Once the stew has cooled, transfer it to an airtight container and keep it in the fridge for 3 to 4 days. You can make your coq au vin in a slow cooker if you prefer. This will give all the flavors time to meld in the stew.īone-in, skin-on chicken will give you the best flavor for your stew. If you don't want to use alcohol, you can substitute it for non-alcoholic red wine, grape juice, pomegranate juice, or stock.įor an extra flavor, garnish your coq au vin with freshly chopped parsley, sage, or tarragon.Īdd other vegetables like carrots and celery to your coq au vin to make it even heartier and more delicious.įor an even tastier, more richly flavored coq au vin, make it one day in advance. A decent quality, inexpensive one will do the trick. Use a dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot for your coq au vin. Make sure to enjoy your coq au vin with some crusty French bread so you can mop up all that delicious gravy! Tips for the Best French Chicken Stew You can also serve this tasty French chicken stew with roasted potatoes, cauliflower mash, or rice. Mashed potatoes are a popular choice to serve with coq au vin, as are noodles, especially tagliatelle noodles. Coq au vin 'Rooster braised in red wine' is a classic French dish of chicken braised with red wine, cognac lardons and mushrooms. Serve it with loads of French bread and some mashed potatoes, and enjoy! What to Serve with Coq au Vin Put the chicken, bacon, and mushrooms back in the pot then pop the lid on and cook the stew in the oven for 45 minutes. Mix in the beef stock, then stir in the wine. Place the chicken in a large container with the celery, garlic, mushrooms, onions. Saute the garlic in butter until fragrant, and in the tomato paste, then the flour. In a large saucepan, reduce the wine by half, then set aside to cool. Cook the mushrooms until they turn golden brown, then put them in a bowl. You can blanch the bacon if you want a less salty coq au vin, but it's up to you. 604.Fry the bacon until crispy, then set it aside. On Food and Cooking: The Science and Lore of the Kitchen. Homegrown Herb Garden: A Guide to Growing and Culinary Uses.
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