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Definition: Coq au Vin

YumSugar — Mon, 14 Jul 2008 12:15:10 -0700

Coq au Vin, pronounced, coke-oh-vahn

Literally translated to "rooster in wine," coq au vin is a classic French stew of chicken pieces, bacon or lardons (salt pork), mushrooms, and onions cooked together in red wine. Many regions of France have developed their own variations of the dish using local wines.

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Would You Rather Eat Osso Bucco or Coq Au Vin?

partysugar — Sun, 27 Jan 2008 04:28:31 -0800

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Coq au Vin Two Ways - Beginner and Expert

partysugar — Tue, 22 Jan 2008 11:01:21 -0800

When one goes to culinary school, the basic, French-cooking techniques are essential to master. Coq au vin, (pronounced coke-oh-vahn) is a classic French dish that all home cooks should learn. Tender poultry, mushrooms, onions, and bacon are cooked together in red wine. The final result is a marvelous meal, perfect for a cold Winter night. For two recipes - one that's simple and another that's more difficult - to choose from read more.

Beginner Coq au Vin
From Real Simple magazine

2 tbsp. olive oil
4 oz. small cremini or white mushrooms
1 3/4 oz. package garlic-and-herb salad-dressing mix (such as Good Seasons)
1 cup frozen small onions (such as Birds Eye), thawed
1 cup red wine
1/2 cup canned chicken broth (such as Swanson Natural Goodness)
1 2-lb.cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)

Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes.
Add the salad-dressing mix and onions and toss to coat evenly.
Stir in the wine and broth and cook until blended.
Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
Remove the chicken and vegetables.
Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.

Serves 4.

NUTRITION PER SERVING: CALORIES 467(0% from fat); FAT 20g (sat 5g); PROTEIN 49mg; CHOLESTEROL 131mg; CALCIUM 40mg; SODIUM 1850mg; FIBER 1g; CARBOHYDRATE 9g; IRON 2mg

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Expert Coq Au Vin
From Tyler Florence

6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms, and carrots. Saute 2 minutes to soften.
Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
When the flames die down, return the pan to the heat and gradually stir in the wine and broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Serves 4-6.

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All the News That's Fit to Eat

YumSugar — Wed, 21 Feb 2007 11:58:32 -0800

These days Coq au vin really isn't coq au vin (rooster in wine), it's more like poulet au vin (chicken in wine). Whatever you call it, it's absolutely delicious.- Boston Globe
Slowly-cooked Italian sauces, called sugo, bolognese or ragu, are in vogue with Bay Area chefs. - San Francisco Chronicle
Looks like Chicagoans are turning their back on their famous deep dish pizza pies in favor for a thin-crust Neapolitan style pizza. - Chicago Tribune
Gain a flair for picking fish and never worry about the difference between "flash frozen" and "fresh frozen" again. - Seattle Times

I love daikon radish and am thrilled to see that it's finally getting the recognition it deserves. After all, it's rich in vitamin A, C and E and has even been called a natural hangover cure. - Houston Chronicle
With kurobuta cuts, salumi, carnitas, crown roast and more, it really is the year of the pig. - Los Angeles Times
Remember when I said that pinkberry was the hottest thing around? Well get ready, because with a bunch of other franchises popping up, frozen yogurt is back. - New York Times

Know of some great Wednesday food section news that I missed? Let us all know in the comments below!

Gordon Ramsay Under Fire For Pre-Prepared Meals

YumSugar — Fri, 17 Apr 2009 13:00:28 -0700

Gordon Ramsay is under fire - for the way meals are prepared in his own kitchen. The Sun posted a slideshow of dishes from coq au vin to sausage rolls to fishcakes made in mass at a production site, then transported to several of Ramsay's gastropubs.

Although the star of Hell's Kitchen and Kitchen Nightmares wasn't available for comment, his spokeswoman, Jo Barnes, contended that it's "common in the business" for small dining establishments to prepare dishes offsite. But in a contrasting 2007 interview, the celebrity food personality extolled the virtues of just-prepared food: "I can't understand how on earth people can ignore fresh food. Using fresh ingredients is the only way to guarantee a great taste."

The claim isn't the first time the world-famous chef has been in the public eye this year. It was off to a rough start with speculation that his culinary empire might be going bankrupt. Then a Scottish newspaper reported that most of the restaurants he revamped on Kitchen Nightmares are now closed. As if things couldn't get worse, one of his London restaurants was under investigation after a reality TV star claimed to have choked on a piece of cling film. He also recently sold his West Hollywood and Paris restaurants - and rumors are flying that his New York outpost may not remain for much longer.

What do you think of The Sun's newest claim - is it wrong or reasonable for small restaurants to prepare things ahead of time at a different location? What kind of advice would you give to Gordon to turn things around?

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