Coq au vin is a classic French recipe which literally translates to chicken and wine, the stars of this delicious stew. There are many different interpretations of this recipe, and some can seem daunting. However, if you follow these tips, you’ll not only have an impressive main course but a sense of pride and accomplishment.
Rendering The Bacon
Bacon is crucial to this recipe because all the vegetables in this stew get cooked in its fat. When you render the bacon or draw out the fat, make sure you to take your time. This stage might take longer than expected, but you need the fat for later stages in the recipe.
Preparation
Although there isn’t a lot of skill needed for this recipe, there are plenty of steps in its preparation. Whether adding ingredients or taking them out, make your life easier by preparing all the vegetables you need before you start cooking. As the pros it, a little mise en place (organizing and arranging the ingredients before cooking) can really go a long way.
Sauce
When all the ingredients have been simmered in the cooking liquid, take out the chicken and let the liquid reduce. This step again will take some extra time, but you’ll appreciate a thicker sauce once you sit down for your delicious meal.
