How to cooking Coq au vin

How To Make Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
History: Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking. it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming. Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy. Things to do the day before you make a coq au vin: - Marinate your chicken in red wine - Prepare a brown chicken stock from scratch. if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.Coq au Vin
Coq au Vin

Ingredients:

Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced 
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste 
2 carrots, cut diagonally in 1-inch pieces 
1 yellow onion, sliced 
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme 
1-2 tbsp AP flour 
Fresh parsley, chopped


Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan.  Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour.  Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.  When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.  Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste.  Place the Dutch oven over medium heat and stir the Beurre Manie into the stew.  Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour.  Taste and season if necessary.  To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.How To Make Coq au VinHow To Make Coq au Vin
Coq au Vin

Ingredients:

Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced 
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste 
2 carrots, cut diagonally in 1-inch pieces 
1 yellow onion, sliced 
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme 
1-2 tbsp AP flour 
Fresh parsley, chopped


Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan.  Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour.  Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.  When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.  Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste.  Place the Dutch oven over medium heat and stir the Beurre Manie into the stew.  Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour.  Taste and season if necessary.  To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.How To Make Coq au Vin
Coq au Vin

Ingredients:

Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced 
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste 
2 carrots, cut diagonally in 1-inch pieces 
1 yellow onion, sliced 
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme 
1-2 tbsp AP flour 
Fresh parsley, chopped


Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan.  Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour.  Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.  When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.  Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste.  Place the Dutch oven over medium heat and stir the Beurre Manie into the stew.  Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour.  Taste and season if necessary.  To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.