{"id":3854,"date":"2020-09-25T08:45:42","date_gmt":"2020-09-25T12:45:42","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=3854"},"modified":"2020-09-25T08:13:05","modified_gmt":"2020-09-25T12:13:05","slug":"recipe-coq-au-vin","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-coq-au-vin\/","title":{"rendered":"RECIPE: Coq Au Vin"},"content":{"rendered":"<p>It&#8217;s officially fall &#8212; time for relaxing at home and enjoying warm meals with <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\">rich red wine<\/a>. Let&#8217;s start with a seasonal favorite: Coq Au Vin, a French dish that can be created for a crowd of 6 in 90 minutes.<\/p>\n<p>In fact, this is a dish that you can actually <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\">cook with wine<\/a>. It tastes best when prepared and paired with a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\">bold red<\/a>, like one of the selections in the newest <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\">Weekly Tasting set: Can You Taste Terroir? California Pinot Noir.<\/a><\/p>\n<p><em>Ready to start tasting?<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>These are the ingredients you&#8217;ll need:<\/strong><\/p>\n<ul>\n<li>1\/2 cup pancetta or bacon, cubed<\/li>\n<li>1 shallot, chopped<\/li>\n<li>6 bone-in chicken legs or thighs<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>3\/4 cup mushrooms<\/li>\n<li>1 cup pearl onions<\/li>\n<li>2 medium carrots, diced<\/li>\n<li>5 garlic cloves, smashed<\/li>\n<li>1\/3 cup all-purpose flour<\/li>\n<li>2 tbsp tomato paste<\/li>\n<li>3 cups dry red wine<\/li>\n<li>1 cup chicken broth<\/li>\n<li>2 bay leaves<\/li>\n<li>4 fresh thyme sprigs<\/li>\n<\/ul>\n<p><strong>And how you&#8217;ll put it together:<\/strong><\/p>\n<p>1. Place the pancetta or bacon in a large Dutch oven over medium heat, and cook until browned, 5 to 7 minutes.<\/p>\n<p>2. Meanwhile, pat the chicken dry and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer. Do it in batches to avoid crowding the pan, if necessary. Cook until the skin is crisp and golden-brown, 6 to 8 minutes, then flip the chicken over. Transfer the chicken to a dish.<\/p>\n<p>3. Add the shallots and cook another minute, until softened. Add the carrots, mushrooms, garlic and saute for about 3 minutes. Stir in the flour and tomato paste until completely combined, and cook for 1 minute, stirring occasionally. Slowly add in the wine and chicken broth. Then add bay leaves and thyme.<\/p>\n<p>4. Add the cooked bacon and chicken back to the pot. Continue cooking until the mixture reaches a simmer. Then reduce heat to low, cover, and cook for 60-80 minutes, until the chicken is tender and cooked through. Remove the bay leaves and thyme.<\/p>\n<p>5. Plate the chicken thighs and top with a ladle of the wine sauce.<\/p>\n<p>&nbsp;<\/p>\n<p>There you have it! A must-have French fall meal for the family (with an added wine bonus for you). Don&#8217;t forget to pair this seasonal dish with one of the<a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\"> rich Pinot Noirs<\/a> in this week&#8217;s tasting, <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%207%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20coq%20au%20vin\">Can You Taste the Terroir?<\/a> Cheers!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s officially fall &#8212; time for relaxing at home and enjoying warm meals with rich red wine. Let&#8217;s start with a seasonal favorite: Coq Au Vin, a French dish that can be created for a crowd of 6 in 90 minutes. In fact, this is a dish that you can actually cook with wine. It [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":3856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342],"tags":[],"class_list":["post-3854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Coq Au Vin - From The Vine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wtso.com\/blog\/recipe-coq-au-vin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Coq Au Vin - From The Vine\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s officially fall &#8212; time for relaxing at home and enjoying warm meals with rich red wine. 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