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 Recipe
- 4 slices bacon
- 1 cup flour
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 1/2 lbs chicken thighs and breast, any combo of chicken pieces
- 2 tablespoons olive oil
- 3 large carrots
- 1 small onion, chopped (about 1 cup)
- 1 small green pepper, chopped
- 2 cloves of garlic, minced
- 1 cup dry red wine
- 10 ounce can of beef consommé, you can also use beef stock or chicken stock
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon, and set aside.
- Meanwhile, combine flour, salt, and pepper in a large heavy duty, zip-top bag. Add chicken pieces , seal, and shake well to coat.
- Heat bacon grease back up and sear coated chicken 3-4 minutes per side. Set seared chicken aside with bacon
- Add in extra olive oil as needed then add in onion, carrots, green pepper and garlic. Sauté over medium low for 5-8 minutes. Add in red wine and let it reduce by half. Then add in beef consommé, chicken and bacon, and cook for 25-30 minutes on a low simmer.
- Enjoy over creamy polenta.