Jake Harper
Coq au vin is a French chicken stew in which chicken is braised in red wine with vegetables, herbs, and bacon. The name translates to 'rooster in wine' and the dish originates in the rural farming areas of France. While traditional recipes call for a whole chicken, it is now more common to use chicken thighs to create a succulent dish without the risk of overcooked white meat. To joint a chicken for coq au vin, you will need to cut up a whole chicken into thighs and drumsticks. This can be done by using a sharp knife to separate the joints between the thighs, drumsticks, and breasts.
| Characteristics | Values |
|---|---|
| Type of Dish | Stew |
| Cuisine | French |
| Main Ingredients | Chicken, Red Wine, Bacon, Mushrooms, Onions |
| Other Ingredients | Thyme, Bay Leaf, Butter, Flour, Carrots, Brandy, Tomato Paste, Sugar, Salt, Pepper, Oil, Balsamic Vinegar |
| Chicken Parts | Thighs, Drumsticks, Breasts |
| Chicken Type | Bone-in, Skin-on |
| Marinade | Wine, Bay Leaf, Thyme |
| Cooking Method | Braising, Simmering, Sautéing, Baking |
| Cooking Time | 30 minutes to several hours |
| Serving Suggestions | Mashed Potatoes, Rice, Bread, Polenta, Egg Noodles |
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What You'll Learn
Choosing the right wine
Coq au vin is a French dish of chicken braised in wine, usually red. The wine you choose for your coq au vin is important as it is a key element of the dish. While it's understandable that you might not want to pour an entire bottle of expensive wine into a dish, it's best to avoid cheap, low-quality wine.
The classic choice is a Burgundy, Beaujolais, Côtes du Rhône, Chianti, or a Pinot Noir, as the dish originates from Burgundy and these wines are typical of the region. A Burgundy with a bit of acidity is a good choice, rather than a very fruit-driven one. If you can't get hold of a Burgundy, any wine made with Pinot Noir grapes will make a good replacement.
Other medium-bodied reds such as Merlot, Carménère, Zinfandel, or Cabernet Franc are also good options. A full-bodied Shiraz or Cabernet Sauvignon is another option, but Raymond Blanc recommends boiling and flambéing these to remove the alcohol. You could also try an Italian fruity Sicilian or a Gamay.
If you're pairing wine with your coq au vin, it's a simple choice: just serve the same wine you used for cooking.
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Marinating the chicken
To begin the marinade, you will need a glass or ceramic bowl, red wine, onion, and herbs. Bone-in, skin-on chicken thighs and drumsticks are the best choice for the most tender and juicy results. You can keep the chicken breast whole, but it is more traditional to use a whole cut-up chicken.
Place the chicken in the bowl and cover with the wine, ensuring all the meat is submerged. You can add the onions and herbs to the marinade for extra flavour. Leave the chicken to marinate for at least 12 hours, and up to 24 hours if you have the time. Turning the bag or bowl occasionally will ensure that all the meat is infused with flavour.
The wine used for the marinade can be a Burgundy wine, such as Pinot Noir, or another light or medium-bodied red wine like Merlot, Zinfandel, Tempranillo, Gamay Noir, or Cabernet Sauvignon. The most important thing is that you enjoy the wine, as it will be a key flavour in the dish.
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Browning the meat
First, season the chicken pieces with salt and pepper. The amount of seasoning will depend on your taste preferences, but a ratio of 2 teaspoons of salt to 1/2 a teaspoon of pepper for every 4 chicken thighs is a good starting point. You can also add other seasonings like thyme or bay leaf for extra flavour.
Next, heat a large, oven-proof skillet over medium-high heat. Add enough oil to coat the bottom of the pan, about 1 tablespoon. You can use a Dutch oven or heavy-bottomed pot if you don't have an oven-proof skillet. Once the oil is hot, place the chicken pieces into the skillet, skin-side down. Cook for 2 to 5 minutes per side, or until browned. You may need to work in batches to avoid crowding the pan, which would cause the chicken to steam instead of brown. Transfer the browned chicken to a plate and set aside.
