Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come.
Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. Nowadays, chicken is commonly used, and the length of cooking time is shortened. Nonetheless, the dish is best when left to simmer over low heat, and the sauce is allowed to reduce and thicken into a luxuriously rich stew.
In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Tomato paste is added to the sauce, lending depth and a touch of sweetness. I like to slow-cook the stew in the oven at a lower temperature, freeing up the stove top for other needs. In the meantime, I am free to get on with other tasks, or relax with a book and a cup of tea or gløgg. This is the epitome of winter weekend food, preferably when the weather is cold and dismal outside.
Coq au Vin – Chicken Braised in Red Wine
As an option to butchering a whole chicken, purchase 2 whole legs and 2-3 breasts with skin and bone intact. Serves 4-6.
1 tablespoon olive oil
One chicken, cut in 8 pieces
freshly ground black pepper
1/3 cup brandy
4 garlic cloves, smashed
3 large carrots, sliced 1/2 inch thick
1 large onion, chopped
8 ounces white mushrooms, halved (quartered if large)
1 – 750 ml. bottle red wine
1/4 cup tomato paste
2 teaspoons dried thyme
2 bay leaves
1 tablespoon brown sugar
Preheat oven to 325 F. (170 C.) Heat oil in an oven-proof pot with lid or Dutch oven over medium-high heat. Add chicken pieces, skin side down, in batches. Brown on all sides, turning once, about 4 minutes. Transfer to a platter.
Carefully add brandy to the pot (it will steam) and deglaze pot. Add garlic, carrots, onion and mushrooms. Cook, stirring, 3 minutes. Add wine, tomato paste, thyme and bay leaves. Return chicken to the pot and nestle the pieces in the wine. Bring to a boil, reduce heat to a simmer. Cover pot and transfer to oven and bake, occasionally stirring, 1 1/2 hours.
Transfer pot to stove top. Remove chicken and vegetables with a slotted spoon and place in a large bowl. Boil sauce over medium heat until reduced by about half and thickened to a sauce consistency, skimming fat, about 20 minutes. Add sugar and salt and pepper to taste. Return chicken and vegetables to the pot, and gently simmer to thoroughly heat through. Serve in low bowls with mashed or roasted potatoes.