He coq au vin, or chicken in wine, is one of those recipes that seem more complicated than they really are. Perhaps because of its status as a classic of French cuisine with a sophisticated name. However, it is still a comforting chicken stew cooked slowly in red wine. Of course, according to chef José Andrés, the difference between a correct result and an epic one is in two very simple details that we often overlook.
The Asturian chef, who is one of the great ambassadors of Spanish gastronomy in the world, showed his version of this traditional dish on RTVE, explaining that the secret of the recipe begins long before lighting the fire. To get especially juicy meat, he recommends leaving the chicken marinating for eight to ten hours with red wine, garlic, onion, chopped shallots, carrots and celery, as well as aromatic herbs such as bay leaf and thyme.
This resting time, in a covered container and in the refrigerator, allows the meat to absorb all the aromas before starting cooking. But marinating is not the only trick that makes a difference. José Andrés insists that the chicken must then be dried very well with kitchen paper before passing it through the pan.
If the surface is wet, instead of browning it will begin to release water and end up cooking. Then you have to season and brown the chicken in a saucepan with a little olive oil, always in several batches so that the meat is sealed correctly. Not overcrowding the casserole prevents the temperature from dropping suddenly and allows the Maillard reaction to occur, responsible for the toasted color and intense flavor that distinguishes good stews.
Once the chicken is browned, we set aside and in the same saucepan we first cook the bacon and sauté the vegetables from the marinade (drained, the chef uses a strainer to separate) until they caramelize slightly. Finally, we add the wine used for marinating and let it reduce by approximately half.
Then all you have to do is return the chicken to the pot and cook it over low heat for an hour and a half, more or less. In the last twenty minutes, the mushrooms are added, which complete a dish designed for dipping bread.
Finally, taste the sauce before serving and adjust the salt and pepper if necessary. If it is too liquid, just let it reduce for a few more minutes without covering.
Cover photo | RTVE and Raman
