French Chicken in Red Wine (Coq au Vin)
One of the most legendary classic dishes of French cuisine, this chicken dish from Burgundy is much more humble than you probably expected.
The ‘coq au vin’ is one of the most revered dishes in classical French cuisine. Its reputation for haute cuisine has placed it on a pedestal, however its roots are much more humble. Originally from Burgundy, this dish uses any local wine the cook could afford. You’re often advised to cook with a wine that you would drink; that’s not always the case, and Coq au Vin is certainly one of those cases. Burgundy wine is generally famous for its bold flavour, strong tannins and intense pigment, which usually stains the chicken a deep mauve. In fact that’s why this dish traditionally used a rooster (coq) - for a gamier flavour - unlike a regular chicken (poulet). A lot of French people have experimented with other wine classifications such as Beaujolais or Pinot Noir. Don’t feel bullied into using a specific wine - there’s even a version that uses white wine! Besides wine, this has all the makings of a great dish: savoury aromatics, bone-in chicken and plenty of umami from mushrooms and bacon. The only deviation I make is to cook the bacon and mushrooms separate to the dish, and add them in at the end before serving. This way the savoury, umami elements in this dish keep their integrity and don’t obscure the distinct flavour of the wine and vegetables. It really makes a pleasant difference. Let’s go!
