Coq Au Vin
A French recipe cooking with red wine

Coq Au Vin is a very well known French dish that’s full of flavor due to its slow and long cooking time, and its ample use of red wine and chicken broth.

TIP: Fresh, whole ingredients make a big differences in this type of cooking.  

The ingredients that we are going to need for our Coq Au Vin are as follows:

  • one whole rooster of approximately five pounds (organic & free range whenever possible)
  • one bottle of dry red wine (in our case we recommend our Merlot - nice body, low acidity)
  • two large carrots
  • two celery sticks
  • one medium sized onion
  • one clover
  • one to two teaspoons of dry thyme (or fresh, if available)
  • salt and pepper
  • four to six tablespoons of extra virgin olive oil
  • half a quart of chicken broth
  • one glass of water
  • parsley

Coq Au Vin: Instructions

  • We start our recipe by washing very well our rooster, removing any hard pieces, the skin, and any fat. We then cut the rooster into large serving portions. 
  • We cut the veggies (carrots, celery, onions) in large enough pieces so that they keep their shape and flavor throughout the cooking process. 
  • We take a deep frying pan and we start the preparation for our marinade sauce by putting firstly the rooster on the bottom. 
  • Afterwards, we add the vegetable pieces around and atop of the rooster. 
  • We also add the thyme and clover to our marinade. 
  • Continuing, we add in our pan our dry red wine (Merlot) until it covers the rooster and the veggies. We stir lightly and we leave the rooster to be marinated for twelve to twenty four hours. 
  • When our marinade is done, we remove the rooster, add salt and pepper, and we saute the rooster on a high flame with two to three tablespoons of extra virgin olive oil, by consistently turning the meat on all sides to evenly brown. 
  • Now continuing in a different pan with the rest of our olive oil, we saute the veggies, and we’ll leave them to cook on a medium flame for approximately ten minutes. And while they’re being sauteed, we add the leftover wine from the marinade and we leave it to keep boiling until only half the liquids remain. 
  • Finally we add the 1/2 quart of chicken broth, and we leave the dish to slowly cook for approximately two and a half hours.
  • We serve warm, with chopped parsley sprinkled on top.

Enjoy with a pasta dish, and a glass of red wine such as our Rosso Della Valle.

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

* * * * * * *

› Coq Au Vin With Vegetables

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