Preamble
The other day I made Coq au vin for dinner. It was the first time making in Canada and it actually turned out to be delicious. I think this was the best version that I've made so far. I used chicken, of course, not a rooster. I guess technically that makes it poulet au vin but that name doesn't have the same ring to it. They don't sell roosters in the grocery stores here and I don't know where one would buy one. But anyway, I used dark meat, thighs, without the skin on and I really think that that is the way to go with this dish. So without further ado here is the recipe.
Ingredients
Chicken thighs
Carrots
Shallots
Garlic
Chicken broth
Red wine
Peas or fresh herbs for garnish
Tomato paste
Chicken Bouillon cube
Thyme
Herbs de Provence
Flour
Salt
Pepper
Directions
First I browned the chicken thighs on both sides in the same pot that I used for cooking. I used chicken thighs because they are fattier and dark meat tends to be a little tougher even if it's only slightly. I believe that it would hold up a little better than white meat when being cooked in liquid and I feel like chicken breast might turn out stringy.
Next I peeled and chopped all the vegetables - carrots, shallots and garlic. I chopped them all to roughly the same size so that they would cook evenly. I like to leave the vegetables fairly large in stew like dishes. I find that they hold up better during the long cook times without turning to mush and they make the dish a little more rustic in nature. I don't mind having to break apart meat and veggies with a spoon or even a knife when eating. I think that just adds to the experience of it.
Next I add a little flour to thicken the liquid (less than a full teaspoon, just a few pinches) and then I add in the chicken broth and red wine. You can adjust this as you like but I find that the best results come from using approximately 2/3 chicken broth to 1/3 red wine. I find that too much red wine creates a bitter sort of taste when it reduces down.
I don't add specific qualities here. I basically just add enough liquid to almost cover the meat and vegetables.
Then I bring the mixture to almost a boil before turning down the stove and allowing everything to simmer and reduce.
I dont cook this for a specific amount of time, basically just until the meat is fully cooked and the liquid has reduced and thickened. I would say that this takes around 45 minutes on a low to medium heat. The vegetables should be tender but not mushy and you don't want over cook the chicken too much either and have it fall apart or turn out stringy and shredded. I cook with the lid on and off to regulate the liquid reduction process.
I add the herbs and tomato paste near the end of the cook, say the last 10-15 minutes or so. I add the tomato paste gradually to thicken the liquid and to add some umami flavor to the dish. I don't measure it but use maybe a teaspoon here. I always add herbs late to maintain their flavor. I added Peas right at the end just for some color but you could add fresh Thyme or parsley as well for the same effect. And that's it!