No chicken breast meat or wings here – and for good reason.
What cuts of meat are best?īecause braising is such a great technique that results in tender juicy pieces of chicken that will fall right off the bone, we chose to make this with hindquarters (thighs and legs) of the chicken, exclusively. And that is exactly what we hope we accomplished here. And it makes sense that we progress this amazing classic to the heights it was destined for. By twisting and tweaking classic ingredients and adjusting for the wide array of ingredients that we have available to us, we found this version to be unforgettable!īy the way, most people have so many more available ingredients than when this dish was conceived. Our take on Coq au Vin highlights all the things you love about the original with a few tweaks making this version unforgettable!Īfter making this classic dish a few ways, we found what we liked the most in the recipe below.
The chicken turns out so tender and flavorful, and literally falls off the bone! If you’ve never tried this dish, you must. Simple, but complex, basic, genius and classic. By adding some ingredients that are readily available, like great herbs, mushrooms and onions, the French have an amazing dish that is served alone as a stew or with potatoes, root vegetables or almost anything! Now, most versions use chicken, often the whole chicken cut into its individual parts and cooked in a nice little wine bath. Obviously, we don’t need to cook a nice tender chicken as long as one would have in the 1800’s with an old rooster! But the technique still works very well – especially on the dark meat of a chicken.įast forward to how the dish has evolved. Braising is best for tough cuts of meat, but it can also be an amazing way to transform certain vegetables as well. There really isn’t a definitive “invention” of the technique and, if there were, I would contest that I bet it had been done by accident hundreds of years prior to that. But back in the day, the solution to this was to braise it in something delicious and widely available in the Burgundy region of France – wine of course!īraising has probably been around for many centuries. Old roosters are very tough – and you won’t find one in a grocery store for that reason. “Coq au vin” literally translates to “rooster with wine.” So, think an old rooster that has no use any longer but to be eaten. So that leads us to the “coq” part of this dish….Ĭoq au Vin is a classic French recipe popularized by Julia Child How long? Well, like most classic dishes, that is debatable. Julia Child popularized this dish on her television show in the 1960s, but coq au vin had been around for quite some time before this. This results in a luscious, delicious, and tender pieces of chicken that literally fall off the bone! The wine and cooking liquid turn into a delectable sauce, making this the perfect dish to comfort the soul! History of Coq au Vin The chicken is braised in wine along with herbs and some vegetables. It involves cooking chicken in red or white wine – sounds irresistible already right? We paired these incredible wines with a classic wine-based recipe – Coq au Vin (chicken cooked in red wine) – and we know you will love our take on this classic dish! What is Coq au Vin?Ĭoq au Vin is a classic French dish from Burgundy. This month we have partnered with 90+ Cellars to bring you a delicious wine and food pairing complemented by two great wines from 90+ Cellars: Lot 179 Pinot Noir and Lot 75 Pinot Noir (reserve). Coq au Vin – Chicken in Red Wine – Featuring 90+ Cellars Pinot Noir Wines! Please note: The content of this post has been sponsored by 90+ Cellars.
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