Coq au Vin

Name: Coq au Vin (Chicken in Red Wine Sauce)
Prep time: 2 h
Total time: 5 h
Yield: Serves 4
Cuisine: French
Ingredients: 600 milliliters (2½ cups) red wine; 1 clove garlic, peeled and crushed; 2 bay leaves; 80 grams (2¾ ounces) carrots, mirepoix; 80 grams (2¾ ounces) onions, mirepoix; Fresh Noodles; 7 grams (1½ tablespoons) fresh flat-leaf parsley, haché; 15 milliliters (1 tablespoon) cognac; 20 grams (¾ ounce) all-purpose flour; 180 grams (6⅓ ounces) pearl onions, peeled; 8 peppercorns; Course salt and freshly ground pepper to taste; 30 grams (2 tablespoons) unsalted butter; Coarse salt and freshly ground pepper to taste; 20 milliliters (4 teaspoons) vegetable oil; 40 grams (1½ ounces) celery, mirepoix; 15 grams (1 tablespoon) clarified butter; 21 grams (1 tablespoon) sugar; One 1.5-kilogram (3⅓-pound) chicken; 100 grams (3½ ounces) bacon, cut into lardons; 500 milliliters (2 cups plus 2 tablespoons) Brown Veal Stock; 180 grams (6⅓ ounces) button mushrooms; 2 slices white bread; 1 sprig fresh thyme

Chicken in Red Wine Sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
5 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

In France, coq au vin is a regional stew (ragoût) that is, traditionally, made with a rooster, which can withstand a long period of slow cooking. The wine is generally a red wine from Burgundy, but any wine can be used. If not red wine, the name of the dish will often reflect the type of wine used, as in coq au Riesling. Nowadays, it is not so easy to find a rooster and we have to content ourselves with a fat hen and a shorter cooking time. Coq au vin is t