Coq au vin--red wine or white wine? I have made it w/ red before but have seen white used too. Thoughts?

Question

Most traditional recipes call for red wine but I have read that white is better and doesn't discolor the chicken. I am making this for my mom's birthday so want it to be good.
Also--better in a dutch oven or slow cooker??

Answer 1

There are several variations:
- In the French region of Bourgogne, a red wine is typically used. This is perhaps the most well-known version of Coq au Vin.
- In some areas a white wine is used instead. I personally consider white wine more suitable as it complements the flavour of the chicken instead of over-powering it. For similar reasons (white wine going better with fowl), I believe that Coq au Vin is best prepared with a white wine.

Ingredients for 4 People :
- Fresh chicken
- 1/2 bottle white wine
- 2 large onions (or 4 medium onions)
- ¼ pound (125 g.) of bacon
- 4 cloves garlic
- Bouquet garni (or 4 bay leaves)
- 1 cup (250 ml.) chicken broth (not absolutely required)
- Butter
- Flour

Cut the onions into small pieces and glaze them in butter (glazing onions is frying them over a moderate heat until they are cooked). Stir and use a moderate heat to ensure they are not burnt. Once cooked, put the onions in a cooking pot
- Using the same frying pan, cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once cooked, add the bacon to the cooking pot
- Cut the chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
- Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again. Once cooked, add the chicken to the cooking pot
- Finely chop the garlic and add to the pot. Add the wine and chicken broth (if you don't have chicken broth, use a bit of extra wine instead). Add salt and pepper to taste.
- Simmer for 45 minutes or until chicken pieces are very tender
Side dish: Rice or potatoes

Answer 2

Coq Au Vin White Wine

Answer 3

2

Answer 4

I have used Red, White and even Champagne to make Coq au Vin before and all turned out good. Slow cooker is the way to go.

Answer 5

Use Red (like a pinot noir) and def Dutch Oven you need to deglaze all those flavors and you must flame it or else you dont get that great taste which make it so delicious.

Good Luck its work but def a winner for such a special occasion

Enjoy!

Answer 6

Red and white wines can be used, but red wine is the primary choice in cooking books.

Answer 7

I have used both red and white
Also one time I did a combo * white with a splash of red

Answer 8

I have made it with white wine and leeks in a dutch oven. because I wanted a change. We enjoyed it very much.

Answer 9

I have only made this a couple of times and I use red.