A rich and deeply flavored stew that tastes like it was in the oven all day, even though it wasn't.
, the classic Burgundian dish of chicken braised in red wine, and the problem is that it's supposed to me made with a. That'd be cock in English, though it probably sounds a little less crude if we call it a rooster, and as most of you reading this know, finding a rooster for dinner is pretty difficult these days., and pearl onions, it's one of the great braises of the world.
Claudette taught me how to dress the birds, and then, after a day or two resting them beyond the stiffness of rigor mortis, I loaded a Dutch oven with all the ingredients and slid it into the masonry oven, where it slowly cooked in the residual heat all through the night.And that gets us to the challenge of coq au vin. The dish was designed as a long, slow braise, necessary to transform inedibly chewy rooster meat into something you had at least a shot at masticating.
But that only partially answers the question. So far, we have nicely cooked chicken breast that's still juicy, and we have legs that taste truly braised. The missing part is how to make the breast taste like it's spent some time mingling with all those tasty red-wine braising juices.A lot of coq au vin recipes say to marinate the rooster or chicken in wine before braising.
If you have the time to go for a full overnight marinade, that's fine, but what's important is that you don't have to. Instead, just pack those chicken parts into a zipper-lock bag, add the wine, and let it stand, turning occasionally, while you cut lardons, quarter mushrooms, dice carrots, and prep pearl onions. Once you've done all that, the chicken will be ready to rock.The next big decision is which wine to use.
I tried a couple different approaches to see if I could win any presentation points without adding lots of steps to the dish. Cooking everything together leads to the most flavorful, delicious braising liquid, even if it is a little less pretty.Okay, so we've got our tender and juicy braised chicken, we have the most flavorful braising liquid. There's just one big question left: How do we thicken the sauce? into the braising juices. But flour can dull flavor and give the sauce a slight gravy quality.
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