Coq au vin is a traditional French stew dish.
Coq au vin literally means, in English, rooster in wine. Traditionally, this dish was created with a rooster or old chicken whose meat would be tough. Braising in wine slowly would help break down the connective tissue and make the meat nice and tender.
In France there are many varieties of Coq au Vin. As a French comfort food, the dish allows for wine that's easily available in many regions of France, there are as many varieties as there are wines in France.
The most common wine for Coq in Vin here in the States is Burgundy red wine.
But really, you can make it with red, white wine, champagne, and even mix in brandy for a more intense flavor. Whatever you have in your kitchen works!
The recipe here is Coq au Riesling, chicken in white wine with morels. Morels can be expensive so this recipe might be saved for a special occasion. though of course white button mushrooms can be used too!
Ingredients
Serves 6
1/2 cups flour
6 lb chicken thighs
Salt and pepper
8 tablespoons unsalted butter
1 large onion, chopped
6 garlic, thinly sliced
5 cups Riesling
1 1/2 lb white mushrooms, thickly sliced
3 oz dried morels, soaked in water for 1 hour, and reserve the soaking liquid
1 cup crème fraîche or sour cream
3 cups chicken stock
1/4 cups parsley, chopped
Direction
Preheat the oven to 320 degrees.
Dry the chicken with paper towels and season lightly with salt and pepper. Coat chicken lightly with flour all over.
Heat a large Dutch oven on medium high heat and melt half the butter, cook the chicken pieces until golden brown, working in batches if necessary. Set aside.
Add onions and garlic until soften. Pour 1 cup wine and scrape the brown bits from bottom.
Bring the chicken pieces back to the Dutch oven, cover, and place in oven to cook for 25 minutes.
Meanwhile, heat the remaining butter in a large pan, add and sauté white mushrooms until very tender and caramelized, about 12 minutes. Set aside.
Remove the Dutch oven from the oven and place on the stove at medium heat, add 3 1/2 cups of wine and simmer for 10 minutes.
Then add morels with the reserved soaking liquid, stir frequently, simmer 30 minutes.
Stir crème fraîche into the pot with the sautéed mushrooms, simmer another 30 minutes, until the chicken is very tender.
Season with salt and pepper for taste.
Garnish with parsley and serve.
If the consistency is too thick, add any remaining wine to make it the desired consistency.
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