Coq au Vin
Coq au vin, the Burgundy braise that tamed tough old rooster in red wine. Why searing the meat and reducing the wine changes everything.
150 min
Francesa
4 servings
The story behind
Coq au vin began as the answer to a practical problem: what to do with an old rooster whose meat was tough and stringy, far too leathery to roast. The French country solution, linked above all to Burgundy for its red wine, was to braise the bird low and slow in that very wine until the flesh finally surrendered. The name says it plainly: rooster in wine. Today we use chicken, far more tender, but the method keeps its original logic. The red wine does double duty: its acidity breaks down the meat's fibers during the slow braise, and as it reduces it concentrates into a deep, velvety sauce. Searing the pieces first, browning them well before any liquid goes in, triggers the Maillard reaction that builds color and layers of flavor plain simmering could never reach. Mushrooms, carrots and herbs round it out, and the dish is traditionally enriched with bacon and pearl onions. This is Sunday and winter food, the kind that perfumes the whole house as the pot bubbles unhurried.
Instructions
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1Sear the chicken pieces in a large pot until the skin is golden brown.
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2Add the carrots and mushrooms, sautéing briefly.
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3Cover with the red wine and add the bouquet garni (aromatic herbs).
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4Cook over very low heat or in the oven until the meat is tender and the sauce has thickened.
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5Serve in a ceramic dish and garnish with fresh herbs for a professional finish.
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