At this point, you should have some drippings in the pan from the chicken. Leave about 1 tablespoon of drippings in the skillet and discard the rest. If your pan looks dry, you can add a little more oil before browning the next batch of chicken. Repeat this process until all the chicken pieces are browned.
Once all the chicken is browned and set aside, it's time to move on to the next step of making coq au vin: cooking the vegetables and building the sauce.
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Preparing the vegetables
Firstly, gather your vegetables. Traditional coq au vin recipes often include onions, mushrooms, and carrots as part of the dish. However, you can also add other vegetables such as root vegetables or green beans. Having a variety of vegetables will not only add flavour but also texture and colour to your dish.
Once you have selected your vegetables, it's time to start prepping. For onions, peel and slice or chop them into your desired size. Mushrooms can be left whole or sliced, depending on their size and your preference. Carrots should be peeled and sliced or chopped into uniform pieces. If you are using root vegetables, peel and chop them into bite-sized pieces. Green beans should be trimmed, and you may want to blanche them before adding them to your dish to retain their colour and crunch.
After prepping the vegetables, heat some oil or butter in a pan over medium heat. Add the onions first and sauté until fragrant and translucent. Then, add the other vegetables, excluding the green beans, and continue to sauté until they are slightly softened. If using, add the garlic towards the end of this process to avoid burning it. You can also add spices and herbs, such as thyme and bay leaf, to the vegetables at this stage to infuse their flavours.
Finally, combine the vegetables with the other ingredients. Transfer the sautéed vegetables to the pot with the chicken, wine, and stock. If using green beans, add them towards the end of the cooking process to ensure they remain crisp and brightly coloured. Allow the vegetables to simmer in the rich sauce until they are tender.
By following these steps, you will create delicious and flavourful vegetables that perfectly complement your coq au vin. The combination of fresh produce, herbs, and spices will enhance the overall flavour and presentation of your dish.
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Thickening the sauce
Firstly, it's essential to reduce the wine before adding any thickening agents. Pour the red wine into a pot and reduce it by half over medium-high heat. This step intensifies the flavour, cooks off most of the alcohol, and reduces the liquid to the desired amount. By doing this, you ensure that your final dish is a thickened stew rather than a watery soup.
One method to thicken the sauce is to create a cornstarch slurry. Mix cornstarch with cold water and stir this into your simmering sauce. This will give your sauce a thicker, more velvety consistency. Ensure that you stir the sauce constantly while adding the slurry to avoid lumps.
Alternatively, you can make a beurre manié, also known as kneaded butter. To make this, knead equal parts butter and flour together to form a paste. Then, whisk this paste into your sauce a teaspoon at a time, allowing the sauce to simmer for a minute or two between each addition. This method allows you to control the thickness of your sauce. If you prefer a thicker sauce, simply add more of the paste.
Another option is to use flour and butter. Simply add flour and butter to your vegetable mixture before transferring it to the oven. The flour and butter will combine and thicken the sauce as it cooks.
Finally, remember that the sauce will continue to thicken as it cools. Therefore, it's recommended to keep the sauce slightly thinner than your desired consistency when serving. This ensures that your sauce doesn't become too thick as it cools down.
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Frequently asked questions
Coq au vin is a French chicken stew where chicken is braised in red wine with vegetables, herbs, and bacon.
Traditional recipes call for a whole chicken, but using chicken thighs will result in a more succulent dish as white meat tends to dry out. Chicken drumsticks are also an option.
A Burgundy wine, like a Pinot Noir, is traditionally used. However, any light or medium-bodied red wine will work as long as it is not too heavy and full-bodied.
It is recommended to prepare coq au vin over three days to get the most intense and settled flavors. Marinate the chicken on the first day, do the cooking on the second day, and reheat and serve on the third day.
