Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster.
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot. Initially blood of the rooster was used to thicken the dish.
This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc
Coq au Vin or Rooster in Red Wine,
1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium sized onions, chopped
1 stalk celery, chopped
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
1 piece cinamon
1 teaspoon black pepper powder
5 cups red wine
¼ cup Cognac or brandy
2 tablespoons cooking oil
salt to taste
2 teaspoons sugar
1 tablespoon chillie powder
Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.
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