![]() ![]() A FEW TIPS TO MAKE THE BEST COQ AU VIN WITH WHITE WINE For this recipe, I have used white wine which I find results in a dish that is brighter in flavour and doesn’t change the colour of the chicken. The dish originated in France’s Burgundy region long before Julia Child’s version of coq au vin become so popular. It creates one of the most nourishing and comforting dishes of all time. This coq au vin recipe, was of course inspired by Julia Childs’ coq au vin which is traditionally made with red wine.Ĭoq au vin is a slow-cooking chicken braise layered with crispy bacon, sweet pearl onions, and earthy mushrooms. I also find a lot inspiration from all the great food heroes Julia Childs, Yotam Ottolenghi, Ina Garten, Jamie Oliver, etc. The seasons of course will always be a major factor dictating how most of us cook. I am often asked from where I pull inspiration for my recipes. It didn’t fix things in the world, but the leftovers sure soothed the chill in our hearts and melted away some anxiety. ![]() Turns out my timing was perfect, because when I was making this dish, I hadn’t a clue the following day the world would implode with the most devastating and unprecedented political storm, I at least, have ever lived through. Stretched to two or even three days, like most braises, this dish is even better the next day, which is of course one of the best reasons to make it. I knew there would be nothing better than coming back inside, exhausted and cold, to tuck into this long-simmered, deeply comforting dish. The day I was making this coq au vin, I was merely hoping it would bring some cheer after a long and chilly, hard-working day outside. The chicken falls off the bone, the sauce turns rich and flavourful, the earthy mushrooms and sweet pearled onions a delightful chew in every bite, making it worth the pain of peeling those persnickety little pearls. Then the easy part, I threw the pot in the oven for a low and slow braise that resulted in something beautiful. I peeled the dreaded but oh-so-good pearl onions, sautéd bacon strips, browned chicken pieces, browned onions, garlic and mushrooms, added a fresh thyme and bay leaves, then deglazed it all with a glorious bottle of Riesling. Before heading out to tackle said task, I spent a little while preparing this coq au vin with white wine. A few days ago, I raked and filled at least 20 bags of leaves. Eating together with my loved ones, so much more so. Elegant enough for entertaining, it is also cozy and wonderful for a family meal.įor me, cooking is consoling and comforting. Deeply comforting and flavourful, Coq Au Vin with White Wine is one of the most spectacular braises you will ever encounter. ![]()
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