History
Coq au Vin, which translates to “rooster in wine,” is a classic French dish that dates back to ancient times, although its exact origins are somewhat unclear. The dish is traditionally associated with the rustic, hearty cuisine of the French countryside. It became popularized as a way to tenderize tough rooster meat by slow-cooking it in wine. Over time, it evolved into a beloved staple of French culinary tradition, often associated with the Burgundy region, where it is typically made with red Burgundy wine. The dish embodies the essence of French country cooking, utilizing local ingredients and simple yet flavorful techniques.
Recipe for Coq au Vin
Ingredients
- 1 rooster or chicken, cut into pieces
- 4 cups red wine (traditionally Burgundy)
- 2 cups chicken broth
- 1/4 cup brandy (optional)
- 2 tablespoons tomato paste
- 4 slices of bacon, diced
- 2 onions, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bouquet garni (a bundle of thyme, parsley, and bay leaves)
- 1/2 pound mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken:
- Place the chicken pieces in a large bowl. Add wine, cover, and refrigerate for at least 4 hours or overnight.
- Prepare the Ingredients:
- Remove the chicken from the wine and pat it dry with paper towels. Reserve the wine.
- In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
- Brown the Chicken:
- In the same pot, brown the chicken pieces on all sides. Remove the chicken and set aside.
- Sauté the Vegetables:
- Add the onions, carrots, and garlic to the pot and sauté until the onions are translucent, about 5 minutes.
- Flambé (Optional):
- Return the chicken to the pot. If using brandy, add it now and carefully ignite with a match to flambé. Allow the flames to die down.
- Add Liquid and Simmer:
- Stir in the tomato paste, then sprinkle the flour over the chicken and vegetables, stirring to combine. Cook for a couple of minutes to eliminate the raw flour taste.
- Pour in the reserved wine and chicken broth, then add the bouquet garni. Bring to a boil, then reduce the heat and simmer, covered, for about 1.5 to 2 hours, or until the chicken is tender.
- Cook the Mushrooms:
- In a separate skillet, melt the butter and sauté the mushrooms until they are browned. Add them to the chicken mixture during the last 30 minutes of cooking.
- Final Touches:
- Remove the bouquet garni from the pot. Adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley before serving.
- Serve:
- Coq au Vin is traditionally served with boiled potatoes, mashed potatoes, or crusty bread to soak up the delicious sauce.
Enjoy your homemade Coq au Vin, a dish steeped in history and rich in flavor!
