We’re using bacon here to recreate lardons sticks. Lardons is slab bacon sliced into matchsticks. In France, “lardons” are used in this recipe.
Traditional coq au vin recipe skin#
Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. A Coq Au Vin is meant to use a whole bird, cut into pieces.A locally raised and free-range one is ideal. This recipe for Quick Coq au Vin meets that request. Return the bacon and the chicken to the pot. Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. Deglaze the pan with the wine, then stir in the stock, thyme, bay leaf, salt and pepper. I recommend you buy the best quality bird you can find. Cook the bacon in a large Dutch oven, then remove the meat to a plate and reserve the drippings in the pot.All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. In many ways, the dish reminds me of “ Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. “Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. Make this creamy recipe with just seven easy-to-find ingredients: canned cream of mushroom soup, Cheddar cheese, half-and-half, white wine, mayo, chicken breasts, and Parmesan. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire.
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