Recipe: Perfect Coq Au Vin

Coq Au Vin. She begins by chopping up four ounces of bacon and cooking it. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Kosher salt and freshly ground black pepper Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds.

Remove and drain on kitchen paper. Julia Child's Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. You can cook Coq Au Vin using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Coq Au Vin

1. It's 1/2 cup of bacon.
2. You need 2 tbs of olive oil.
3. It's 1 kg of chicken tight fillet removed skin.
4. It's 1/4 cup of cognac.
5. You need of Salt and pepper.
6. It's 1 of bay leaf.
7. You need 1/4 tsp of thyme.
8. Prepare 20 of small white onion, peeled.
9. It's 3 tbs of flour.
10. It's 2 cups of red wine.
11. You need 2 cups of chicken stock.
12. It's 2 of garlic.
13. It's 1 tbs of tomato paste.
14. Prepare 350 g of fresh botton mushroom.

While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry the sauce lacked the depth of flavor that makes this dish famous.

Coq Au Vin instructions

1. Brown braised onions:.
2. In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside..
3. Brown the mushroom:.
4. Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside..
5. Brown the bacon. set aside..
6. Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme..
7. Place onion around the chicken and cook slowly for 10 minutes..
8. Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes..
9. Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick..
10. To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley..
11. Enjoy..

If you are going to make Coq Au Vin take the time to do it right and don't try to take a shortcut. Coq au vin—literally "cock (rooster) with wine" in French—was originally developed as a way to make the tough meat of an older rooster edible. Coq au vin and boeuf bourguignon are two of the best dishes in world cuisine. But since the wine is the most important flavoring in the dish, you must have a good tasting, full bodied red (Burgundy, if possible). If you don't want to spend a lot of money on an expensive wine, ask Trader Joe's to recommend one, or try an Aldi's wine.