Coq au Vin
Try this Coq au Vin recipe, or contribute your own.
Try this Coq au Vin recipe, or contribute your own.
- 2 tbsp butter
- 1 bay leaf
- 3 tbsp flour
- 2 tbsp softened butter
- 3-4 ounces bacon chopped into one inch pieces
- 1 whole cut-up frying chicken
- tsp salt
- 1/8 sp pepper
- cup cognac
- 3 cups young full-bodied red wine such as burgundy cotes du rhone or chianti (i use a french pinot noir)
- 1-2 cups brown chicken stock
- tbsp tomato paste
- 2 cloves mashed garlic
- tsp dried thyme
- 1 pkg frozen pearl onions thawed
- 2 pkgs sliced baby portabella mushrooms
- for the mushrooms you'll need an additional 2 tbsp butter and 1 tbsp oil and a little salt and pepper.
- for the onions you'll need an additional 1 and 1/2 tbsp butter and 1 1/2 tbsp oil and 1/2 cup brown chicken stock. also, 1/4 tsp thyme and salt and pepper to taste.
- Carbohydrate 3.52250090566818 g
- Cholesterol 15.4050944999595 mg
- Fat 5.81202721461264 g
- Fiber 0.0011506249666214 g
- Protein 0.0612367994765842 g
- Saturated Fat 3.6806992582508 g
- Serving Size 1 1 -10 (13g)
- Sodium 331.957329189426 mg
- Sugar 3.52135028070156 g
- Trans Fat 0.406931860503582 g
- Calories 65 calories
Step-by-step
- Heat 2 tbsp butter in a large Dutch oven and add chopped bacon, frying until browned but not crisp.
- Remove bacon to a side dish.
- Dry chicken with paper towel and then sprinkle with salt and pepper.
- Brown chicken in the bacon grease. You may have to do this a few pieces at a time.
- Return bacon to the pot, cover and cook on medium-low for about ten minutes.
- Turn off the heat and add cognac.
- Avert your face and ignite the cognac with a lighted match then shake the pot gently for a few minutes until the flames completely subside.
- Pour wine into the pot and add just enough chicken stock to cover the chicken.
- Stir in the tomato paste, garlic and herbs.
- Bring to a simmer.
- Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and juices run clear.
- Remove the chicken to a casserole dish. (The chicken will have absorbed the red wine and be a weird purplish color but the sauce is going to cover it, so it will be fine.)
- Place a large skillet over high heat and melt the butter and oil.
- When the butter is hot, add the mushrooms.
- Stir gently every few minutes until lightly browned and tender, probably about ten minutes.
- Remove the mushrooms to a bowl so you can use the same skillet for the onions.
- Onions: melt the butter and oil in skillet until hot.
- Add the onions and sauté over moderate heat for about ten minutes, stirring gently so the skins do not break.
- Brown as evenly as possible and then add the liquid, salt and pepper and thyme.
- Cover and simmer slowly for about thirty minutes or until the onions are tender but retain their shape.
- Simmer the chicken cooking liquid for a minute or two, skimming off the fat.
- Then raise the heat and boil rapidly, reducing the liquid to about 2 ½ cups.
- Taste and add salt and pepper if needed.
- Turn off the heat and discard the bay leaf.
- Blend the remaining 2 tbsp softened butter and 3 tbsp flour together into a smooth paste, then whisk into the sauce with a wire whisk.
- Bring the sauce back to a simmer, stirring, and simmer for a minute or two.
- The sauce will thicken and should coat the back of a spoon.
- Arrange the chicken in the casserole dish with the onions and mushrooms around it.
- Pour the sauce over the chicken and serve.
My Culinary Adventure: Mastering the Art of Coq au Vin
As a busy professional woman, juggling a demanding career and a vibrant social life, finding time for elaborate cooking can be a challenge. However, the allure of a perfectly executed Coq au Vin, that classic French dish, has always held a special appeal. It’s the kind of dish that feels both luxurious and comforting, sophisticated yet approachable. This weekend, I decided to tackle this culinary challenge, and the results were nothing short of spectacular.
The journey began with sourcing the freshest ingredients. I opted for a free-range chicken, its quality apparent in its firm texture and delicate aroma. The red wine, a rich Burgundy, was selected for its full-bodied character, its notes promising to perfectly complement the earthy flavors of the dish. The preparation itself was a meditative process, a carefully orchestrated sequence of browning, simmering, and sautéing, where each step contributes to the symphony of flavors that unfolds. The aroma wafting from my kitchen, a blend of savory bacon, earthy mushrooms, and the subtle sweetness of onions, was enough to make my mouth water.
The most rewarding part was the final moments, assembling the perfectly cooked chicken amidst the tender onions and mushrooms, bathing it all in the rich, velvety sauce. The sauce itself, reduced to a luscious consistency, held the essence of all the other ingredients – the depth of the wine, the heartiness of the chicken, the delicate sweetness of the onions. The final dish was a masterpiece of culinary balance, a testament to the power of patience and attention to detail. It was more than just a meal; it was an experience, a culinary journey that enriched my weekend in a way that no takeaway ever could.
The satisfaction of creating something delicious from scratch is something I find incredibly rewarding. Coq au Vin isn't just a recipe; it’s a story. A story of patiently rendered flavors, a delicate balance of textures, and the satisfying reward of sharing a masterpiece with loved ones.
This experience underscores the importance of savoring the process, of finding joy in the little details – the careful chopping of vegetables, the precise timing of the simmer, the aroma that fills the kitchen as the dish comes together. It's a reminder that even in the midst of a busy life, there's always room for a little bit of culinary adventure. And that adventure, as this Coq au Vin vividly demonstrated, is always worth it.
It's a dish that can be adapted and personalized, allowing for creative expression in the kitchen. Next time, I might experiment with different types of mushrooms or perhaps add a touch of herbs de Provence. The possibilities are endless! The beauty of a dish like Coq au Vin is its ability to become a canvas for individual tastes and experiences. This weekend's adventure was far more than simply preparing a meal; it was a culinary adventure that reaffirmed the joy of cooking and the power of good food to create cherished memories.
The process wasn't without its challenges, of course. Maintaining the right heat throughout the cooking process was key to achieving perfectly tender chicken and delicately caramelized onions. The flambéing of the cognac added a touch of drama, transforming the simple act of cooking into a theatrical performance. This unexpected element of excitement made the entire experience even more enjoyable.
In conclusion, Coq au Vin is not simply a recipe; it's a testament to the power of culinary patience, the joy of creating something beautiful, and the ability of food to transport us to another place and time. It's a dish that is worthy of celebration, whether shared with loved ones or enjoyed in quiet contemplation. It's more than just a meal; it's an experience. It's a journey.
