If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. The rustic provencal stew has a complexity of flavors that brings moans to the table.
I encountered this classic French dish on my first trip to Paris and it’s been a family favorite ever since. Although there are a few extra steps in this dish, it’s not difficult to make and you don’t need a long list of exotic ingredients.
What is Coq au Vin?
Coq au Vin is a French dish of chicken braised with wine, lardons, mushrooms, and garlic. A red Burgundy wine is typically used.
You can also find this farmhouse dish made in many regions of France make variations using different wines. So if Burgundy isn’t your favorite or available you can swap it out for your favorite wine.
What do I need to make Coq au Vin?
I like to gather my ingredients together before I start to make the dish, this makes the cooking process easier and more enjoyable. This is your Mise en Place (everything in its place).
Since I’m using easily accessed ingredients I’ve swapped out the lardons for bacon. I would suggest trying to find fresh herbs for this dish. They can usually be found in any chain grocer these days in the produce section, conveniently packed in small plastic containers.
I do suggest using Burgundy for your first attempt at this classic dish. Once you see how easy it is to make you can try other wines.
One of a chef’s greatest tools and secret in any restaurant are good quality soup bases.
Yes, we do make stocks from scratch when time permits, but even those need a little boost from time to time or just don’t make enough.
Do I have to marinate the chicken?
As expected my Coq Au Vin was amazingly delicious. And one of the contributing factors was marinating the chicken ahead of time.
Testing has revealed that marinating for as little as 20 minutes can really help the flavor, but I always like to marinate overnight whenever possible. Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Important Steps in making Coq au Vin:
There’s not a lot to the dish in terms of difficulty, but if there were two points I’d emphasize they’d be to braise the chicken without moving it for 7-8 minutes to get that rich crispness to the skin. And to sauté the mushrooms for at least 5-6 minutes to allow them to caramelize, building rich flavors in the process.
This classic is generally served with parslied buttered baby potatoes, but my wife loves mashed so I made a buttery mashed potato to go with my Coq Au Vin.
Happy wife = Happy life.
Coq au vin can is a rich, complex, earthy, aromatic chicken dish.
Pinot Noir or Red Burgundy are my first choices of wine to make coq au vin, but any light or medium-bodied red wine will work. Choose a wine you enjoy drinking.
Coq au Vin also originated in the Burgundy region of France. It’s basically Beef Burgundy made with chicken instead of beef.