Coq Au Vin

A classic french stew of chicken braised in wine with mirepoix and herbs.

This dish is a perfect example of what used to be peasant food that has been reinvented by culinary genius. The name Coq Au Vin directly translates to rooster in wine. It is a dish that was created by the lower classes to cook the tougher rooster by braising slowly in wine until it becomes tender, juicy, and delicious. This dish is not hard to make and is really worth it.

‍

What ingredients do you need for coq au vin?

• Chicken
• Dry White Wine
• Brandy
• Thick Cut Maple Smoked Bacon
• Onions
• Carrots
• Celery
• Pearl Onions
• Garlic
• Mushrooms
• Bay Leaves
• Fresh Thyme
• Herbs de Provence
• Chicken Stock
• Maldon Sea Salt
• Black Pepper
• Parsley

‍

‍

The Recipe…

Break the chicken down into 2 legs, 2 thighs, 2 wings, 4 pieces breast, and season well with sea salt, back pepper, and herbs de Provence.

Place a braising pan on medium heat and sauté diced bacon until crispy and then remove with a slotted spoon. Save for later. Place chicken skin side down in a pan and sear in bacon fat. Do not overcrowd the pan or you will get poor caramelization. This means you may not be able to put all the chicken in the pan at once.  Be patient and do not keep moving it around. Let the skin get crispy and then it will release if it is sticking. Now  flip and sear the other side.  If you feel it is too hot, turn the flame down. When all the chicken is seared, remove it from the pan.

At this time check and see how much fat is in the pan. If it is dry you can add a little grapeseed or vegetable oil. Then put your large dice onions in the pan and sauté until cooked through, sweet and translucent. Add cut mushrooms and continue cooking.

Add the carrots, celery, garlic, and pearl onions. Sauté until caramelized. Then deglaze with brandy. Scrape the bottom of the pan with a flat wooden spoon. When brandy is half gone, add white wine and let simmer for 2  minutes and then nestle the chicken skin side up in the pan. Pour the stock in to make sure the liquid does not cover the chicken, but just comes up to the side.

Place thyme and bay leaves in the pan. Bring up to a boil and then reduce to a medium simmer. Cover with lid or foil and place in a 375 degree oven for approximately 40 minutes. Check at 30 minutes and evaluate. Depending on the size of your chicken the times may vary. When chicken meat is tender and not quite falling off the bone, remove from the oven.

At this time check the consistency of the sauce. I like mine to be not too thick or too thin. First I take out all the chicken to see how it looks and tastes. If it is thin I can use cornstarch to thicken and bring back to a boil on the stove. If it is too thick I can add a little more stock and thin it down. I also check for seasoning and adjust with sea salt and  pepper. Then add the chopped parsley for color.Place the chicken and the bacon back in and serve.

‍

Recipe Tips:

• Traditionally Coq Au Vin is made with red wine but I like to make it with a dry  white wine. I think the end product looks prettier and is delicious.

Make Ahead:

• I suggest making Coq Au Vin the day before, so all the flavors can marry. Carefully reheat in the oven to serve.
• Coq Au vin can also be frozen with great results. Place in an airtight container for up to 3 months.
  

Storing Tips:

• Store the finished stew in the refrigerator for up to 5 days.

‍