Everything about Coq Au Vin totally explained
Coq au vin (
French: "rooster in wine") is a
French fricassee of
rooster cooked with
wine,
lardons,
mushrooms, and optionally
garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.
Many
regions of France have variants of
coq au vin using the local wine, such as
coq au vin jaune (
Jura),
coq au Champagne, and so on. The most extravagant version is
coq au Chambertin, but this generally involves
Chambertin more in name than in practice.
History
Various legends trace
coq au vin to ancient
Gaul and
Julius Caesar, but the food isn't documented until the early 20th century, though it no doubt existed as a rustic country dish long before that.
Preparation
Standard recipes call for chicken, wine (often a full bottle or two), often
brandy, lardons (salt pork),
button mushrooms, and often garlic. Recipes with
vin jaune usually specify
morels instead of white mushrooms. The preparation is similar in many respects to
Beef Bourguignon. The lardons are cut as thin strips and then par-boiled to remove excess salt. They are then sauteed to render out the fat. Additional oil is added if needed in order to brown the chicken pieces. A
mirepoix of diced carrots, onions, and celery is added along with minced garlic and allowed to briefly cook. Then the wine and stock are added to cover. The traditional seasonings are salt, pepper,
thyme, and
bay leaf (usually in the form of a
bouquet garni). Mushroom stems and pieces will often be added at the beginning of the dish in order to contribute to the flavor of the sauce. Near the end of the preparation, the sauce may be strained to remove the cooked vegetables. The sauce is then returned to the chicken and the whole mushrooms and sometimes pearl onions are added for the last fifteen minutes of cooking.
The juices are thickened either by making a small
roux at the beginning of cooking, or by
adding blood at the end.
Further Information
Get more info on 'Coq Au Vin'.
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