French · France
Bourgogne-style Coq au Vin
A variation of coq au vin from the Burgundy region, using local ingredients and techniques.
75 minutes4 servings
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Ingredients
Method
- Heat olive oil in a large Dutch oven over medium heat.
- Add bacon and cook until crispy, about 5 minutes.
- Remove bacon and set aside.
- Add chicken to the pot and cook until browned on all sides, about 8 minutes.
- Add onion, garlic, and mushrooms; cook until softened, about 5 minutes.
- Stir in Burgundy wine and beef broth, bring to a boil.
- Reduce heat, add bacon back in, and simmer for 1 hour.
- Stir in thyme, season with salt and pepper, and serve with crusty bread.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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