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Let’s celebrate the day with a classic ” Coq Au Vin “.
But first :
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” Bastille Day is the name given in English-speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called La Fête Nationale (The National Celebration) and commonly Le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.”
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To help you celebrate at home (or just to have a great meal because it is saturday
or whatever day 🙂 ,
here is one of my old standby’s for a hearty meal. And just because there is a lot
of wine in the marinade and sauce does not mean you should not make the meal
even better with another bottle of grat red wine.
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Photo Credit: Hans D. Susser
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Marinade :
Chicken 1200 gr , 8 cut, Bone in
Bay Leaves 5 ea
Thyme Sprig 2 ea
Rosemary Sprig 1 ea
Cloves 5 ea
Mirepoix 1 lb
Garlic chopped 5 Gloves
Burgundy Red 1 ½ qt
Preperation:
Olive Oil 2 oz
Tomato Paste 2 oz
Sweet Paprika Powder 1 oz
AP Flour 3 oz
Salt & Black Pepper to Taste
For the Garnish :
Butter 1 oz
Bacon 3 oz
Button Mushrooms 5 oz
Silver Onions, parboiled 3 oz
Parsley, chopped 1 oz
Salt & Black Pepper to Taste
Heart shaped toasted bread wedges
Method :
In a stainless steel container combine the chicken and the marinade
ingredients for 24 hours.
Remove the chicken, pat dry and season liberally with salt and freshly
ground black pepper.
In a heavy cast iron pan, sauté the chicken in the olive oil until mahagony brown.
Remove the chicken, add flour and sauté until dark brown roux forms.
Return the chicken together with the stock, mirepoix , cloves, bay leaves, herbs and cover.
Place in a 300* oven until chicken is tender, approx. 30-40 minutes.
Remove chicken and strain the sauce in a saucepan. If necessary,
simmer and reduce the sauce until it reaches the desired consistency.
Garnish:
Render the bacon until crispy. Remove the bacon , add the butter, mushroom and onion and sauté for one minute. Add parsley, salt and pepper to taste.
To serve :
Place the chicken on a platter, cover with sauce , garnish with mushroom and onion and top with toast’s.
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ChefsOpinion 
Ahhh what a wonderful receipt …….. I was laughing , German sauces alike require wine , sherry or cognac in it , well in my house they do ….. Martina
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bonjour
Que d’erreurs !!!!!!!!!
le coq au vin se fait avec du coq de 3 a 4kg et non avec un poulet la chair doit être ferme regardez ma recette mise sur votre blog tous les présidents l’ont testé dans notre restaurant parisien
translate please
best regards
Chef Patrick Asfaux 30 ansétoilé Michelin
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Hi Patrick,
I am sure that most chef’s around the world are educated enough to be aware that Coq means rooster, therefore classically coq au vin – rooster in wine.
Most chefs around the world use chicken for two reasons :
Coq au vin is a very popular dish because of the cooking method,the sauce and the garnish. It is being serve at some venues for hundreds and even thousands of guests at the same time. To source this amount of roosters would simply be impractical if not outright impossible.
I have worked in many countries around the world, mostly in five star operations. While at some places it is easy to source roosters, at others it is just too impractical or cost prohibitive. I try to keep my blog light and practical, so that professional chefs can smile about some of the things I do and suggest, while less experienced cooks, hobby cooks and housewives will be able to easily re-create the recipes, maybe even applying their own twist.
I have been teaching at le cordon bleu for nearly eight years, classical french and international cuisine and when I was teaching about classical french dishes I made always sure I teach these with the revered respect and quality they deserve. I have always tried to make sure the students understand the difference between a classic dish and one that is prepared ” in the style of ”
And I too have cooked for a # of presidents and royalty over the years, no biggy there.
Anyway, I do appreciate every single comment and critique though,
so thank you and please stay with us.
Your input is highly appreciated.
Happy Bastille Day ! Try 🙂
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Love the blog chef! Did you leave some liquid out of the braising part of the recipe? The recipe suggest that the chicken is returned onto the roux. You use the marinade, right? I recall you made this for 200 plus at an open house, and every plate was perfect!
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Chef –
This takes me back. Coq au Vin was one of the first “major” dishes that I learned to cook. I would say I made my first attempt (which was, of course, a success) at about 13 or 14. I bet my mom was happy to have me in the kitchen helping out. Maybe not though. I’ve always been a messy cook.
Take care.
TWTG
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Hi Joseph,
Thank you to point it out, I corrected it 🙂
Where are you at? Still around Miami. Maybe we meet for a drink?
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I’m up in the Jupiter area, still not much going on right now. Sounds good!
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