Coq Au Vin

To discover the secrets behind a classic French dish that has transformed from peasant food to a staple on fine dining menus, join me in this exciting episode as we explore the flavors and techniques of Coq Au Vin. This dish, originally made with rooster, has gained popularity thanks to the incredible Julia Child, who played a significant role in introducing it to American homes. Coq Au Vin is often compared to beef bourguignon in terms of preparation, due to the similarities in using wine as a key ingredient. While the traditional choice of wine is Pinot Noir, known as Red Burgundy wine, different regions in France have their own variations of Coq Au Vin using the local wine, such as vin jaune from the Jura region, Riesling from Alsace, or Beaujolais. One crucial aspect to note about the preparation is the marinade. It is essential to cook the alcohol before marinating the meat. Contrary to popular belief, alcohol doesn't actually tenderize the meat; it is the cooking process that tenderizes it. By cooking the alcohol first, we achieve the richness and fruitiness of the wine flavor without the risk of "burning" the meat or any harsh raw flavors. In this episode, I will guide you through the step-by-step process of creating an authentic Coq Au Vin, sharing tips and techniques that will elevate your culinary skills.

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A great French classic dish

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For The Marinade

Chop the carrots, leeks, and celery (this combination is known as a mirepoix) and set aside.
Bouquet: Place the thyme, bay leaves, parsley, star anise, and black peppercorns in the center of a piece of cheesecloth. Gather the edges and tie it securely with kitchen twine to create a sachet.
Place the chicken legs in a large, non-reactive dish or zip-top bag. Add the wine, the prepared bouquet garni, and half of the mirepoix. Ensure the chicken is submerged. Cover and refrigerate to marinate for 24 hours.
After 24 hours, remove the chicken from the marinade. Pat the legs completely dry with paper towels; this is crucial for achieving a good sear. Strain the marinade through a fine-mesh sieve, reserving the liquid. Discard the used bouquet garni and solids.
For a dish like French chicken in wine, you would now sear the dried chicken legs. In a separate step, you could then ignite the reserved marinade liquid in the pan to burn off the alcohol before adding the fresh mirepoix to build the sauce.

Searing Chicken

Dredge the chicken parts in flour and shake off any excess. In a large sautoir over medium heat, cook the pancetta and shallots until the pancetta is crisp and the shallots are softened. Using a slotted spoon, remove the pancetta and shallots and set them aside. Reserve the rendered fat in the pan.
Increase the heat to medium-high. Add enough reserved pork fat or a neutral frying oil to coat the bottom of the pan. Working in two batches to avoid overcrowding, place the chicken in the pan skin-side down. Sear without moving for 5-7 minutes until a golden-brown crust forms. Flip, season the second side with salt, and sear for another 3-4 minutes. Transfer the seared chicken to a plate and set aside with the reserved pancetta and shallots.
In the same sautoir, add the vegetables from the marinade and the mushrooms. Cook over high heat for about 5 minutes, until they begin to soften and brown. Add the tomato paste to the pan and stir to coat the vegetables. Cook for 1-2 minutes until the paste darkens slightly and becomes fragrant.

Braising

Preheat your oven to 300°F (150°C). Have your stock (veal, beef, or a mix) and wine measured and ready. Optionally, you can add a spoonful of demi-glace to the stock to intensify the flavor.
In the large Dutch oven used for searing, add the brandy. Carefully ignite it with a long match or lighter to flambé, standing back. Once the flames subside, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the seared chicken (along with any rendered juices), the cooked vegetable base (from the previous step), wine, stock, and fresh thyme to the Dutch oven. Bring to a boil over high heat. Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours.
After 2 hours, carefully remove the pot from the oven. Stir in the pearl onions, cover again, and return the pot to the oven. Turn the oven off. Let the coq au vin rest in the residual heat for 30 minutes.
Using a slotted spoon or tongs, carefully transfer the chicken, pearl onions, and pancetta to a separate bowl or container. Strain the braising liquid through a fine-mesh sieve over a bowl, pressing on the solids to extract all the liquid. Discard the remaining spent vegetables and herbs.
Allow the chicken and the strained sauce to cool to room temperature separately. Once cooled, cover and refrigerate them overnight. This step allows the flavors to meld and for the fat to solidify on the surface of the sauce, making it easy to remove the next day.

The Sauce

Scrape the solidified fat from the surface of the chilled braising liquid and discard it. Transfer the defatted liquid to a saucepan and bring it to a simmer. Gently reduce it to about 2.5 cups (600ml). In a small separate bowl, make a beurre manié by mixing 10g of soft butter with 10g of all-purpose flour until a smooth paste forms. Whisk this paste, a little at a time, into the simmering sauce. Cook for 2-3 minutes to eliminate the raw flour taste and allow the sauce to thicken. Stir in a splash of wine or water to adjust the consistency if needed. Adjust the seasoning with salt and pepper. Keep the sauce on low heat until ready to serve.

Plating

Preheat the oven to 375°F (190°C). Place the saved chicken on a baking sheet, tent it loosely with foil, and warm it in the oven for about 15 minutes, or until heated through. While the chicken warms, heat a large skillet over medium-high heat. Add a drizzle of pork fat and sauté the saved pancetta, mushrooms, and pearl onions until hot and lightly caramelized. Set aside and keep warm. Ensure your serving plates and the potato purée are hot. Gently reheat the sauce in a small saucepan if necessary.
Spoon a generous swipe of hot potato purée onto the center of the hot plate. Place the warm chicken thigh and drumstick over the purée. Artfully arrange the warm pancetta, mushrooms, and pearl onions around the chicken. Spoon the glossy sauce over the chicken and around the plate to glaze everything. Garnish with the blanched broccolini and steamed carrots. Finish the dish with a final grind of fresh black pepper. Bon appétit!