3/24/2023 0 Comments Recipe coq au vinInstead of red wine, you'll use a dry white wine such as Sauvignon Blanc, Pinot Gris, or Pinot Blanc. This same day method is convenient for times when you want an easy and elegant meal for family, friends, and special occasions. Renowned for their flavor and tenderness, chicken thighs absorb ample flavor during the braise and don't require extra marinating time. I've included this as a recipe option, but it's not a necessity. Often Coq au Vin Blanc preparation begins with the chicken marinating overnight. Butter: Salted or unsalted, whatever you have on hand.Ĭutting Thick Cut Bacon into Lardons Traditional Flavors, Simplified Method.Dry White Wine: Sauvignon Blanc, Pinot Gris, Pinot Blanc or other dry white wine.Dried Thyme Leaves: Or fresh thyme leaves and sprigs for garnish if you like.Mushrooms: Button mushrooms or cremini mushrooms, your choice.Garlic: Look for a plump head of garlic with smooth, tight skin.Yellow Onion: Look for a firm onion with shiny skin.Shallots: Or pearl onions, your choice. Bacon: Thick cut bacon is best for cutting into lardons.Bone-in Skin on Chicken Thighs: Buy thighs of similar size for even cooking.Ingredients You Need to Make Coq au Vin Blanc Serve with crusty bread or mashed potatoes because you won't want to miss a drop of the luscious sauce. First searing bone-in skin-on chicken thighs in bacon fat until golden brown then braising until meltingly tender in a savory fusion of wine, broth, mushrooms and a blend of aromatics. You'll cook this dish in stages using just one pot. Ingredients You Need to Make Coq au Vin Blanc.Though the ingredients and techniques are simpler, I promise you won't have to sacrifice a bit of flavor. Straying from a few of the traditional Coq au Vin ingredients: I swapped in white wine for red, used only chicken thighs instead of a variety of chicken pieces, and exchanged shallots for often elusive pearl onions. A simplified version of the French classic, this rich and deeply savory dish requires just a few simple, easy to find ingredients and a little bit of time. I love having coq au vin over a bed of creamy mashed yukon gold potatoes, but it’s just as good served as a stew with a crusty baguette.Coq au Vin Blanc is one of those rare dishes that is dinner party elegant, but also homey and comforting. This yields fall-off-the-bone tender chicken, with perfectly cooked mushrooms and onions smothered in a rich sauce with depth that you just wouldn’t expect in a chicken dish. If you feel like being adventurous, adding dark chocolate at the end takes the resulting Choc au Vin to another level. When the chicken is done, mushrooms and sweet cipollini onions are added along with a roux (made with the bacon/chicken fat) to finish the sauce. The cognac deglazes the pan and adds it’s own smokey flavour and then the chicken braises in a 50/50 mixture of wine and stock. I used the bacon as the fat to fry the chicken and mirepoix in, all of which create a very thick layer of delicious brown fond at the bottom of the pan. The tough connective tissue breaks down while cooking, and the well-exercised meat is definitely more flavorful than a chicken that’s spent it’s whole life cooped up.ĭespite vast regional difference in ingredients I more or less stuck to a “classic” coq au vin, but I introduced some different techniques and my own sequence to try and maximize the flavour and minimize the work. If you want to be a purist though, by all means, go bag yourself a rooster. Yes, technically the Coq in Coq au Vin means “rooster”, but the last time I checked, my local grocer wasn’t in the business of selling tough old cocks. It didn’t take an English -> French dictionary to figure out I had the makings for Coq au Vin. A rummage through the deli drawer revealed a loosely wrapped package containing the remains of slab of pancetta, and the vegetable drawer coughed up some button mushrooms that had seen better days. Other times, it’s a six pound bag of Costco chicken, a half-full bottle of Côtes du Rhône, and some odds-and-ends lurking in the dark recesses of my fridge. Sometimes a stroll through a verdant farmers market on a warm spring day sets the gears of creativity in motion. Cooking inspiration comes in all shapes and sizes.
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