French-Mediterranean Kitchen: Coq Au Vin Recipe
Our Coq au Vin recipe might be what you’re craving. This quintessential French-Mediterranean dish blends chicken, mushrooms, and bacon in a robust red wine sauce. Follow this easy-to-follow guide to experience a taste of France right in your kitchen.
Experience the charm of French-Mediterranean cuisine with our Coq au Vin recipe, inspired by the culinary legend Jacques Pepin. This dish, brimming with rich aromas and complex flavors, is surprisingly simple to create. Originally a peasant’s meal, Coq au Vin has evolved into a royal feast, featuring luxurious ingredients like mushrooms, bacon, and brandy. Whether you’re a kitchen pro or a novice, our step-by-step guide will lead you through crafting this hearty French classic, transporting your taste buds straight to the heart of France. Get ready to savor the art of Coq au Vin in your own kitchen
Traditional Coq Au Vin Ingredients
- Whole Chicken: I used a whole chicken but feel free to use your favorite parts just adjust cooking time accordingly. Infused with the bold flavors of red wine, thyme, and bay leaves.
- Salt and Black Pepper: Enhancing the natural taste of the chicken while harmonizing with the marinade.
- Bacon or Pancetta: Adds a smoky and savory depth to the dish.
- Onion: Contributes a sweet and aromatic flavor, creating a flavorful base.
- Carrot: Brings a subtle sweetness and earthiness to balance the richness of the chicken.
- Tomato: Offers a hint of acidity and freshness.
- Garlic: Introduces a pungent and aromatic note, complementing the overall savory profile.
- Cremini Mushrooms: You would need a bout 20 oz half sliced and half cut in half. Mushrooms provide a meaty and earthy taste, absorbing the flavors of the dish.
- Flour: Used for coating, it thickens the sauce, adding a velvety texture.
- Brandy: Infuses a warm, sweet essence to elevate the complexity
- Butter and Olive Oil: Bring richness and a silky texture to the onions and mushrooms
- Pearl Onions: Peeled, sweet and tender, complementing the savory elements.
The combination of these carefully chosen ingredients creates a symphony of flavors in every bite, making Traditional Coq Au Vin a culinary masterpiece.
Notes and Tips
- Wine and Brandy Choices: I used French wine and French brandy, but feel free to use what you have on hand.
- Chicken Preparation: Remove the chicken skin, unless your dietary preferences allow it. Additionally, I excluded the back portions, reserving them for making broth. To prevent overcooking, I added the breast pieces only for the final 10 minutes.
- Pancetta Substitution: I used Pancetta for a bacon-free option, as my husband doesn’t favor the bacon flavor. The original recipe suggests using bacon for a smoky twist.
- Peeling Pearl Onions: Boil a small stockpot of water and trim the root part of the pearl onions. Briefly submerge them for two minutes, then transfer to an ice bath to cool. Once they’re easy to handle, gently squeeze each onion out of its outer shell for the perfect ingredient.
Perfect Coq au Vin Pairings
I served mine with mashed potatoes, a delightful treat for carb lovers like myself. Here are a few suggestions that perfectly complement this French-Mediterranean delicacy:
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish for coq au vin. They help soak up the rich, flavorful sauce.
- Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips make a delicious side dish. Their sweetness complements the savory flavors of the chicken and wine.
- Buttered Egg Noodles: Tender, buttery egg noodles make a great accompaniment to coq au vin. They help soak up the delicious sauce and contrast the dish’s bold flavors.
- Crusty French Bread: A loaf of crusty French bread is perfect for mopping up any leftover sauce from your plate. Its crunchy exterior and soft interior make it an excellent for sopping up all the delicious flavors.
How to Store and Freeze Any Leftovers:
Allow the coq au vin to cool to room temperature before storing any leftovers in an airtight container. It will stay fresh in the fridge for up to 3 days. To freeze, transfer the cooled coq au vin to a freezer-safe container and store it in the freezer for up to 3 months. When ready to enjoy again, thaw it in the fridge overnight before reheating either on the stovetop or in the microwave.
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