Burg Wine Coq au Vin
I always cook with wine, and sometimes it even makes it way into the dish! This is a very simple and delicious recipe that has become a staple in my own home. We have a lot of great Burgundies and other reds that would be great with this dish. Ask for a Burg Wine Selection in your local liquor store!
Burg Wine Coq au Vin
- Pick out a red wine that you like. Burgundy is the traditional wine used for this recipe, but do what makes you happy.
- Fry some bacon. Try not to eat too much. Remove grease and set aside the bacon. If you have a dog, mix bacon grease with dry dog food. It's good for their coats and saves your drain from clogging.
- Butcher a whole chicken into eight pieces and brown on each side. I prefer to use a large pot or dutch oven for the whole recipe to cut down on cleaning. Remove and set aside.
- In the same pan, add olive oil, shallots, onion, garlic, mushrooms, etc. You could also add celery, carrots - you get the idea. Add herbs to your liking. I prefer rosemary and thyme. Bonus points if you have your own herb garden!
- Add chicken and bacon back to the pan. Pour a whole bottle of wine, minus a few generous swigs, into the pan. Put on low heat and let simmer for 2-3 hours.
- Side ideas: Mashed potatoes, grits, roasted brussel sprouts, haricot verts, etc.
