This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen, which breaks down to form an extra rich and sticky sauce. This gooey goodness is one thing all great stewed recipes have in common. Having said that, my neighborhood grocery store suffers from a chronic lack of tough, old roosters. There are lots of old hens, but that's a joke for another post. So, this version uses chicken thighs, which are still very delicious, and make the recipe much easier to prep, and faster to cook.
A couple of things to keep in mind when making this dish - Make sure the mushrooms are quartered, instead of sliced. This really gives them a meatier texture. Why? I don't know, just do it. And for heaven's sake, buy some shallots this time. Every grocery store with a parking lot has them now, so why do you keep leaving them out? They are just as easy to use as onions and garlic, and their flavor is fantastic in this recipe. Enjoy!
Click here for ingredients and transcript
33 comments:
the famous French fricassee, Cog au Vin,rooster in wine is one the best food i ever have.i like the video recipe most.
Yummmmmm. That would be good with hot buttered cornbread. I might make this recipe. I need wine.
I have been waiting for this forever. Hooray! Thanks much. I have to say that many of your recipes are now staple dishes at our home. AP
Is it Cog au Vin or Coq au Vin?
Yes, I believe it is Coq, but spelled Cog also on many recipe sites. Mi no polly voo frances!!
It really is Coq au vin.
Coq = rooster
vin = wine
For those recipe sites where it's spelled Cog, I must reply : "Ça vaut rien comme site" (Low quality site!)
Thanks for all you do Chef John.
Merci !
Thanks... Hey! Did you just call my blog a (Low quality site!)??
Well, pastafazool to you too!
The link for the transcript and ingredients does not work.
Thanks!! Fixed.
Not at all Chef.
Your site is without a doubt the best recipe site on Internet.
I was suggesting that the sites where Coq au Vin was spelled "Cog" where low on quality.
After further tough, they may be good for recipe, but bad for french translation.
Both, the Balsamic glaze and the Ultimate roasted chicken are probably the best "everyday" recipe ever created. Thank you Chef ! Merci !
Pardon my english it's my third language.
-Charles
excuse moi, I was just busting your balles.
Vive le chef John!
Now you just need to try your hand at poutine. :D
Yes, French Canada's finest dish! Go 'Habs!
Does the traditional COV have any garlic? The transcript does not mention addition of the red wine...
Many old recipes call for garlic, but I prefer the shallots. You can use either, or both.
Also, wine is in the transcripts...
"When the flour is cooked add 2 cups of red wine..."
my bad. some old recipes also call for the addition of tomato paste, bay leaf, thyme etc. Thoughts? Thx.
my thoughts are, I don't think I've ever made a recipe the same way twice. I've used, or will use, all those ingredients and more!
That's the fun of cooking. tweak and taste, add and subtract, remember and forget...
Made this last night. Ridiculously good. Chef John Rules!
What would be a good side dish to serve with Coq au Vin? :)
Rice is great. So is pasta. Or even mashed potatoes!
I made this dish twice within the last couple of months and each time I served it I received raved reviews from my guests! Thanks Chef John for this incredible dish! It's the best Coq au Vin I have ever made! :D
thanks!!
It's coQ, not coG. Obviously you know this, but the typo needs fixing, right?
Just watched your Boston cream pie vid. I'll give the cake mix version a try; I've made it from scratch am interested in how it compares. Made a pineapple upside down cake using the Duncan Hines site recipe and boxed cake mix. Unnervingly good-very moist and tender cake.
Great recipe!
Some added cognac or Noilly Prat would be nice.
Instead of putting it in cask iron pot and baking it in the oven, can you just let it simmer in a lidded pot on the stove? Also, what kind of red wine would you recommend for this?
Looks great! I read that some add about 2 tbsp tomato paste to the braising liquid. I'm kinda pondering on whether I should add that in. What's your opinion? Also I prob might add a carrot at the earlier stage along with the whole onion and some whole shallots in the last 10-15 minutes. Should I go for it?
Go for it!
Oven is more even temp. Any drinkable red wine works!
I made this recipe for a friend's birthday and it turned out just stunning. I had some 1966 Margeaux (sniff, it was too old to drink) but worked magnificently in the dish. I served it over colcannon (Elaine Lemm's recipe you referred to on your site) and it worked really well. I'm always up for another way to eat dark greens.
I'm giving this a try this weekend. Looks delicious! Plus it's cooking with wine. Wine gives you something to do while the food cooks. To be continued...
Chef John,
I'm looking to finally buy a decent dutch oven. How many quarts/litres is the oven used in this video? What would you suggest as a good, all around sized, dutch oven?
Cheers,
What do you serve with Coq Au Vin?
Any starch you like!! Potato rice etc.
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