Easy, Traditional Coq Au Vin Recipe
In this episode of On The Table, you’ll expand your culinary repertoire to include the quintessential classic Coq au Vin. Translated from French to “rooster in wine,” this dish is more commonly made with chicken and is surprisingly straightforward. Proper browning technique is the basis of a rich, velvety sauce that is deepened with the help of an entire bottle of red wine. In this video, Chef Meredith showcases several indispensable French techniques that can be used in many other classic dishes. Bonus: this recipe is a great excuse to pull out the Dutch oven (or invest in one, which is a decision you’ll never regret making!).
00:44 Cooking Your Bacon
01:13 Seasoning and Browning Your Chicken
03:56 Browning Your Aromatics
06:59 Adding Wine to Simmer
07:28 Reintroducing Your Browned Chicken
07:52 Adding Stock and Herbs
08:22 Baking Your Chicken with Sauce
08:29 Cooking Topping Vegetables
10:52 Finishing Your Sauce
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