Here’s a classic Coq au Vin recipe for you:
Ingredients:
- 1 whole chicken, cut into pieces
- Salt and black pepper to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and sliced
- 4 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 bottle (750 ml) red wine (such as Burgundy or Pinot Noir)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 bouquet garni (a bundle of fresh herbs like thyme, parsley, and bay leaves tied together)
- 1/2 cup bacon, cooked and chopped
- Fresh parsley, chopped, for garnish
Instructions:
- Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess.
- In a large, heavy pot or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
- Brown the chicken pieces in batches until they are golden brown on all sides. Remove and set aside.
- In the same pot, add the remaining butter and olive oil. Add the chopped onion, carrots, garlic, and mushrooms. Sauté until the vegetables are softened.
- Pour in the red wine, chicken broth, and add the tomato paste. Stir well to combine.
- Return the browned chicken pieces to the pot. Add the bouquet garni and bring the mixture to a simmer.
- Cover the pot and let it simmer gently for about 1 to 1.5 hours, or until the chicken is tender and cooked through.
- In a separate pan, cook the bacon until crispy. Add the cooked bacon to the pot during the last 15 minutes of cooking.
- Once the chicken is done, remove it from the pot and place it on a serving platter. Discard the bouquet garni.
- If the sauce is too thin, you can simmer it uncovered for a bit to thicken. Adjust the seasoning with salt and pepper.
- Pour the sauce over the chicken, garnish with chopped parsley, and serve hot.
Coq au Vin is traditionally served with crusty bread, mashed potatoes, or egg noodles. Enjoy your delicious French classic!
FAQs
What’s coq au vin made of?
Coq au Vin is made with chicken pieces, typically a whole chicken cut into parts. The chicken is seasoned, dredged in flour, and then browned. The dish also includes ingredients like onions, carrots, garlic, mushrooms, bacon, and a flavorful broth made with red wine, chicken broth, and tomato paste. A bouquet garni (bundle of herbs) is often used to infuse additional flavors.
Do you take the skin off chicken for coq au vin?
It’s common to leave the skin on the chicken pieces when making Coq au Vin. The skin adds flavor and helps keep the chicken moist during the slow-cooking process. However, personal preference may vary, and some recipes or cooks may choose to remove the skin for dietary reasons or to reduce the dish’s overall fat content.
What would Julia Child serve with coq au vin?
Julia Child, a renowned chef and culinary icon, often suggested serving Coq au Vin with simple, rustic accompaniments. Some classic choices include buttered noodles, mashed potatoes, or crusty French bread to soak up the delicious sauce. The starch helps complement and balance the rich flavors of the dish.
What is the best wine to use for coq au vin?
Traditionally, a red wine from Burgundy or Pinot Noir is used for Coq au Vin. These wines contribute rich and nuanced flavors to the dish. However, other medium to full-bodied red wines with good acidity can also be suitable, such as Cabernet Sauvignon or Merlot. The key is to choose a wine you enjoy drinking since its flavors will greatly influence the final taste of the dish.
