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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Coq au Vin

This dish hails from Burgundy, where rich wines flow almost like water. It is simultaneously a dish of the farm and of the bourgeoisie--a fine coq au vin can go anywhere. Serve with our Baguette to soak up all the flavorful juices. It's also good with the Pommes Anna and a simple green salad. You can use precut chicken quarters--you just won't have the giblets. We've made the bouquet garni in leek leaves, but you can do it in cheesecloth, if you prefer. This dish must be made a day ahead.

Cooking Light APRIL 2001

  • Yield: 4 servings (serving size: 1 chicken quarter and 1 cup broth mixture)

Ingredients

  • 2 large leeks
  • 12 thyme sprigs
  • 12 parsley stems
  • 4 bay leaves
  • 1 (4-pound) roasting chicken
  • 3/4 teaspoon kosher or sea salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3 tablespoons unsalted butter, divided
  • 1 bacon slice, cut into 1-inch pieces
  • 1/2 cup Calvados (apple brandy) or brandy
  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)
  • 2 garlic cloves, halved
  • 3 (8-ounce) packages mushrooms, stemmed
  • 3 tablespoons all-purpose flour

Preparation

To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.

Rinse chicken with cold water; pat dry. Trim excess fat. Remove and reserve giblets; discard neck. Remove skin; cut chicken into quarters. Mince giblets; set aside. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken to pan; cook 10 minutes, browning on all sides. Remove from pan. Add bacon; cook until crisp. Return chicken to pan. Add bouquet garni, giblets, Calvados, 2cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.

Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.

Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork. Add 1/4 cup wine mixture, stirring with a whisk until well-blended. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.

Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.- Georges Clos des Fôrets Premier Cur ($50). But a more hearty Rhône wine such as Domaine Santa Duc Côtes-du-rhône ($12.99) would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.

Nutritional Information

Amount per serving
  • Calories: 470
  • Calories from fat: 32%
  • Fat: 16.5g
  • Saturated fat: 7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 48g
  • Carbohydrate: 36.6g
  • Fiber: 2.5g
  • Cholesterol: 267mg
  • Iron: 7.8mg
  • Sodium: 1109mg
  • Calcium: 54mg
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Coq au Vin recipe

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