Coq au Vin
“Rooster in Wine”
An old rooster is traditionally cooked in this classic dish, because its connective tissue makes the broth rich and very flavorful. Finding a rooster to braise can be a pretty difficult task here in the U.S., so a large chicken is a good substitution.
Serves 6 / Prep Time: / Total Time:
- Preheat oven to 350°F.
- Place the chicken pieces in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
- In a large Dutch oven, heat the canola oil over high heat. In batches, sear the chicken until golden brown on all sides. Transfer to a plate and repeat with remaining chicken. Discard the excess oil.
- Place the peppercorns, parsley, thyme, garlic, and bay leaves on a piece of cheesecloth, gather and secure with kitchen string to make a bouquet garni.
- Return the chicken to the pot with the wine, broth, bouquet garni, salt, and pepper. Bring to a simmer, cover with a lid and place in the oven and cook for 2 hours.
- During the last 30 minutes of cooking time, combine the bacon and olive oil in a large sauté pan over medium-high heat. Cook until the bacon is golden brown, 8 to 10 minutes, stirring frequently. Pour off all but 2 tablespoons bacon fat. Add the mushrooms and sauté until golden brown, about 5 minutes, then add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
- Add the bacon and vegetables to the chicken. Continue to cook the stew in the oven until the chicken is tender, about 30 minutes more. Taste for seasoning.
- Serve ladled over egg noodles, mashed potatoes, rice, or polenta.
People often chuckle when I suggest cooking with our Silver Oak and Twomey Wines. While this may not be financially viable for some, I do want to stress the importance of the quality of the wine you use, especially for a wine-centric dish like this. For coq au vin, the quality of the Pinot Noir is very important. Choose a wine that you would drink on its own. If the wine is too tart or high in acid, the sauce in this dish will be very sour.