For the wine, a Burgundy or Pinot Noir is traditional but any light or medium bodied red wine, such as Merlot or Zinfandel, will also work.You can find it in the deli at most supermarkets or precut and packaged in the refrigerated gourmet foods aisle, which is a great time saver. Instead of being smoked like American bacon, it is cured with salt and spices and then dried.
The thighs remain tender and succulent when braised for a long time, whereas white meat tends to dry out.
I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread - basically anything to soak up the full-flavored sauce. As with most stews, it is even better the next day, and it freezes well, too. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn naturally, anything that tastes this wonderful takes some time. Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta.
#Le coq au vin full#
Read my full disclosure policy.Ĭoq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
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