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RECIPE
Coq au Vin Mousseux
Round Dutch Oven
Poultry
Over 2 hours
4-6
RECIPE NOTES
Our Coq au Vin Mousseux is a show-stopping main dish for those looking to experiment with traditional French cooking. An impressive, yet equally delicious main course for when hosting friends and family, our Coq au Vin (French for “rooster in wine”) is perfect for just about any occasion.
The Round Dutch Oven is ideal for braising the whole chicken atop a bed of pearl onions, parsnips, and sparkling wine. This kitchen staple will brown the chicken before letting it tenderize while simmering in sparkling wine. The addition of dill and crème fraîche is a refreshing final touch to the leftover braising liquid, creating a savoury sauce for the chicken. For more authentic French flavour, try using a lighter red wine such as Burgundy or Pinot Noir instead of the sparkling wine.
Our Coq au Vin Mousseux recipe takes just over two hours to prepare and is a great one-pot Dutch Oven dish, minimizing cleanup. Serving between four and six portions at a time, this recipe can serve an entire family with ease. Here are all the ingredients you’ll need and steps to follow before tackling this classic French staple.
INSTRUCTIONS
Add bacon to cold Round French Oven, bring up to medium heat and cook until browned, remove and drain excess oil.
Pat chicken dry and season with salt and pepper. Sear chicken in two batches skin side down until brown; then flip and sear on second side. Remove from pan.
Add onions and parsnips and cook until beginning to brown, stirring occasionally. Add sparkling wine to pan, scraping up all brown bits from bottom of pan. Add bay leaf and thyme and bring to a boil.
Add the chicken thighs and legs to the Dutch oven, reserving the breast pieces. Cover and reduce heat to a low simmer. Cook for 1 hour.
Add breast pieces and bacon, cover and cook for an additional 40 minutes
Remove chicken pieces and place them on a warm Serving Platter, discarding thyme stems and bay leaves. Bring liquid to a boil and reduce sauce for 2–3 minutes. Turn off heat, swirl in crème fraiche and half of the dill, taste and season with salt and pepper. Spoon vegetables and sauce over chicken, and garnish with remaining dill.
