This menu is comfort French food that require a long time to cook at least 8 hours which I usually prepare it over night to get the tasty and authentic French food flavors. Serving the Coq Au Vin with mashed potato and some roasted vegetable for side dish are completely delicious dinner meal.
I use red wine to break down and help with digestion this food in the soup while cooking, plus it gave some sweetness flavor to the soup as well. I added chickpea and thyme herb to the original recipes which I love the smell of the thyme and the great chickpeas flavor all together for this menu. Until the end of long hour cooking the soup will become thicken almost like puree soup and the chicken is really soft, juicy, and fall apart from the bone.
Menu Ingredients Serving for 6
Coq Au Vin Ingredients
3 slices of Bacon, cut crosswise into 3/4 inches pieces
10 ounces of Mushrooms, each cut in half
4 cloves of Garlic, peeled and chopped
1 medium Onion, chopped
1 Large Carrot, peeled and chopped
6 Chicken Drumstick
1/2 teaspoon of Salt
1/4 teaspoon of Ground Black Pepper
1 cup of Red Wine
2 tablespoons of Tomato Paste
1 Bay Leaf
3/4 cup Chicken Broth
8 ounces can of Chickpea, rinsed and soaked with filtered water before use
2 teaspoons of Thyme Leaves
Coq Au Vin Preparation
I used dutch oven pot for this menu which will help with cooking process more authentic with flavor.
Cooked bacon over medium heat until browned then transfer bacon to paper towel to drain and set aside.
Mean while, In a big plate, sprinkle some salt and pepper over the chicken drumstick and let it set for about 10 to 15 minutes.
In a pot with bacon fat, added chopped garlic, onion, carrot, and mushrooms, cooked one at a time, stirred until look golden brown then set aside.
In the same dutch oven pot with the left of bacon fat, added chicken drumstick and cooked until the chicken look golden brown.
Added red wine, tomato paste, and check broth to the pot with garlic, onion, carrot, mushrooms, and a bay leave into the pot and stir well for about 3 to 5 minutes with high heat and bring the soup to boiled.
When it boiled reduce heat to medium then added chickpea, stirred for another 5 minutes then reduce heat to low and let it simmer for about 8 hours.
*Check the pot time to time to make sure that the water not run out.
When the Coq Au Vin almost done, added thyme leaves and stirred well.
To Serve, discard bay leaf. With large spoon, transfer chicken and sauce to over the mashed potato that placed on a serving plate., Sprinkle with bacon.
Mashed Potato Ingredients
1 and 1/2 pounds of Peeled Red Potato
2 cloves of Garlic
2 tablespoons of Salted Butter
1/4 cup of Whole Milk
Dash of Salt and Ground Black Pepper to taste
Mashed Potato Preparation
In a large soup pot, added water and bring water to boil at medium high heat. Added potatoes, garlic and salt when the water start to boil. Let it boil for 10 minutes before reduce heat to medium and let it simmer for about 30 minutes or until the potatoes soft and tender.
Rinse the water out of the pot and mashed the potato until all smooth. Then added butter while the potatoes still hot, mixed well.
Added milk and season with salt and ground black pepper.
Serving this comfort slow cooking menu with mashed potato and red wine for dinner, it is heavenly meal with delicious Coq Au Vin.