Long cooking time in the oven will allow your stew to reduce and thicken naturally.It will not change the taste of your dish as long as your wine quality is decent. The colour of your sauce will range from brown to dark purple depending on the wine you use.It can be substituted with whiskey, bourbon or the same red wine you are using later. No need to cook them all the way through at this point. Browning chicken pieces before braising adds so much flavour to the overall taste of the stew.
Chicken coq au vin free#
I used bacon lardons, which are less smoky and fatty than bacon, for this recipe as they are more authentic but feel free to use regular bacon or pancetta.The temperature is adjusted to longer cooking time. This recipe is cooked in the oven at lower temperature than usual.In the Alsace region of France, this dish is made with Riesling and is called Coq au Vin blanc. My favourite wines to use are Cabernet Sauvignon, Shiraz and Merlot. Traditionally Burgundy wines are used in this recipe but don’t stress yourself if you can’t source a bottle. That time I saw the magic of Coq Au Vin, the quality that stood the test of time and kept this dish on people’s tables for generations. It took me a few years before I came back to this recipe but I tried cooking with a decent bottle of wine. Good but not memorable enough to make it my “dinner special”. I have tried this dish with a bottle of homemade wine and it tasted good or so I thought. I am sure you have heard it before but I will say it again- only use the wine that is good enough to drink. You can guess from the name that wine is one of the main ingredients, and of course chicken. Finally, flour and butter for thickening the sauce and adding extra flavour.Red wine and chicken stock for braising liquids.Mushrooms, carrots and onions for your vegetables.
Chicken coq au vin skin#
I prefer using chicken pieces with skin and bones but skinless, boneless will also work. The rich taste in this wonderful dish comes from the quality ingredients and a few spices artfully put together. It doesn’t get old and it’s always a crowd pleaser. This way you can relax and make yourself look pretty and avoid greeting your guests red-faced and sweaty.įrench cuisine is so impressive for its ability to be sophisticated and deeply satisfying and comforting at the same time. It could be cooked a few hours in advance, and then reheated quickly right before dinner. It is good enough to serve for a fancy dinner yet doesn’t require much hands-on time. This Coq Au Vin (French for “Chicken in Wine”) is one of those dishes. I am usually on the lookout for the recipes, that are tasty yet simple. It’s done in half the time the traditional recipe takes. I prefer making it in a deep cast iron pan but if you want to make life even easier, take a look at my Instant Pot Coq au Vin. Similar flavours and equally as iconic in the French cuisine as Coq au Vin. If chicken is not your first choice of meat, take a look at my Beef Bourguignon recipe.
It takes very little effort and is the definition of rustic food. No special culinary training is required to ace this French classic. The recipe for chicken slowly braised in red wine is truly outstanding. Cold days are made for cozy and comforting stews. The sight of snow and a definite chill in the air makes me want to spend the day smelling the incredible aroma of coq au vin simmering away in my oven. And this French inspired Spinach Apple Salad with Walnuts and Blue Cheese for a starter. Serve this chicken with a side of Herb and Garlic Mashed Potatoes. Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms. This classic coq au vin recipe is what it says.
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