We often make meals in remembrance of our travels. This meal, a French-inspired Coq au Vin recipe, takes us back to our time in Beaune, France. Beaune, a small fairy-tale like town in France, is the epicenter of the Burgundy wine region. For that reason alone, we chose the destination, quickly finding out that the town is also the origin for meals like Coq au Vin and Beef Bourguignon, both traditionally made with Burgundy wine.
As an American, when I think of Coq au Vin I think of something difficult to make, but the dish actually began as a peasant dish in France, one where you throw what you have in a large pot cover it with wine then let it simmer into a brilliant meal. It’s actually so simple you can even make it away from your home kitchen, and we did. We took the ingredients we needed with us up to the Sundial Lodge at The Canyons Resort and quickly assembled the meal and let it simmer away as we sat on the patio enjoying the cooler mountain air and our little guy, Everett.
Traveling with a new baby can be difficult but when you have a full kitchen it makes things much easier so we didn’t have to go out a lot. We hunkered in for a weekend of bliss in the mountains. Alongside our Coq au Vin, we made a big salad, mojitos, and my flourless chocolate cake for dessert. The next morning we woke up to sweet baby smiles as the sun rose over the mountains and Dutch Baby Pancakes with coffee. We did go out for dinner the second evening, to Savor the Summit, (a mile long dinner table along Main Street featuring all of the top Park City restaurants) which blew away our expectations, even from the years past.
If you’ve never had Coq au Vin before, it’s an absolute must and trust me, it’s not that difficult to make! Simply put, its chicken and vegetables in a red wine reduced sauce (oh and some pork or bacon is also usually added – can’t forget that). In France it’s so common and un-fancy, they serve it with fries at a corner tavern.
Coq au Vin is not as hard to make as you would think. This recipe for Coq au Vin, a French-inspired chicken dish with wine sauce, does takes some time but is quite simple and delicious!
- 4 slices of bacon
- 3/4 cup flour
- 1 1/2 teaspoons ssalt
- 1 teaspoon freshly ground pepper
- 3 1/2 lbs of assorted chicken pieces (I used thighs and breasts - both boneless, skinless)
- 2 tablespoons olive oil
- 3 large carrots, sliced
- 1 small yellow onion, chopped (about 1 cup)
- 1 small green pepper, chopped
- 2 cloves of garlic, minced
- 1 (10 oz) can beef consommé (or you can use 1 can of beef broth- I've made it both ways)
- 1 cup dry red wine
- polenta, rice, or potatoes to serve this over
- Cook bacon in a large skillet over medium heat until crisp; drain on a paper towel, reserving the drippings in the skillet. Caorsley crumble bacon and set aside.
- Combine flour, salt and pepper in a large zip lock bag. Add chicken, seal, and shake well to coat
- Add olive oil to drippings in skillet (**if you're skillet is not large enough to have just one layer of chicken you may use two skillets). Brown chicken on both sides of medium-high heat.
- Top the chicken with carrots and next three ingredients. Pour beef consommé or broth over vegetables and chicken. Cover and simmer for about 45 minutes. Check periodically to see if more liquid needs to be added. You may need to add a small amount of water.
- Uncover and pour wine over the chicken and vegetables. Sprinkle with bacon and cook for about 15-20 more minutes.
- Serve over rice, polenta or poatoes (we actually had this served with French Fries when we traveled to France!)