The Ultimate Classic Coq au Vin Recipe
Royal Nutritional Ledger *
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Did You Know?
Historical Tidbit
Coq au Vin translates literally to 'rooster in wine' and was originally created to tenderize the tough meat of older farm birds.
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The Golden Rule
"Never crowd the pot when searing the meats, or you will steam them instead of achieving that crucial, deeply savory Maillard crust."
Ingredients
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Chef's Notes
Do not rush the marinade phase, as this is where the pinot noir truly works its alchemical magic on the poultry.
Pro Tip
Always pat the chicken skin completely dry with paper towels; moisture is the absolute enemy of a gorgeous, golden sear.
Kitchen Catastrophe Warning
Failing to thoroughly cook out the raw flour taste in your butter paste will leave your magnificent French stew tasting disturbingly like a grade-school paste-eating incident.
The Jester's Corner
Royal Court Comedy
The chicken was already having a bad day, and then it got a wine bath. At least it went out with more class than most of us.
The Culinary Science
Alcohol boils off at a lower temperature than water, leaving behind concentrated fruit sugars and complex acids that tenderize tough meat proteins.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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