How to make coq au vin WITHOUT the wine!!!?

Question

I'm Muslim so can't have alcohal but would really like to cook coq au vin.

Can anybody suggest some alcohol subsistutes??

Thanks

Answer 1

on the linek attached are some various substitutions for red and white wine that a not alcoholic. I cook mostly with white wine, and when I am out, I usually use apple juice or chicken stock for white wine. I have never substituted red wine before.

Answer 2

Coq Av Vin

Answer 3

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Answer 4

First of all, it is IMPOSSIBLE to make coq au vin without wine. Coq au vin is literally "chicken with wine." If you take away the ice cream from apple pie a la mode, it is no longer a la mode.

Now, as to finding a comparable substitute for "chicken with ...." something: THIS IS ALSO IMPOSSIBLE. In coq au vin, the wine is an integral part of the flavor of the dish. When it comes to flavor, NOTHING can replace or even simulate wine. Think about it...wine is carefully and painstakingly crafted to achieve wide ranging and complex flavors sometimes so subtle that the average person may have significant difficulty distinguishing between certain wines. Wine is a beloved beverage the world over, and it has very little to do with alcohol. Wine is simply a delicious beverage and truth be told those who truly love wine would probably be all too happy to have a product that can impart the wonderful flavor of wine, without the intoxicating effects. If it were possible to even come close to simulating the flavor of wine without actually using wine, it would be a major product on every shelf of every major grocery store.

In a very rare few cases, red wine vinegar can be a [poor] substitute for red wine in a dish. However, those are usually cases where the wine itself is not as substantial part of the flavor profile of the dish. In coq au vin, this cannot be done. I would expect such an attempt to turn out quite gross and unedible.

So what is a person to do? Fortunately there are still alternatives available that will offer some of the wonderful elements of coq au vin.

1) First recommendation is one you have to evaluate for yourself whether it is acceptable. The best way you may be able to enjoy coq au vin may be to prepare before hand a reduced red wine concentration sauce. The reason this may be acceptable is because you can eliminate virtually all the alcohol by reducing the wine down long enough. Pour the entire bottle of wine in a sauce pan, bring to a rapid boil on med high to high, and allow to boil uncovered until it reduces down to a thick sauce. As it begins to thicken you should probably reduce the heat to a medium level. The amount of alcohol that evaporates out of wine during cooking is a function of cooking time, temperature, and surface area (this is why you should use a sauce pan instead of a pot). Keep reducing until it will not seem to reduce any further. This concentrate will end up with a negligible amount of alcohol (comparable to the negligible amounts that can exist in some other foods, much less than what's in cough syrup or some flavor extracts like vanilla, and probably somewhat less still than what your own body naturally produces in the digestive process). But it can be easily used with simple chicken stock to constitute the base of your coq au vin You'll want to use a little extra chicken stock than what your recipe calls for. If it doesn't call for any, mix the sauce with about two cups of stock. You'll end up using about 1/2 of the reduced sauce, and the remaining sauce can be saved in a bottle for a very long time in your refrigerator.

2) An alternative to coq au vin that will have some fundamental similarities is to simply omit the wine from your recipe, and reduce/omit the salt and other seasonings, and to use a generous dose of some kind of wine flavored seasoning. The Melting Pot restaurants have a very tasty garlic and wine seasoning that they sell, which you can probably buy online. There is an essence of wine in the taste of the seasoning because it is made with wine. However, it has no alcohol. It will be a far way away from the full flavor of coq au vin, but will have a certain hint that is in line with it. Remember, omit your other seasonings, otherwise it will be too salty.

3) Direct season wine flavor components into your dish. You can do this by first substituting chicken stock for the wine and then adding a touch of each red and white grape juices, and then touches of any of the following based on personal taste and availability: other fruit and berry juices (such as blueberry, blackberry, plum, strawberry, cherry, etc), coffee, sweet and sour mix or lemon juice (to add a hint of tartness). You can also add a little cinnamon, nutmeg, and/or clove as they are common spice flavors found in wines. Note: You will have to use creativity and a little trial and error to find the blendings that you will like because not all wines employ all these flavors.

***BONUS SUGGESTION***
Coq au vin is made with pork, which is also an important part of the recipe, so you will have a whole other problem since you can't eat pork either. Fortunately, the pork is important less for flavor and more for function. Specifically, the fat is important for the cooking of the rest of the dish. Substitute turkey bacon, and use a little extra olive oil and/or butter and you should be fine.

Answer 5

You can use the wine because the alcohol will evaporate during the cooking and none will be left in the finished Coq Au Vin.

Enjoy!

Answer 6

The wine is not used for the alcohol. The alcohol is cooked away. The reidsuals are what is desired to enhance the flavor of the dish. Wine is made from grapes. I'm sure you can eat grapes. After saying that ..I'm not sure if you can eat Coq au Vin. It's made of chicken. That's a meat. Pardon my ignorance...but..I don't know what you guys can eat or not eat. I live in Texas...we eat whatever the hell we want.

Answer 7

If you make it without the wine it will just be coq au

Answer 8

You can try a non-alcohol wine, as you just want to the flavor, not the alcohol

Answer 9

THERE ARE A NUMBER OF ALCOHOL-FREE WINES AVAILABLE...MOST LIQUOR STORES SELL SOME AND THEY ARE EXCELLENT FOR COOKING. I HAVE BOUGHT SOME WHEN I HAVE HOSTED DINNERS AND I KNEW SOME OF MY GUESTS DID NOT DRINK...THEY ENJOYED THE EXPERIENCE.