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Creating the Classic French Chicken Dish Coq au Vin

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William D. Jones MD (OK)
William D. Jones MD (OK)

William D. Jones, MD, is a respected Oklahoma City, OK, physician with two decades of experience in occupational and preventive medical care. An avid traveler, William D. Jones, MD, lived in France during two periods of his life. While in the country, he gained an interest in local culinary techniques.

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CREATING THE CLASSIC FRENCH CHICKEN DISH COQ AU VIN By William D Jones MD
Introduction William D. Jones, MD, is a respected Oklahoma City, OK, physician with two decades of experience in occupational and preventive medical care. An avid traveler, William D. Jones, MD, lived in France during two periods of his life. While in the country, he gained an interest in local culinary techniques. One of the classic regional French dishes is coq au vin, or chicken braised in red wine. From the Burgundy region, the dish traditionally featured rooster slow-cooked in wine, with flavoring elements such as pearl onions, mushrooms, and lardons, or salted pork belly sticks, used to create a rich, multi-layered flavor. Today, bacon is a common substitute for lardons.
Coq au Vin The slow braise associated with coq au vin was originally designed to create a tender dish from a tough, free-range rooster on the farm. Today, tender hens are the most common type of chicken used. For this reason, a braise over several hours is not necessary and can even dry out the white meat in less than an hour. While slow braising just the dark meat such as the leg is one solution, this goes against the whole bird concept of the dish. Creative solutions involve browning the entire chicken in an oven and then braising just the legs to create a classic coq au vin flavor.

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Creating the Classic French Chicken Dish Coq au Vin

  • 1. CREATING THE CLASSIC FRENCH CHICKEN DISH COQ AU VIN By William D Jones MD
  • 2. Introduction William D. Jones, MD, is a respected Oklahoma City, OK, physician with two decades of experience in occupational and preventive medical care. An avid traveler, William D. Jones, MD, lived in France during two periods of his life. While in the country, he gained an interest in local culinary techniques. One of the classic regional French dishes is coq au vin, or chicken braised in red wine. From the Burgundy region, the dish traditionally featured rooster slow-cooked in wine, with flavoring elements such as pearl onions, mushrooms, and lardons, or salted pork belly sticks, used to create a rich, multi-layered flavor. Today, bacon is a common substitute for lardons.
  • 3. Coq au Vin The slow braise associated with coq au vin was originally designed to create a tender dish from a tough, free-range rooster on the farm. Today, tender hens are the most common type of chicken used. For this reason, a braise over several hours is not necessary and can even dry out the white meat in less than an hour. While slow braising just the dark meat such as the leg is one solution, this goes against the whole bird concept of the dish. Creative solutions involve browning the entire chicken in an oven and then braising just the legs to create a classic coq au vin flavor.