How to Make Coq au Vin

Coq au vin is an old French dish of rooster (hence the coq, or cock) marinated and then braised in wine. Today we usually use chicken, but it's still a rich and flavorful dish. This recipe serves four.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 5 whole peeled garlic cloves
• 2 onions - roughly chopped
• 3 bay leaves
• 1 chicken cut in 8 pieces
• 7 to 10 sprigs fresh thyme
• 1/3 c. (approx.) brandy
• 1 (750-ml.) bottle red wines
• 2 to 3 tbsp. (approx.) all-purpose flour
• 2 chopped carrots
• 1/2 bunch fresh parsley stems
• 1 tsp. black peppercorns
• salt and pepper
• 6- to 8-oz. piece salt pork
• 6- To 8-oz. Piece Salt Pork
• Salt And Pepper

1. Place the peppercorns, herbs and all the vegetables in a nonreactive bowl or large plastic bag.

2. If using a whole chicken, cut the backbone out and then cut off the wings. Save them for stock.

3. Cut the rest of the chicken into two drumsticks, two thighs and two breasts, then cut each breast in two. Leave the bones on.

4. Add the chicken to the vegetables and pour in the wine. If using a bowl, make sure the chicken pieces are submerged.

5. Marinate for 24 to 36 hours.

6. Remove the chicken pieces from the marinade and dry completely on paper towels. Reserve the marinade.

7. Season the chicken very generously with salt and pepper and let it sit for a few minutes.

8. Meanwhile, dice the salt pork into small pieces.

9. Heat a large pot over medium-low heat and add the salt pork.

10. Cook, stirring occasionally, until the pieces turn golden-brown and crispy. Remove them with a slotted spoon and reserve.

11. Turn the heat to high and brown the seasoned chicken pieces on all sides in the fat that rendered from the pork.

12. Remove the chicken and add the flour to the pot.

13. Cook the flour, stirring constantly, until it turns deep golden, then return the chicken to the pot.

14. Add the brandy and carefully ignite with a match. When the flames die down, add the reserved marinade, with herbs and vegetables, and bring to a boil.

15. Lower to a simmer and cook for 1 hour, uncovered. Skim off the fat, foam and impurities that rise to the surface during cooking.

16. Remove the chicken pieces and place them on a serving dish.

17. Strain the cooking liquid into a small saucepan without pressing on the vegetables. Discard the vegetables.

18. Bring the cooking liquid to a simmer and cook for 5 to 10 minutes, then place the reserved salt pork in the saucepan.

19. Simmer 1 to 2 minutes, then spoon the sauce over the chicken and serve.

Tips & Warnings

• You can skip the brandy step completely if you wish, but this step is part of the oldest coq au vin recipes, when the chicken was singed in flames to burn off any remaining little feathers.

• This dish goes very well with sautéed mushrooms. See "How to Sauté an Elegant Medley of Wild Mushrooms."