Coq au Vin: A Timeless French Slow-Cooked Classic
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| Coq au Vin: A Timeless French Slow-Cooked Classic |
Coq au Vin is a traditional French dish full of rich flavors, a delicious dish to share during the winter months or for special gatherings. Originated in the Burgundy region of France.
Ingredients and dosage
🔸 Chicken: 1 piece (about 1.5 kg), diced
🔸 Red wine: 750 ml (dry red wines such as burgundy are recommended)
🔸 Onions: 2 pcs., diced
🔸 Carrots: 2 sprigs, diced
🔸 Garlic: 4 cloves, minced
🔸 Bacon: 100g, diced
🔸 Mushrooms: 200 grams, sliced
🔸 Vanilla: 2 sprigs of thyme, 2 sprigs of rosemary
🔸 Bay leaves: 2 slices
🔸 Chicken stock: 500 ml
🔸 Olive oil: 2 tablespoons;
🔸 Butter: 50 grams
🔸 Salt, black pepper: to taste
Cooking tools
🔸 Large saucepan or Dutch pot
🔸Wok.
🔸 Filter
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| Coq au Vin: A Timeless French Slow-Cooked Classic |
Steps:
1. Prepare the chicken and marinate
Cut the chicken into cubes, marinate for 15-20 minutes, sprinkle with salt and black pepper. Next, place the chicken pieces in a large bowl with red wine and spices, cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Prepare the ingredients
Heat the olive oil in a sauté pan and fry the bacon until golden brown and crispy, remove and drain. Then, sauté the onions, carrots, mushrooms until softened, add the chopped garlic and sauté for another 1 minute.
3. Simmer the chicken
Remove the marinated chicken, drain and dry gently. Fry the chicken pieces in butter until lightly golden brown on both sides, making sure to lock in the juices, remove and set aside. Remove the excess grease from the saucepan, add the sautéed vegetables and bacon, pour in the liquor, and sauté until the alcohol evaporates.
4. Slow simmer and reduce the juice
Return the chicken to the pan and add the chicken stock, making sure the chicken is completely covered with liquid. Once covered, simmer the pan over medium-low heat for 2 hours until the chicken is tender. Finally, strain out the excess liquid, reduce the soup until thick, then put the chicken and vegetables back into the pot and stir well, and simmer for another 5 minutes.
5. Serve and enjoy
Place the stewed chicken, vegetables and sauce in a large bowl or dish and garnish with fresh herbs. Pair with French country bread or mashed potatoes to soak up the rich bouquet and gravy.
Pair and enjoy
🔸 Wine pairing: This dish is the most classic paired with red wines such as Burgundy or Merlot.
🔸 Side dish suggestion: Serve with steamed potatoes, baguettes or small mashed potatoes to absorb the rich juices of the stew.
Cooking skills
🔸 Chicken selection: The traditional Coq au Vin uses a rooster, but regular chicken can also bring a delicious effect.
🔸 Slow cooking: Slow cooking will give the chicken flavor and make the meat more tender.
🔸 Filtered liquor: The boiled liquor is filtered and then reheated to remove miscellaneous flavors and make the soup clearer and richer.
Possible problems and solutions
🔸 Chicken is too dry and firm: Simmer slowly over medium-low heat to avoid high heat causing the chicken to be dry and hard.
🔸 Wine is too sour: If the wine is too strong, add a little sugar or honey to adjust the acidity.
🔸 If the dish is not strong enough: add red wine in moderation, or add butter to enrich the soup at the end of the simmer.
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| Coq au Vin: A Timeless French Slow-Cooked Classic |