Marinating and Casseroling in Wine

Poultry pieces are tenderized by being steeped and slowly simmered in a concentrated cooked red wine marinade. This is the technique behind the classic French coq au vin (see box). For a fuller flavour, let the casserole go cold, preferably overnight. Reheat well before serving.

1. Cook the vegetables for the marinade in wine so that they will soften and impart flavour.

   

2. Let the chicken cool before adding to the marinade or the chicken will begin to cook before marinating.

   

3. Sprinkle oil over the surface of the marinade to help contain strong odours during marinating.

   

4. Make sure the chicken pieces are thoroughly dry before adding them to the hot oil otherwise they will not brown evenly.

   

5. Add the strained marinade to the casserole after it has been boiled and skimmed; this will have eliminated any coagulated blood.

   

6. When the chicken is done, the sauce will be thick and rich and the chicken will feel tender when pierced with a skewer. Let stand for 10-15 minutes before serving, to allow the flavours to mellow and the fibres in the meat to settle.