This week our homework assignment for Culinary Foundations course was to make "Coq Au Vin" at home. Coq Au Vin means cut up marinated chicken. It is a French braised chicken cooked with red wine (typically burgundy), lardons (or bacon), mushrooms, onion (white pearl onions), optionally garlic. Thyme, bay leaves, salt, black pepper, and parsley are typically used for seasoning this dish.
Although the word "coq" in French means "rooster", most Coq Au Vin recipes call for capon or chicken. Tough birds with lots of connective tissue benefit from braising,
Rooster is used in the classic version of Coq Au Vin but if it is not available, one can use thigh and leg meat, which is high in fat and connective tissue.
The juices are thickened either by making a small roux at the beginning of cooking. I thickened my red wine sauce by adding flour to it while simmering.
You will find many recipes on the Internet, including one by famous Chef Julia Child. I saw Alton Brown’s 11 minute show about Coq Au Vin on U Tube. It was very informative. I was little nervous at first but instead of following the recipe verbatim, I decided to memorize the main steps and decided to eye-ball all the ingredients (instead of measuring). I used
chicken thighs, white diced onion (in place of pearl onions), bacon, diced raw tomatoes, chopped garlic, thyme, salt, pepper, bay leaf, chicken stock, and red wine.
I browned my bacon first, followed by onions, and then mushrooms. They were set aside in a dish with raw diced tomatoes. Then I braised chicken thighs (seasoned with salt and pepper) in the same pan using extra butter. Later I deglazed the pan using red wine and chicken stock to which I added fresh thyme, bay leaf, and simmered it for 5 minutes. Then I thickened the sauce by adding some flour and butter. Braised chicken, onion, mushrooms, bacon and tomatoes were returned to the pan and simmered for another 10 minutes.
This recipe turned out pretty good. Kids loved it too. We enjoyed this chicken dish with garlic bread and spinach salad.
Although the word "coq" in French means "rooster", most Coq Au Vin recipes call for capon or chicken. Tough birds with lots of connective tissue benefit from braising,
Rooster is used in the classic version of Coq Au Vin but if it is not available, one can use thigh and leg meat, which is high in fat and connective tissue.
The juices are thickened either by making a small roux at the beginning of cooking. I thickened my red wine sauce by adding flour to it while simmering.
You will find many recipes on the Internet, including one by famous Chef Julia Child. I saw Alton Brown’s 11 minute show about Coq Au Vin on U Tube. It was very informative. I was little nervous at first but instead of following the recipe verbatim, I decided to memorize the main steps and decided to eye-ball all the ingredients (instead of measuring). I used
chicken thighs, white diced onion (in place of pearl onions), bacon, diced raw tomatoes, chopped garlic, thyme, salt, pepper, bay leaf, chicken stock, and red wine.I browned my bacon first, followed by onions, and then mushrooms. They were set aside in a dish with raw diced tomatoes. Then I braised chicken thighs (seasoned with salt and pepper) in the same pan using extra butter. Later I deglazed the pan using red wine and chicken stock to which I added fresh thyme, bay leaf, and simmered it for 5 minutes. Then I thickened the sauce by adding some flour and butter. Braised chicken, onion, mushrooms, bacon and tomatoes were returned to the pan and simmered for another 10 minutes.
This recipe turned out pretty good. Kids loved it too. We enjoyed this chicken dish with garlic bread and spinach salad.
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