Coq au vin, which was made famous by the late Julia Child, was originally developed to use up older, tougher chickens.
Coq au vin is a simple, rustic dish that translates to “chicken with wine.” Julia Child made this peasant dish famous on her cooking show and in her books, but there are many versions. Some are made with white wine, others are marinated overnight with wine and vegetables, and still other styles include sautéed winter vegetables.
A basic coq au vin is sautéed, then slowly simmered in wine and bacon is added to bring a slightly smoky flavor to the rich wine sauce. The classic French recipe was originally developed to use up older, tougher chickens.
Long braised in a wine sauce, the chicken then became tender. However, young chicken pieces are used here so there is no need to braise them for hours.
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This simplified stovetop recipe is pretty quick to put together and takes under an hour to cook. And, best of all, it gives up nothing in flavor.
You can use any variety of chicken parts totaling about 3ƒ pounds.
Steamed or roasted baby potatoes would make an excellent side dish, and I always make sure to serve the same style of wine in the dish as my beverage.
Diane Rossen Worthington is an authority on new American cooking. Contact her at seriouslysimple.com.
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