Coq au Vin I

Coq au Vin I Recipe - French Chicken Bacon Mushroom Dish

Region / culture: France | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

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, along with bacon, mushrooms, and onions. It is a perfect dish for a special occasion or a cozy night in.

History

Coq au Vin has its origins in France, where it was traditionally made with an older rooster that was no longer suitable for laying eggs. The dish was a way to tenderize the tough meat of the rooster by slow-cooking it in wine. Over time, the recipe evolved to include chicken instead of rooster, making it more accessible and popular.

Ingredients

8 slices of bacon, cut into 0.5 inch pieces
1 x 3- to 3.5 lb (1.59 kg) frying chicken, cut up and skinned, if desired
1 cup of chopped onion
1 cup of fresh sliced mushrooms
2 tbsp of chopped fresh parsley
0.5 tsp of dried thyme leaves
2 cloves of garlic, minced
0.25 cup of flour
1.5 cups of dry red wine
3 cups of cooked rice
parsley, if desired

How to prepare

Cook the bacon in a large skillet or Dutch oven until it becomes crisp. Remove the bacon from the skillet.
Brown the chicken in the hot bacon drippings, turning it to brown all sides. Drain the excess fat.
Place the chicken in a 2.5- to 3 qt (2.84 liter) casserole dish and sprinkle it with the bacon.
In the same skillet, combine the onion, mushrooms, 2 tbsp of parsley, thyme, and garlic.
Cook the mixture over medium heat until it is thoroughly heated, stirring occasionally.
Stir in the flour and gradually add the wine. Cook the mixture until it boils and thickens, stirring constantly.
Pour the mixture over the chicken and bacon in the casserole dish.
Cover the dish and bake it at 400°F (204°C) for 40 to 50 minutes, or until the chicken is fork-tender and the juices run clear.
Sprinkle the dish with parsley and serve it over rice.

Variations

Substitute chicken thighs or drumsticks for a different flavor and texture.
Add carrots, celery, or pearl onions to the dish for extra vegetables.
Use white wine instead of red wine for a lighter version of the dish.

Cooking Tips & Tricks

Use a good quality dry red wine for the best flavor in this dish.

- Skinning the chicken is optional, but it can help reduce the fat content of the dish.

- Be sure to brown the chicken well before adding it to the casserole dish to develop rich flavor.

- Cooking the dish low and slow will help the flavors meld together and create a delicious sauce.

Serving Suggestions

Coq au Vin is traditionally served over cooked rice, but it can also be paired with mashed potatoes or crusty bread to soak up the delicious sauce. A side salad or steamed vegetables can also complement the dish well.

Cooking Techniques

The key to a successful Coq au Vin is to cook it low and slow to allow the flavors to develop. Browning the chicken and bacon before adding them to the casserole dish will also enhance the overall flavor of the dish.

Ingredient Substitutions

If you don't have bacon, you can use pancetta or ham as a substitute. You can also use chicken broth instead of wine for a non-alcoholic version of the dish.

Make Ahead Tips

Coq au Vin can be made ahead of time and reheated before serving. The flavors will continue to develop as the dish sits, making it even more delicious the next day.

Presentation Ideas

Serve Coq au Vin in a shallow bowl over a bed of rice, garnished with fresh parsley. A sprinkle of freshly cracked black pepper can add a nice finishing touch.

Pairing Recommendations

Coq au Vin pairs well with a full-bodied red wine, such as a Burgundy or Pinot Noir. A side of crusty bread or a green salad can also complement the dish nicely.

Storage and Reheating Instructions

Store any leftover Coq au Vin in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Coq au Vin contains approximately 350 calories.

Carbohydrates

Each serving of Coq au Vin contains approximately 30 grams of carbohydrates.

Fats

Each serving of Coq au Vin contains approximately 15 grams of fat.

Proteins

Each serving of Coq au Vin contains approximately 25 grams of protein.

Vitamins and minerals

Coq au Vin is a good source of iron, vitamin C, and vitamin A.

Alergens

Coq au Vin contains bacon, which may be a potential allergen for some individuals.

Summary

Coq au Vin is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Coq au Vin is a classic French dish that is rich in flavor and perfect for a special occasion. With a few simple ingredients and some patience, you can create a delicious and satisfying meal that will impress your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe. It was a warm summer day, and I was browsing through an old cookbook that belonged to my great-grandmother. The pages were yellowed with age, and the binding was fraying at the edges. As I flipped through the book, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Coq au Vin.

I had heard of Coq au Vin before, a classic French dish of chicken braised in red wine, but I had never attempted to make it myself. As I read through the ingredients and instructions, I could almost smell the rich aromas of garlic, onions, and herbs wafting through the kitchen. I knew that I had to give this recipe a try.

I had always loved cooking, thanks to my mother who was an excellent cook herself. She had taught me the basics of cooking when I was just a young girl, and I had been experimenting in the kitchen ever since. Over the years, I had collected recipes from various places and people, each one adding to my repertoire of dishes that I could whip up with ease.

As I gathered the ingredients for the Coq au Vin, I could feel a sense of excitement building within me. I could almost taste the tender chicken simmered in a rich wine sauce, served alongside buttery mashed potatoes and crusty bread. I followed the recipe carefully, taking my time to sauté the chicken until it was golden brown, and deglazing the pan with red wine to create a luscious sauce.

The kitchen was filled with the fragrant aromas of garlic, thyme, and bay leaves as the Coq au Vin simmered on the stove. I could hear the gentle bubbling of the sauce as it thickened, and I knew that it was almost time to sit down and enjoy the fruits of my labor.

When the dish was finally ready, I ladled it onto a plate and took a bite. The flavors exploded in my mouth – the tender chicken, the velvety sauce, the earthy mushrooms. It was a dish that was rich and comforting, perfect for a cozy evening at home.

I shared the Coq au Vin with my family, and they were all impressed by how delicious it was. My children asked me where I had learned to make such a wonderful dish, and I told them about the old cookbook and the handwritten recipe that had inspired me.

From that day on, Coq au Vin became a staple in our household. I would make it for special occasions, or just when I wanted to treat my family to something special. The recipe had become a part of my cooking repertoire, just like all the other recipes that I had gathered over the years.

As I grew older, I found myself passing down the recipe for Coq au Vin to my own children and grandchildren. I would teach them how to make it, just as my mother had taught me, and I could see the same passion for cooking spark in their eyes.

And so, the recipe for Coq au Vin became more than just a dish – it became a connection to my past, a reminder of the generations of cooks who had come before me. It was a dish that had traveled through time and space, from the kitchens of France to my own humble kitchen, and had brought joy and comfort to all who had tasted it.

I can still remember the exact moment I stumbled upon that recipe, and I am grateful every day that I did. It has become a part of who I am, a part of my family’s history, and a part of the legacy that I will pass down to future generations. Cooking is more than just a skill – it is a tradition, a heritage, and a way to connect with those who came before us. And for me, Coq au Vin will always hold a special place in my heart.