A dish that literally translates to chicken and wine, coq au vin is a classic French recipe that is essential to have in your kitchen arsenal. Although classic French cuisine can seem daunting, this dish is just the opposite. Though there are a few steps this stew, they are easy to handle, and after reading these tips, you’ll be cooking it like a pro.
Rendering The Bacon
Rendering, or drawing out the fat, in bacon is crucial to this recipe. The reason is that all the other components of this stew get cooked in the fat, so it’s important you cook it correctly. This stage might take longer than expected, but give it time and you’ll have enough fat to last you through until the end.
Preparation
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Coq au vin doesn’t require a lot of skill, but there are many stages of cooking the components. To make your life easier, prepare all the vegetables beforehand, this will also make the cooking time quicker.
Sauce
After all the ingredients have simmered away in the wine and stock, take out the chicken and let the liquid reduce. This may seem like an unnecessary step, but you’ll appreciate what the thickness of the sauce adds to the dish.
