What does Coq au Vin taste like?

Coq au vin is a French dish that tastes rich, savory, and comforting. It features chicken braised in red wine, mushrooms, pearl onions, and herbs.

What is the difference between a Dutch Oven and a regular pot?

A Dutch oven is a heavy, lidded pot typically made of cast iron or enameled cast iron, while a regular pot is generally made of lighter materials like aluminum or stainless steel.

Can you freeze Coq au Vin?

Yes, you can freeze Coq au Vin. To do so, allow the stew to cool all the way down to room temperature before transferring it to your preferred freezer-safe container. It will keep nicely in the freezer for up to three months.

One Pan Coq au Rose' with Lemon and Hazelnuts

Coq au Rose with Lemon and Hazelnuts (Dutch Oven version)

Print Recipe

A classic, gorgeous French-style chicken stew built on bacon, rose’ wine, and fresh veggies. We’ll make it in a large Dutch oven and let it cook away until the meat is fall-off-the-bone tender. Punchy fresh lemon and toasty hazelnuts built interest and balance in this delicious stew. A great baseline recipe, this is easy to build upon with whatever fresh, seasonal veggies you like.

Author: Lauren McDuffie
Yield: serves 4

Ingredients

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6 pieces bacon, diced into small bits
8 to 10 pieces bone-in, skin-on chicken (I use a mix of drumsticks and thighs)
Salt and pepper, as needed
Olive oil, as needed
1.5 cups onion, diced
2 to 3 large carrots chopped or 2 heaping cups baby carrots
8 ounces button mushrooms (or whatever kind you like)
4 garlic cloves, minced or grated
5 tablespoons flour
2 cups Rose’ wine
1 cup chicken stock
1 teaspoon chicken stock concentrate
2 tablespoons Dijon mustard
1/2 cup chopped hazelnuts
The zest of one lemon (about 1 tablespoon)
Cooked rice or pasta, for serving

Optional add-ins for a summertime Coq au Rose’: 1.5 cups sugar snap peas, trimmed asparagus pieces, sliced zucchini and/or summer squash.

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Instructions

Place a large Dutch oven over medium-high heat and cook the bacon until crispy; about 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate (don’t drain the pan).
Season the chicken pieces liberally with salt and pepper. Brown them on all sides in the pan (in batches if needed) with the bacon drippings, still set over med-high heat. (Sometimes I add a drizzle of olive oil to the pan, if the drippings need a little more fat to help brown the meat.) Takes about 3 to 4 minutes per side. Transfer the chicken to a pan/tray for now.
Reduce the heat to medium and add the onion, carrots, and mushrooms to the drippings in the pan. Cook until tender; about 5 minutes. Season with salt and pepper to taste. Sprinkle in the flour and the garlic and cook for one minute more, stirring occasionally.
Add the wine, stock, stock concentrate, and mustard to the pan and stir to combine everything. Add the chicken and bacon back into the pan, along with any of the collected rich drippings (liquid gold!). Cover and place the pot in the oven for 2.5 hours, until the chicken is fall-off-the-bone tender. During the last 30 minutes of cook time, include any of the optional add-ins/veggies, if you like. This will tenderize the veggies just enough, but still leave them with a little bite.
Shower the pan with the chopped hazelnuts and lemon zest and serve with rice or pasta.

Find it online: https://mykitchenlittle.com/2024/08/28/one-pan-coq-au-rose/