, the chardonnay grapes, as green as emeralds and so ripe and full. Dew appeared on them, looking like fresh rain water had just fallen upon the grapes.
Hand-picking each bundle and cutting the tip where they were bound to the vines was like watching a work of art being created before my eyes. I was also fascinated by the process of estimating the sugar content of the grapes, the palm of my hand turning a deep rich purple with every squeeze of the fruit. Food on its own is a beautiful thing, but when you pair it with a gorgeous experience, that's when you realize food can become life-changing. I was truly inspired by my time there, and so was this recipe for my take on classic coq au vin.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1 cup
finely chopped pancetta
- 5
to 6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
- 1
yellow onion, finely chopped
- 3
carrots, unpeeled, cut diagonally into 1" pieces
- 8
to 10 button mushrooms, stems removed, caps quartered
- 4
large cloves garlic, finely chopped
- 1/4 cup
port or cognac
- 1/2
(750-ml) bottle high-quality dry red wine
- 1 cup
low-sodium chicken stock
- 2 tsp.
chopped fresh thyme leaves
- 1 Tbsp.
all-purpose flour
- 1 Tbsp.
unsalted butter
Chopped fresh parsley, for serving (optional)
Directions
- Step 1Preheat oven to 300°. In a large Dutch oven over medium heat, heat oil. Add pancetta and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer pancetta to a plate.
- Step 2Pat chicken dry; season both sides with salt and pepper. In same Dutch oven over medium heat, working in batches, sear chicken skin side down, turning occasionally, until browned, about 5 minutes. Transfer chicken to plate with pancetta.
- Step 3Drain excess fat, leaving about 2 tablespoons in pot. Cook onion, carrots, mushrooms, 2 teaspoons salt, and 1 teaspoon pepper over medium heat, stirring occasionally, until onions are lightly browned, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 more minute. Stir in Cognac. Add pancetta, chicken, and any accumulated juices to pot. Add wine, stock, and thyme and bring to a simmer.
- Step 4Cover pot with a tight-fitting lid. Bake coq au vin until chicken is cooked through, an instant-read thermometer inserted into thickest part of thigh registers 165°, and sauce is slightly reduced, 40 to 50 minutes.
- Step 5Transfer chicken to a large platter or serving bowl. In a small bowl, mix flour and butter to form a paste. Stir into stew until thickened; season with salt and pepper.
- Step 6Top chicken with stew. Sprinkle with parsley, if using.
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