FRENCH FOOD DISH – Coq Au Vin

Chicken is a staple for Americans and in a parallel view it is a staple for the French as well!  The French just seem to make “their chicken” a bit more fancy!  Below is a dish referring to what I mean – Enjoy!

COQ AU VIN

A popular and favorite French food dish

Coq Au Vin is a popular classic French dish made easy in one pan! With crispy chicken drumsticks, chicken thighs and bacon, this Coq au vin gets everybody talking! Serve with creamy mashed potato or cauliflower smothered with butter, and the most delicious chicken dinner is ready for your table.

Coq Au Vin, translates as Rooster In Wine… 

So, what wine do you use for coq au vin?

 An authentic coq au vin is made with a red Burgundy wine, like a good quality Pinot Noir. I use Shiraz for ours and love the flavors that develop when cooked in with the flavors in the chicken juices and the stock.

Many cooks, however, are beginning to use a dry white wine for their coq au vin — A Pinot gris or Sauvignon blanc would be a great choice.

But, saying all that to say in short,  Coq Au Vin is traditionally made with chicken on the bone and red wine such as a burgundy . . . .. . . .or with a Riesling also being a popular choice.

 

Similar to a well-known Beef Bourguignon, both recipes include a WONDERFUL WINE choice, bacon, sautéed onions and garlic, browned meat with enough wine to cover the meat, and mushrooms sautéed in butter. Slowly braised until the meat is tender on the inside, this version includes crispy skin on chicken pieces for the best flavor and incredible texture!

The staples of Coq Au Vin are:  the freshest ingredients, a choice wine and a quality dutch oven.

Pot or dutch ovenwww.surlatable.com

This recipe is easiest when prepared in a Dutch oven or a heavy based pot (or casserole dish). Dutch ovens are popular in America so already we are off to a good start!  This dish begins on the stove and finishes up in the oven, however you can certainly make it without an oven if needed. Normally, the longer you cook it, the richer the flavor.

Here is an easy recipe for first timers:  Welcome to the world of French Food!

This one is from the Barefoot Contessa, Ina Garten

Ingredients

• 2 tablespoons good olive oil
• 4 ounces good bacon or pancetta, diced
• 1 (3 to 4-pound) chicken, cut in 8ths
• Kosher salt and freshly ground black pepper
• 1/2 pound carrots, cut diagonally in 1-inch pieces
• 1 yellow onion, sliced
• 1 teaspoon chopped garlic
• 1/4 cup Cognac or good brandy
• 1/2 bottle (375 ml) good dry red wine such as Burgundy
• 1 cup good chicken stock, preferably homemade
• 10 fresh thyme sprigs
• 2 tablespoons unsalted butter, at room temperature, divided
• 1 1/2 tablespoons all-purpose flour
• 1/2 pound frozen small whole onions
• 1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions

I find that to have a recipe is one thing, but to see someone make the dish is far better.  Click on the “Watch how to make this recipe” link to watch Ina Garten whip up her Coq Au Vin !! (Food Network channel)

Watch how to make this recipe.

Before you prepare the dish Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Recipe:  Thanks to Ina Garten:  2007, Ina Garten, All Rights Reserved

Au Revoir!  A La Prochaine!!