Coq au vin, literally meaning a cock or a rooster cooked in wine, is a French dish made by braising the poultry meat in Burgundy wine with mushrooms and lardon flavoring. Garlic is included by choice by some. Though Burgundy is the typical choice of wine for cooking this dish, the roots of which can be traced to the times of Julius Caesar and Gaul, it is prepared all over France with different varieties of French wines such as Jaune, Riesling, Violet and Champagne.
Hence, you could use any of these wines to cook your traditional Coq Au Vin. This signature dish of Julia Child, popularized in the United States by her, calls for button mushrooms in the standard recipe, though morels may also be used. You could add some brandy for an alcoholic twist.
Preparation Time – 10 minutes
Cooking Time- 1 hr. 40 minutes
Level of Difficulty – Intermediate
Serving Size- 4-6
3-4 ounce lean bacon
2 tbsp. unsalted butter
21/2 – 3 lbs. rooster/frying chicken
1 tsp – salt
1/4 tsp – pepper
¼ cup cognac
3 cups full-bodied red wine
1-2 cups brown chicken stock
½ tbsp. pasted tomato
Mashed garlic (2 cloves)
¼ tsp. thyme leaves
2 bay leaves
12-24 onions (braised brown)
½ lb. button mushroom (sautéed)
3 tbsp. all-purpose flour
2 tbsp. butter
¼ tsp. parsley leaves
Cook The Bacon
Cut the bacon into rectangular pieces of ¼ “X 1 “pieces (lardons) and simmer them in 2 quarts of water. Wash them in cold water and dry them. Next, brown them in a heavy bottomed casserole dish, in some butter.
Cook The Rooster
Wash and dry the poultry meat, and brown it in a casserole dish with butter. Season it with salt and pepper.
Cooking The Coq Au Vin
Transfer the browned bacon into the casserole dish along with the poultry meat, and bake at 300 F for 10 minutes. The poultry meat can be turned only once during the process. Pour in the cognac and ignite it carefully, taking care to not burn yourself or any item around the place. Shake the casserole till the flames are extinguished.
Pour in the wine and add the tomato paste, stock, garlic and herbs. Simmer the mixture for 20-25 minutes, or till the poultry meat is done (you will come to know this when yellow juices ooze out of the meat when you prick it with a fork).
Preparing The Coq Au Vin Sauce
A part of the stock is simmered for a couple of minutes, and the fat is skimmed off. The liquid is then reduced by boiling and seasoned with salt, pepper and bay leaves.
The bay leaf is discarded later and the clear liquid collected in a casserole dish. To this, buerre manie (pasted butter and flour) is added to thicken its consistency. The sauce is simmered till it is thick enough to coat a spoon.
Assembling The Coq Au Vin Casserole
The braised onions and sautéed mushrooms are arranged with the chicken in a casserole dish and basted with the sauce.
The Coq au vin, thus prepared, is ready to serve, after garnishing with a few sprigs of parsley. Treat your taste buds to a Coq-Au-Vin feast with wide egg noodles!