Recipe: Chardonnay coq au vin with Paul Clüver Estate Chardonnay

Elevate your dining experience with this exquisite Coq au Vin recipe, a traditional French dish that embodies the essence of comfort food. Featuring succulent chicken thighs, crisped bacon, and a medley of onions, carrots, and garlic, this recipe offers a symphony of flavours in every bite. Simmered in a luxurious Chardonnay sauce infused with herbs and spices, this dish promises to transport you to the heart of French cuisine.

Pair with our Paul Clüver Estate Chardonnay.

Recipe: Chardonnay coq au vin

Ingredients

• 6 Elgin Free Range chicken thighs, bone-in and skin-on
• 6 slices of bacon, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 cup Chardonnay wine
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Method

1. In a large casserole dish or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
2. Season the chicken thighs with salt and pepper. In the same skillet with the bacon fat, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and carrots. Cook until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
4. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
5. Pour in the Chardonnay wine and chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Stir in the tomato paste and dried thyme. Bring the mixture to a simmer.
6. Return the chicken thighs and cooked bacon to the skillet. Reduce the heat to low, cover, and let it simmer gently for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Once the chicken is cooked, remove it from the skillet and set aside. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken it slightly.
8. Taste the sauce and adjust the seasoning with salt and pepper if needed. Return the chicken to the skillet to warm through.
9. Serve the Coq au Vin hot, garnished with fresh parsley. You can serve it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Enjoy your homemade Coq au Vin with our Paul Clüver Estate Chardonnay wine!

Servings: 6 pax