Coq au Vin
About This Course
Coq au Vin is a quintessential French classic that transforms humble ingredients—chicken, wine, vegetables, and aromatics—into a deeply flavorful, melt-in-your-mouth stew. In this course module, you’ll learn the step-by-step process of braising chicken in red wine (or alternate regional wines), building layers of flavor with lardons, mushrooms, and aromatic herbs. By the end, you’ll understand how to achieve tender poultry, a glossy, rich sauce, and a beautifully balanced dish worthy of any dinner table.
Learning Objectives
Ingredient Selection & Preparation:
How to choose the right cut of chicken (whole, thighs, or a combination) and select complementary wine (e.g., Burgundy Pinot Noir or alternative regional varieties).
Proper techniques for trimming, seasoning, and preparing lardons, mushrooms, and root vegetables.
Braising Fundamentals:
The importance of searing chicken pieces for color and flavor development.
How to deglaze a Dutch oven or heavy-bottomed casserole with red wine, preserving all the fond (browned bits) on the pan bottom.
Flavor-Building Strategies:
Layering aromatics—onion, garlic, carrot, thyme, and bay leaf—to create depth.
Controlling heat and timing for a slow, gentle simmer that yields tender meat and a concentrated sauce.
Sauce Reduction & Finishing Touches:
Techniques for skimming excess fat and reducing the braising liquid to a velvety consistency.
Tips for adding mushrooms and optional garnishes (parsley, fresh herbs) at the final stage for maximum aroma and texture.
Plating & Serving Suggestions:
How to present Coq au Vin with traditional accompaniments (e.g., buttered noodles, mashed potatoes, crusty bread).
Strategies for reheating or holding the dish without sacrificing quality, making it ideal for dinner parties.
Material Includes
- Ingredient Lists & Shopping Guides: Printable PDFs detailing exact quantities, recommended cuts of chicken, and wine-pairing notes.
- Step-by-Step Recipe Cards: Illustrated recipe sheets highlighting each stage—preparation, searing, braising, and finishing—so you can follow along without missing a beat.
- Printable Herb & Spice Reference Sheet: A quick-look chart explaining why thyme, bay leaf, and parsley work together, and what substitutions (e.g., rosemary or tarragon) you can make.
- Printable Braising Temperature & Timing Chart: A concise guide showing optimal stovetop and oven temperatures, cooking durations, and visual cues for doneness.
- Hand-Drawn Illustrations: Simple, clean line drawings on white backgrounds, demonstrating proper chicken cutting techniques, pan searing visuals, and plating examples.
Requirements
- Basic Kitchen Equipment:
- Heavy-bottomed Dutch oven or large oven-safe casserole dish with lid.
- Chef’s knife, cutting board, and kitchen shears.
- Wooden spoon or silicone spatula for stirring.
- Tongs for turning chicken pieces.
- Ingredients (Per 4 Servings):
- 4–6 bone-in, skin-on chicken thighs (or combination of thighs and drumsticks).
- 6–8 ounces of lardons or diced bacon/pork fat.
- 8–10 ounces of cremini or button mushrooms, cleaned and quartered.
- 1 large onion (yellow or white), sliced.
- 2 carrots, peeled and cut into ½-inch rounds.
- 3–4 cloves garlic, minced.
- 2 cups Burgundy (Pinot Noir) or substitute red wine (Gamay, Merlot).
- 2 cups low-sodium chicken stock.
- 2 tablespoons tomato paste (optional, for deeper color).
- 2–3 sprigs fresh thyme, 1 bay leaf.
- Salt, black pepper, and a splash of brandy (optional).
Target Audience
- Home Cooks Seeking Classic Recipes: Anyone with basic kitchen experience who wants to expand their repertoire to include iconic French braises.
- Culinary Students & Enthusiasts: Individuals interested in mastering braising techniques and developing a deeper understanding of flavor layering.
- Entertainers & Hosts: Those who wish to prepare an elegant, comforting main course for dinner gatherings, celebrations, or family meals.
- Food Writers & Bloggers: Creatives looking for a detailed reference to accurately describe or adapt Coq au Vin in their own content.
Curriculum
3 Lessons2h 15m
Ingredient Selection and Preparation
Choosing and Prepping the Chicken & Lardons
Braising and Finishing Techniques
Your Instructors
uniquedevservice993@gmail.com
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€18.15
Material Includes
- Ingredient Lists & Shopping Guides: Printable PDFs detailing exact quantities, recommended cuts of chicken, and wine-pairing notes.
- Step-by-Step Recipe Cards: Illustrated recipe sheets highlighting each stage—preparation, searing, braising, and finishing—so you can follow along without missing a beat.
- Printable Herb & Spice Reference Sheet: A quick-look chart explaining why thyme, bay leaf, and parsley work together, and what substitutions (e.g., rosemary or tarragon) you can make.
- Printable Braising Temperature & Timing Chart: A concise guide showing optimal stovetop and oven temperatures, cooking durations, and visual cues for doneness.
- Hand-Drawn Illustrations: Simple, clean line drawings on white backgrounds, demonstrating proper chicken cutting techniques, pan searing visuals, and plating examples.
