how do you make coq au vin?

Question

would like to know if anyone knows how to make it thanks................

Answer 1

check out the barefoot contessa on the food network... she makes simple classice french dishes. www.foodtv.com

Answer 2

Coq au Vin Recipe
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Filed under Chicken, Main Course, Wheat-free




Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first. We didn't do this and the result was almost too salty. So, next time we blanch the bacon. It removes some of the saltiness from the bacon before you cook with it.

1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
1 chicken, 4 lb, cut into serving pieces, or 3 lbs chicken parts, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish

1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.

2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)

3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.

Serves 4. Serve with potatoes or over egg noodles.

Answer 3

Region Prep time / Cooking time
Burgundy A day before + 30 min / 1 hour

Ingredients:

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more
1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)
6 bacon slices (5 oz), diced
0.5 lb (250g) button mushrooms
A dozen small white onions
2-3 cloves of garlic, mashed
2 carrots, peeled and quartered
Sunflower oil, unsalted butter
Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
Parsley
Salt and pepper

If cooking the same day, add:
1/4 cup of cognac or brandy
Buy ingredients at the grocery and gourmet store

Coq au Vin Recipe (serve 6)

Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

Step 6: Bring to a boil at moderate heat.

Step 7: Cover and cook at low heat for 1 or 2 hours

Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

Alternate version for cooking the same day:
In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.

Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon (French Wine Guide).

Bon appetit!

or

An aside. The French often use LARDONS in much of their cooking. Lardons are small pieces of cubed very smoky bacon. The idea here is that they render the fat out of the lardons and use it to brown onions or chicken or whatever. In this recipe I *have* used lardons and it does add a kind of smoky complexity, which is very good, however it also adds a lot of cholesterol. The last two times I made it I used a good olive oil and, while I noticed a difference, it was very good. I think I'll probably use olive oil most the time from here on in.

We saw this being cooked in an outdoor market in Dijon (in Burgundy). The smell was amazing and I have taken my cues from there. I *never* cook from a recipe so I'm winging this a bit with regard to exact measurements. I taste and adjust all the time. This may differ from many French recipes - it is purely my own. As an assurance we ate Coq au Vin on many occasions in France. This is as good or better than any.

Coq au Vin

Ingredients:

6 - 8 skinless chicken pieces (I use chicken thighs 'cause I think they give the best texture)
1 large onion, diced
¼ cup olive oil (just use what you think you need - I just throw some in the pan.)
½ to ¾ teaspoon of thyme
salt and pepper
2 to 4 Tbsp all-purpose flour (again - it's your call)
1 teaspoon of sugar (more about this later)
2 whole carrots (or cut them in half if you prefer)
4 - 6 cloves of garlic
1 *whole* bottle dry red wine (being a dish from the region of Burgundy, they use local red Burgundy. Wines made from Pinot Noir - the grape variety local to the region-are very expensive. I use a Cabernet Sauvignon from Chile. Whatever you use try to make it a decent wine. It's just better.)

Method:

Make sure the skin is off the chicken. Add salt and pepper to the flour and coat the chicken pieces. Reserve whatever flour is left over. In a large frying pan and over Med-High heat brown the chicken pieces in olive oil to a kind of light golden color. Set chicken pieces aside, then sauté ¯nions in leftover oil, then throw in the minced garlic so that they all cook to a light golden color at the same time. Put in the rest of the reserved flour just as the onions and garlic are done. (The idea is to try and coat the flour with as much oil as possible to stop it from globbing in the stew - if it gets a bit gummy in the frying pan, don't worry. Don't add more oil. It isn't necessary)

Place everything *except the sugar* into a large pot and cover with the wine. You can clean out the frying pan with some of the wine before throwing it all in the pot.

Cook the chicken covered covered ½ to ¾ of an hour so that the chicken is just above a simmer. (A very light bubble) Then remove the cover and cook for another ½ to ¾ of an hour. When done the chicken should be just on the verge of wanting to fall off the bone. (That's probably more for chicken thighs, than for breasts) *Take out the carrot - it was just there for flavour.* At this point, if your sauce has not reduced to about 1/3 of it's original volume, take out the chicken and finish the sauce. The sauce should be silky - and thick enough to coat a spoon. Taste - and season further with salt and pepper and more thyme if needed. I sometimes throw in a little Cognac or Brandy to beef it up if I am in the mood. When done add the chicken again.

I cook this in the morning and let it sit on the kitchen counter until it's time for dinner then re-heat it. This allows time for the flavours to meld. I usually serve with baked potatoes and a vegetable.

A word about the sugar; I always add a little to this recipe. The wine can become quite tart. But it's up to you. Add a little - then taste and add some more if you think you need it. Tasting and adjusting is everything. It lets me off the hook if you don't like what you've prepared.


There's all sort of ways you can do your Coq au Vin, different taste. Start creating (let your creative side go wild) and good luck hehe...

http://www.familytime.com/recipe/showrecipe.aspx?RecipeId=6415
http://www.chilefire.com/recipe-display.asp?Recipe_ID=73

Answer 4

would give you my own recipe, but would take to long to write so here's another]

http://www.epicurious.com/recipes/recipe_views/views/104595