An authentic coq au vin is almost unheard of nowadays, since roosters aren’t easy to come by and are of questionable quality when they can be found. The traditional blood finish for the sauce is illegal for restaurants in most states.
What we usually eat instead of coq au vin is chicken with red wine sauce. But the inherent problem with cooking chicken in red wine is that a regular chicken cooks too fast for the wine’s tannins to soften and for the flavors of the braising liquid to meld into something tasty and complex. The secret is to make a stock with chicken parts and red wine, and then use this liquid to cook the chicken.
|red wine chicken stock|
|mushrooms, quartered if large|
|pearl onions, peeled|
|water or chicken stock||as needed||as needed|
|thickly sliced bacon, cut crosswise into 1 × ¼-inch (2.5 cm × 5 mm) strips|
|butter (for bound sauce; optional)|
|parsley, finely chopped at the last minute|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.