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One Pot Coq au Vin: A Comforting French Classic

As the evenings get chilly, there’s nothing quite like a hearty, warming dish to bring comfort to the palate. One Pot Coq au Vin, a traditional French recipe, is the perfect solution; combining rich flavours, tender chicken, and the convenience of cooking everything in a single pot. Whether you’re hosting a dinner party or simply indulging in a snug evening at home, this dish is sure to impress.

The Origins of Coq au Vin

Coq au Vin, which translates to "rooster in wine," has its roots in rustic French cuisine, with origins dating back to ancient times. Traditionally, it was made with coq, or rooster, but today, chicken is commonly used as a more accessible alternative. The dish is famously associated with the Burgundy region, where high-quality wine enhances its depth of flavour.

Ingredients

For a one-pot version that serves four, you will need:

• 1 kg chicken thighs and drumsticks (bone-in, skin-on for the best flavour)
• 150g smoked bacon or lardons
• 250ml good quality red wine (Burgundy or similar)
• 250ml chicken stock
• 2 medium onions, roughly chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 200g button mushrooms, halved
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• A splash of olive oil
• Parsley, finely chopped for garnish

Method

1. Prepare the Ingredients
Begin by gathering all your ingredients. Having everything ready makes the cooking process much smoother.

2. Brown the Chicken and Bacon
In a large, heavy-based pot or Dutch oven, heat a splash of olive oil over medium heat. Add the smoked bacon or lardons and cook until crispy. Remove and set aside. Next, add the chicken pieces, skin-side down, to the same pot. Sear them for around 5-7 minutes until browned all over, then remove and set aside with the bacon.

3. Sauté the Vegetables
In the residual fat, add the onions and carrots. Cook for about 5 minutes until softened, then stir in the garlic and mushrooms. Cook for another 3-4 minutes until the mushrooms are golden.

4. Create the Sauce
Sprinkle the flour over the vegetables and stir to combine. This will help to thicken the sauce later. Add the tomato paste, stirring well, before slowly pouring in the red wine and chicken stock. Scrape off any bits stuck to the bottom of the pot for added flavour.

5. Combine and Simmer
Return the chicken and bacon to the pot, followed by the thyme and bay leaves. Stir everything together and bring to a gentle simmer. Cover the pot and let it cook on low heat for about 45 minutes, checking occasionally to ensure it doesn’t stick. The chicken should become tender and the flavours well-developed.

6. Serve and Garnish
Once cooked, allow the Coq au Vin to rest for a few minutes. Remove the bay leaves and season with salt and pepper to taste. Serve it hot, garnished with freshly chopped parsley, alongside creamy mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.

Why One Pot?

The beauty of One Pot Coq au Vin lies in its simplicity. Not only does it cut down on washing up, but it also allows the flavours to meld beautifully. The longer the dish simmers, the more complex and delectable the taste becomes, making leftovers even tastier.

Conclusion

One Pot Coq au Vin captures the essence of French home cooking: rich, comforting, and perfect for sharing. Its delightful blend of flavours and aromas will transport you straight to a rustic French bistro, all from the comfort of your own kitchen. This dish is a delightful way to gather loved ones and create wonderful memories over a shared meal. So, grab a good bottle of red and let the cooking begin!

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