Coq au Vin

Key Ingredients in Coq au Vin

• Chicken: Traditionally a rooster, but now often a capon, hen, or even chicken pieces (like thighs and drumsticks).
• Wine: Red wine is the most common, often a Burgundy or other Pinot Noir. White wine can also be used (Coq au Vin Blanc).
• Lardons: Small strips or cubes of salt pork or bacon, which are rendered to provide fat and flavor.
• Mushrooms: Often button mushrooms, but wild mushrooms can also be used.
• Onions: Pearl onions are traditional, but chopped yellow onions or shallots can also be used.
• Garlic: Provides aromatic depth.
• Flavorings: Thyme, bay leaf, and sometimes parsley are common additions. Brandy or Cognac is often flamed at the beginning of the cooking process for extra flavor.
• Thickener: Often flour (roux) or beurre manié (butter and flour kneaded together) is used to thicken the sauce.

Cooking Process

1. Prepare the Lardons: The lardons are rendered in a pot or Dutch oven until crispy. They are then removed, and the rendered fat is used to brown the chicken.
2. Brown the Chicken: The chicken pieces are browned in the rendered fat until golden brown. This adds flavor and color.
3. Sauté Aromatics: Onions, garlic, and sometimes mushrooms are sautéed in the same pot.
4. Deglaze: Brandy or Cognac is often added and flamed to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Wine and Stock: The wine and often some chicken stock are added to the pot.
6. Add Flavorings: Herbs like thyme and bay leaf are added.
7. Braise: The mixture is brought to a simmer, and then covered and braised in the oven or on the stovetop for a significant amount of time until the chicken is tender.
8. Add Mushrooms and Pearl Onions (if not added earlier): These are often added partway through the braising or towards the end.
9. Thicken the Sauce: The sauce is often thickened at the end using a roux or beurre manié, or by reducing the sauce.
10. Rest and Serve: The finished dish is often allowed to rest for a few minutes before serving, allowing the flavors to meld.

Characteristics of Good Coq au Vin

• Tender Chicken: The chicken should be falling off the bone.
• Rich and Flavorful Sauce: The sauce should be deep, savory, and well-balanced with the taste of wine and the other ingredients.
• Crispy Lardons: The rendered bacon adds a salty, crispy element.
• Earthy Mushrooms: The mushrooms contribute an earthy flavor and texture.

Serving Suggestions

Coq au vin is typically served with:

• Mashed Potatoes: A classic pairing to soak up the delicious sauce.
• Crusty Bread: Excellent for dipping in the sauce.
• Egg Noodles: Another good option for soaking up the sauce.
• Steamed or Sautéed Vegetables: Green beans or broccoli are good choices.

Variations

While red wine is the most common, you can also find variations like:

• Coq au Vin Blanc: Made with white wine.
• Coq au Vin Jaune: Made with Vin Jaune, a specific type of yellow wine from the Jura region of France.