Coq au Vin
by Chef Gavan Murphy
Coq au Vin (An Irish Specialty!...Huh?) No matter where in the world you learn your culinary skills they’re always based on French techniques. Take for instance a bouquet garni or a concasse; knowing what these are is why many chefs are well versed in French. Though I’m not quite fluent, I do know a French thing or two including this scrumptious number, Coq au vin (pronounced kōk' ō vă').
Since this is a Foodie magazine after all, perhaps there’s no need to tell you what coq au vin is. But for those of you in the dark, here’s the low-down.
Legend has it that Julius Caesar's cook created the first Coq au vin recipe, after the Gauls gave Caesar a tough old rooster as tribute for his conquering of them, and the cook made the best of the meal to serve back to the Gauls. However, it is more likely that coq au vin evolved as a local recipe in France. Coq au vin (French: "rooster in wine") is a French fricassee of rooster traditionally cooked with wine, lardons (salt pork), mushrooms, and optionally garlic. More or less we’re talking about a chicken stew. Here’s my ‘healthified’ version. Make sure you allot yourself enough time—it’s worth it!
Coq au Vin
Serves 4
1 x 4-5 lb chicken cut into 8 pieces
1 ½ bottles red wine
1 cup cognac
3 cups low-sodium chicken broth
3 carrots – cut into ½ inch rounds
8 oz mushrooms (brown)
2 whole bulb garlic - halved
1 white onion – sliced
¼ cup olive oil
2 sprigs rosemary, thyme, oregano each
1 cup all-purpose flour
S&P
Day One
1. In a large bowl combine the chicken pieces with the red wine, cognac and half the herbs.
2. Cover and refrigerate overnight.
Day Two
1. Remove chicken pieces from wine and drain in colander retaining the marinade.
2. Pat chicken dry with paper towels.
3. Preheat a large sauté pan on medium high heat.
4. Season chicken with S&P and dredge in flour, just enough to coat.
5. Add 2 tbsp olive oil to pan and, in batches brown each chicken piece.
6. After each batch wipe pan with paper towel to clean and add additional 2 tbsp olive oil.
7. Once browned remove to large oven-proof casserole dish.
8. Preheat the oven to 375 degrees F (190 C).
9. Meanwhile preheat another medium/large sauté pan on medium heat.
10. Add 1 tbsp. olive oil and sauté onions, carrots and mushrooms for 4-5 minutes.
11. Add wine marinade including marinated herbs to same pan to reheat.
12. Once boiling add to chicken in casserole dish.
13. Add remaining herbs, garlic and broth.
14. Cover and place in oven for 2 ½ -3 hours or until meat begins to fall off the bone i.e. fork tender.
Serve with boiled new potatoes and a deep rich glass of red wine and you’re in business. Worth the wait indeed!
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