Now it is time to fry the bacon and onions, then the garlic and mushrooms. You need to brown the chicken thighs all over then remove them from the pan.
COQ AU VIN EASY RECIPE HOW TO
For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. Traditional Coq au Vin Recipe: How to Make It This iconic French dish is so simple.We’re using bacon here to recreate lardons sticks. Ingredients 2 1/2 lb chicken, legs and thighs 1/2 C thick cut bacon 8 oz button mushrooms, quartered 12-16 white pearl onions 1 yellow onion, quartered 2. Lardons is slab bacon sliced into matchsticks.
In France, “lardons” are used in this recipe.
COQ AU VIN EASY RECIPE SKIN
Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking. I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature.Make sure you keep the carcass to make chicken stock. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. A Coq Au Vin is meant to use a whole bird, cut into pieces.A locally raised and free-range one is ideal. I recommend you buy the best quality bird you can find.All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. In many ways, the dish reminds me of “ Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. “Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce.
Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire.