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Coq Au Vin





Exquisite Coq Au Vin Recipe

Description

Coq Au Vin, a celebrated dish in French cuisine, translates to “rooster in wine.” This delectable recipe involves braising chicken with wine, mushrooms, onions, and herbs to create a rich and flavorful stew. Coq Au Vin is traditionally made with red wine, which imparts a deep, robust flavor to the dish. It’s a perfect recipe for a special occasion or a cozy dinner, offering a taste of rustic French cooking that is both sophisticated and comforting.

Ingredients

For the Coq Au Vin:

  • 1 whole chicken (about 4-5 pounds), cut into 8 pieces
  • 1 bottle (750 ml) red wine (such as Burgundy or Pinot Noir)
  • 2 cups chicken stock
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • 8-10 pearl onions, peeled
  • 8 ounces mushrooms, sliced
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions for Making Coq Au Vin

Step 1: Marinate the Chicken

  1. Prepare the Marinade:
    • In a large bowl, combine the chicken pieces, red wine, and 1 cup of chicken stock. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 2: Cook the Bacon and Chicken

  1. Cook the Bacon:
    • In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Brown the Chicken:
    • Remove the chicken from the marinade and pat dry with paper towels. Season with salt and black pepper. Heat the bacon fat and olive oil over medium-high heat. Add the chicken pieces and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 3: Sauté the Vegetables

  1. Cook the Onions and Garlic:
    • In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 5 minutes.
  2. Add the Carrots and Tomato Paste:
    • Stir in the sliced carrots and tomato paste. Cook for another 2-3 minutes until the tomato paste is well incorporated.

Step 4: Build the Stew

  1. Deglaze the Pot:
    • Sprinkle the flour over the vegetables and stir well to coat. Gradually add the reserved marinade and remaining chicken stock, scraping up any browned bits from the bottom of the pot.
  2. Add the Chicken and Herbs:
    • Return the chicken pieces and bacon to the pot. Add the bay leaf and thyme sprigs. Bring the mixture to a simmer.
  3. Cook the Stew:
    • Cover the pot and let it simmer on low heat for 45-60 minutes, or until the chicken is tender and cooked through.

Step 5: Prepare the Garnishes

  1. Cook the Pearl Onions:
    • In a small pan, heat a tablespoon of olive oil. Add the pearl onions and cook until they are golden brown and tender, about 10 minutes.
  2. Sauté the Mushrooms:
    • In the same pan, add the sliced mushrooms and sauté until they are browned and cooked through, about 5-7 minutes.

Step 6: Finish the Dish

  1. Combine and Heat Through:
    • Add the cooked pearl onions and mushrooms to the pot with the chicken. Let the stew simmer for an additional 10-15 minutes to meld the flavors.
  2. Season and Serve:
    • Adjust seasoning with salt and black pepper to taste. Serve the Coq Au Vin hot, garnished with chopped fresh parsley.

Tips and Variations for Coq Au Vin

Tips for Perfect Coq Au Vin

  • Choosing the Wine:
    • Select a good quality red wine for the dish, such as Burgundy or Pinot Noir, as it significantly influences the flavor.
  • Marinating Time:
    • For deeper flavor, marinate the chicken overnight.
  • Thickening the Sauce:
    • If the sauce is too thin, you can remove the chicken and simmer the sauce uncovered until it reaches the desired consistency.

Variations of Coq Au Vin

  • White Wine Coq Au Vin:
    • For a lighter version, use white wine instead of red wine and add a splash of cream at the end.
  • Vegetable Additions:
    • Add vegetables like leeks, celery, or bell peppers for extra flavor and nutrition.
  • Herb Substitutions:
    • Experiment with different herbs such as rosemary or tarragon to change the flavor profile.

Preparation and Cooking Time

  • Preparation Time: 20 minutes (plus marinating time)
  • Cooking Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes (excluding marinating time)

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 40g
  • Fat: 20g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 600mg

Curiosities and Historical Facts about Coq Au Vin

Origins of Coq Au Vin

Coq Au Vin is a traditional French dish with roots tracing back to rural French cuisine. It was originally made with a tough old rooster that required slow cooking to become tender. The use of wine in the recipe not only tenderizes the meat but also infuses it with a rich, complex flavor. Each region of France has its own variation, often influenced by local wine varieties and ingredients.

Cultural Significance

  • French Heritage:
    • Coq Au Vin is a symbol of French culinary heritage, representing the art of transforming humble ingredients into a gourmet dish.
  • Rustic Appeal:
    • Despite its sophisticated reputation, Coq Au Vin is essentially a peasant dish, showcasing the resourcefulness of traditional French cooking.

Fun Facts

  • Julia Child:
    • The dish gained international fame through Julia Child, who featured Coq Au Vin in her cookbook “Mastering the Art of French Cooking.”
  • Regional Variations:
    • Burgundy is the most famous region associated with this recipe, but other regions like Alsace and Provence have their own versions using local wines.

Serving and Pairing Ideas – Coq Au Vin

Pairing with Other Dishes

  • Side Dishes:
    • Serve this recipe with mashed potatoes, crusty French bread, or buttered egg noodles to soak up the delicious sauce.
  • Vegetables:
    • Complement the dish with roasted or steamed vegetables like green beans, asparagus, or Brussels sprouts.

Beverage Pairings

  • Red Wine:
    • Pair with the same red wine used in cooking, such as Burgundy or Pinot Noir, to enhance the flavors.
  • White Wine:
    • For a lighter option, a Chardonnay or a Sauvignon Blanc works well.
  • Non-Alcoholic:
    • Sparkling water with a slice of lemon or lime is a refreshing non-alcoholic choice.

Creative Serving Ideas

  • Family Style:
    • Serve Coq Au Vin in a large Dutch oven or casserole dish for a family-style meal, allowing everyone to help themselves.
  • Individual Portions:
    • Present the dish in individual bowls or mini-casseroles for a more elegant, restaurant-style presentation.
  • Garnish:
    • Garnish with fresh herbs, such as parsley or thyme, and a sprinkle of bacon bits for added texture and flavor.

Storing and Reheating

Storing

  • Refrigeration:
    • Store leftover Coq Au Vin in an airtight container in the refrigerator for up to 3 days.
  • Freezing:
    • Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

Reheating

  • Stovetop:
    • Reheat gently on the stovetop over medium heat until heated through, adding a splash of chicken stock if needed.
  • Oven:
    • Reheat in a covered oven-safe dish at 350°F (175°C) for 20-25 minutes.

Advanced Techniques and Equipment – Coq Au Vin

Essential Tools

  • Dutch Oven:
    • A large Dutch oven or heavy-bottomed pot is ideal for browning and braising the chicken.
  • Sharp Knife:
    • A sharp knife is essential for cutting the chicken and vegetables.
  • Wooden Spoon:
    • Use a wooden spoon to scrape up the browned bits from the bottom of the pot when deglazing.

Advanced Techniques

  • Flambé:
    • For an added touch of elegance, flambé the chicken with a splash of brandy before adding the wine. Be careful when igniting the alcohol!
  • Wine Reduction:
    • Reduce the wine separately before adding it to the stew for a more concentrated flavor.

Fun and Creative Ideas

  • Pie:
    • Use leftover Coq Au Vin to make a savory pie with a puff pastry crust.
  • Stuffed Vegetables:
    • Fill bell peppers or large mushrooms with Coq Au Vin and bake until heated through.
  • Risotto:
    • Incorporate the rich flavors of Coq Au Vin into a creamy risotto for a unique twist.