Zees Wine Bar & Grill’s Coq Au Vin
A Taste of France
Delve into the elegance of French cuisine with Zees Grill’s Coq Au Vin recipe. Imagine tender chicken pieces, slowly simmered to perfection in a rich, velvety red wine sauce, generously studded with earthy mushrooms, savoury bacon, and aromatic vegetables.
For an ideal complement, consider pairing this dish with a glass of Gamay wine, whose bright fruit and lighter body beautifully balance the richness of the stew without overwhelming its nuanced flavours.
Recipe courtesy of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 6 people
Ingredients:
6 bone-in, skin-on Chicken thighs
8 oz Bacon, sliced crosswise into ½ inch pieces
10 large Button mushrooms, quartered
½ large Yellow onion, diced
2 Shallots, sliced
2 tsp All purpose flour
2 tsp Butter
1 ½ cup Red wine
6 sprigs Fresh thyme
1 cup Chicken broth
Kosher salt and freshly ground black pepper to taste
Method
- Preheat the oven to 375°F (190°C). Season chicken thighs all over with salt and black pepper.
- Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, for about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving drippings in the skillet.
- Increase the heat to high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but one tablespoon of drippings from the skillet.
- Lower the heat to medium-high and sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, for about 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about one minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, for about 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer.
- Transfer the skillet to the pre-heated oven and cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165°F (74°C). Transfer chicken to a platter.
- Place the skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken to serve.
- Serve over mashed potatoes, rice, or polenta.
Wine Pairing – 2022 Château Des Charmes Gamay Noir Droit
Wine pairing courtesy of Food & Beverage Manager Kara Rochon from Zees Wine Bar & Grill at The Shaw Club.
For a delightful pairing, consider the 2022 Château Des Charmes Gamay Noir Droit with your Coq Au Vin. This Niagara-on-the-Lake gem offers a refreshing counterpoint to the hearty dish, with its soft tannins and juicy character harmonizing beautifully with the savory chicken and earthy mushrooms.