Coq au Vin

Coq au Vin Recipe - French Chicken and Mushroom Dish

Region / culture: France | Preparation time: 15 minutes | Cooking time: 60 minutes | Servings: 2

Introduction

Coq au Vin is a classic French dish that translates to "rooster in wine." This hearty and flavorful dish features chicken cooked in a rich red wine sauce with mushrooms and onions. It is a perfect dish for a cozy dinner party or a special occasion.

History

Coq au Vin has its origins in France, where it was traditionally made with an older rooster that was tough and needed to be cooked slowly in order to become tender. The dish has evolved over the years to include chicken instead of rooster, making it more accessible and easier to prepare. Coq au Vin has become a staple in French cuisine and is enjoyed by people all over the world.

Ingredients

2 boneless chicken breasts, halved
4 tsp low-fat margarine
0.13 tsp garlic powder
0.13 tsp dried thyme leaves
0.13 tsp lemon pepper
0.5 tsp minced chives
1 tbsp chopped fresh parsley
1 tbsp all-purpose flour
4 oz (113 g) sliced mushrooms
4 oz (113 g) pearl onions
0.25 cup white wine

How to prepare

Preheat the oven to 350°F (177°C).
Rinse the chicken and pat it dry.
Melt 2 tsp of margarine in a large non-stick skillet over medium heat.
Add garlic powder and herbs, and stir them together for 30 seconds.
Dredge the chicken in flour.
Add the chicken to the skillet and cook until it turns brown on both sides.
Remove the chicken from the skillet and set it aside in a small casserole dish.
Add the remaining 2 tsp of margarine to the skillet.
Add mushrooms and onions, and sauté them until they turn golden.
Add the sautéed mushrooms and onions to the casserole dish.
Pour wine into the skillet and scrape up the browned pieces.
Pour the wine mixture over the chicken in the casserole dish.
Bake, covered, for 50 to 60 minutes or until the chicken is tender.

Variations

You can add bacon or pancetta to the dish for added flavor.
Try using different types of mushrooms, such as cremini or shiitake, for a unique twist.
Substitute the chicken with rabbit or duck for a more traditional take on the dish.

Cooking Tips & Tricks

Make sure to use a good quality red wine for this recipe, as it will greatly impact the flavor of the dish.

- Be sure to brown the chicken before baking it in the oven, as this will help to seal in the juices and create a delicious crust.

- Feel free to add in extra herbs and spices to customize the dish to your liking.

- Serve Coq au Vin with crusty bread or over mashed potatoes for a complete meal.

Serving Suggestions

Serve Coq au Vin with a side of crusty bread or over mashed potatoes for a complete meal.

Cooking Techniques

The key to a successful Coq au Vin is to cook the chicken slowly in the oven to ensure that it becomes tender and flavorful.

Ingredient Substitutions

You can use butter instead of margarine in this recipe.

- If you don't have pearl onions, you can use regular onions cut into small pieces.

Make Ahead Tips

You can prepare the dish up to a day in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve Coq au Vin in a shallow bowl with a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Coq au Vin pairs well with a glass of red wine, such as a Pinot Noir or a Burgundy.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

10g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and potassium.

Alergens

This recipe contains dairy (margarine) and gluten (flour).

Summary

Coq au Vin is a well-balanced dish that provides a good source of protein and essential nutrients.

Summary

Coq au Vin is a classic French dish that is perfect for a special occasion or a cozy dinner at home. With its rich red wine sauce and tender chicken, this dish is sure to impress your guests and leave them wanting more. Enjoy this delicious and comforting meal with a glass of wine and good company. Bon appétit!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Coq au Vin. It was a warm summer day, and I was visiting my dear friend Marguerite in her cozy countryside cottage. Marguerite was an excellent cook, and her kitchen was always filled with tantalizing aromas and delicious dishes.

As we sat in her sunlit kitchen sipping on glasses of chilled white wine, Marguerite began to tell me about a traditional French dish that she had learned to make many years ago. "Coq au Vin," she said with a twinkle in her eye, "is a rustic and comforting dish made with chicken, red wine, mushrooms, and herbs. It's perfect for a special occasion or a cozy family dinner."

Intrigued by Marguerite's description of this classic French dish, I asked her if she would be willing to teach me how to make it. With a smile, she agreed, and we spent the rest of the afternoon in her kitchen, preparing and cooking the dish together.

Marguerite explained that Coq au Vin originated in the Burgundy region of France and was traditionally made with a rooster that had been marinated in red wine overnight. However, in modern times, chicken is more commonly used as it is easier to find and has a milder flavor.

To begin the dish, we marinated the chicken pieces in a mixture of red wine, brandy, and aromatic herbs such as thyme, bay leaves, and parsley. The chicken absorbed the flavors of the marinade, becoming tender and flavorful.

While the chicken marinated, we prepared the other ingredients for the dish. We sautéed pearl onions and mushrooms in butter until they were golden brown and fragrant. The onions added a sweet note to the dish, while the mushrooms provided a rich and earthy flavor.

Once the chicken had finished marinating, we removed it from the wine mixture and browned it in a hot skillet until it was golden and crispy on the outside. The chicken was then transferred to a Dutch oven along with the onions, mushrooms, and the wine marinade.

We let the Coq au Vin simmer on the stove for several hours, allowing the flavors to meld together and the chicken to become tender and juicy. The aroma that filled Marguerite's kitchen was intoxicating, a heady mix of wine, herbs, and savory chicken.

As the dish cooked, Marguerite shared with me the story of how she had learned to make Coq au Vin. She had spent a summer in France many years ago, studying the art of French cooking with a renowned chef in Paris. It was there that she had first tasted the dish and had fallen in love with its complex flavors and rustic charm.

After weeks of practicing and perfecting the recipe, Marguerite had returned home to her cottage in the countryside, where she had shared the dish with her friends and family. It had become a beloved favorite, a dish that she made for special occasions and gatherings.

As we sat down to enjoy the Coq au Vin that we had prepared together, I marveled at how a simple dish could hold so much history and tradition. The flavors were rich and robust, the chicken tender and succulent. It was a dish that spoke of comfort and warmth, of shared meals and cherished memories.

I thanked Marguerite for sharing her recipe with me and vowed to make it a staple in my own kitchen. As I left her cottage that evening, I carried with me not only a full belly but also a heart full of gratitude for the traditions and stories that food can hold. And so, my journey with Coq au Vin began, a recipe that would become a treasured part of my own culinary repertoire.