French cuisine is the epitome of classy. Coq au vin may be more rustic than classy but it’s still French so it counts! Plus you’re cooking with wine. Doesn’t get any classier than that.
Before you get started on the main part of this dish, you’ll want to get the potatoes cooking. Boiling water can take a while over the fire so it’s good to get a head start. The potatoes will keep warm once cooked and drained in the pot while the rest of the meal finishes.
This classic french dish begins by frying up some bacon in the bottom of your dutch oven.
Once they’re nice and crispy add your onions, carrots and garlic. Fry those until slightly caramelized and soft. Stir in the tomato paste and then make some room for the chicken. Sear the chicken on both sides and add the mushrooms. Add oil as needed throughout this process.
Time for the vin part of coq au vin! Add your wine and chicken stock to the pot then drop in two bay leaves, a few sprigs of thyme and season it all nicely with some salt and pepper. Stir it all up and cover, adding some more coals to the lid. Let it simmer for 15-20 minutes. Remove the lid and let the broth reduce down by about 1/3. This part is optional. I was too hungry to let it reduce that long.
Mash up the potatoes with the garlic, butter and milk/cream. Scoop out some potatoes, and some chicken and veggies and cover it all with the delicious wine broth. Garnish with some parsley, if you remembered to pack it (not me!).
Bon appétit! (so french!)