Delicious Coq au Vin with California Prunes
This delicious and comforting Coq au Vin recipe by Chef Peter Sidwell is a modern take on a classic French dish. Slow simmering gives the chicken a deep, rich flavor.
- 6 tablespoons olive oil, divided
- 2 large shallots, diced
- 5 garlic cloves, smashed, plus 1 head of garlic, halved
- 4 slices of thick-cut bacon, diced
- 1 sprig of fresh thyme
- 12 ounces of button mushrooms
- 4 cups of good red wine
- 4 cups California Prune Juice
- 1 pint of chicken stock
- 8 free-range chicken thighs
- 12 California Prunes
- 1 small bunch flat-leaf parsley chopped
- 2 tablespoons red wine vinegar
- 1 tbsp capers
Heat a thick-bottomed dutch oven or casserole dish over medium heat, add 4 tablespoons of the olive oil then add the shallots and cook until just browned.
Stir in the garlic, bacon, and thyme and cook for 2-3 minutes until the bacon is crispy.
Add the mushrooms, turn up the heat and add the red wine, California Prune Juice, and chicken stock.
Add the chicken pieces, halved head of garlic, and the California Prunes. Bring the sauce to a boil, reduce heat and then simmer gently for about 1 hour or until the chicken is tender and cooked through.
For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
Mix the chopped parsley, vinegar, capers, and the remaining 2 tablespoons of olive oil together to create a dressing. Season with salt and freshly ground black pepper. Spoon the dressing over the top and serve with crusty bread.
May be made up to 3 days in advance. It tastes even better when made ahead!