Jamie Oliver Coq Au Vin recipe, also known as chicken in red wine sauce, is one of the best and easiest Coq Au Vin recipes out there, even better than the traditional French Coq Au Vin recipe. This Coq Au Vin is made with either red or white wine, chicken, vegetables, and a few other ingredients. It can be cooked in a slow cooker, oven, or an Instant Pot. Don’t forget to leave a comment if you love this recipe.
Coq Au Vin is a traditional French dish made with chicken that’s slow-cooked with wine, lardons (small strips or cubes of pork fat), mushrooms, and possibly garlic. The name “Coq Au Vin” translates to “rooster with wine” in English, reflecting the dish’s rustic origins where an old rooster would be slow-cooked in wine to tenderize the meat and enhance the flavors.
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To make Coq Au Vin in a slow cooker, follow the same preparation steps: brown the bacon and chicken, and sauté the vegetables. Once you’ve done this, transfer everything to your slow cooker. Add the Cognac, wine, chicken stock, and thyme. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Just an hour before serving, mix the butter and flour and stir it into the stew along with the frozen onions and mushrooms. Cover and cook for another hour. Season to taste and serve hot.
To make Coq Au Vin in an Instant Pot, use the sauté function to brown the bacon and chicken, and to sauté the vegetables. Add the Cognac carefully (it may flame), then add the wine, chicken stock, and thyme. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release. Stir in the butter-flour mixture, frozen onions, and mushrooms, and use the sauté function to simmer the stew for another 10 minutes. Season to taste and serve hot.
Traditionally, Coq Au Vin is made with red wine, but it can also be made with white wine for a lighter, more delicate flavor. To make Coq Au Vin with white wine, simply replace the red wine in the recipe with a dry white wine. A good-quality Chardonnay or Sauvignon Blanc would work well. The ratio remains the same – use half a bottle (375 ml). The cooking process and times remain the same as well.
The best wine for Coq Au Vin is typically a dry, full-bodied red wine. In France, where the dish originates, it’s traditionally made with a Burgundy wine. However, other red wines like Pinot Noir, Côtes du Rhône, or even a Cabernet Sauvignon can also be used.
The key is to choose a wine that you enjoy drinking, as the flavor of the wine will greatly influence the dish. If you’re making a white wine version, a dry, crisp white like Chardonnay or Sauvignon Blanc would be a good choice.
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To make a vegetarian version of Coq Au Vin, just replace the chicken with portobello mushrooms or eggplant. These vegetables will hold up well during the cooking process and absorb the flavors of the wine and other ingredients.
Here’s how you can adjust the recipe:
The rest of the recipe and cooking times remain the same.
To make a vegan version of Coq Au Vin, follow the adjustments for the vegetarian version and also replace the butter with a vegan butter substitute or olive oil.
Here’s how you can adjust the recipe:
The rest of the recipe and cooking times remain the same.
You can make coq au vin a day or two in advance, just follow the steps:
Cooked Coq Au Vin can last in the fridge for up to 3-4 days. To store Coq Au Vin properly, simply let it cool, then pour it into glass containers and place it in the fridge.
Yes, Coq Au Vin freezes well and can last about 2-3 months in the freezer. The best way to freeze it is to let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
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When you’re ready to serve it again, just thaw it in the fridge overnight and it will be completely defrosted by the next morning.
To reheat refrigerated Coq Au Vin, transfer it to a pot and heat over medium-low heat, stirring occasionally until it’s heated through.
To reheat frozen Coq Au Vin, it’s best to let it thaw overnight in the fridge first. Once it’s thawed, you can reheat it in a pot over medium-low heat until it’s warmed through. If you’re in a hurry, you can also reheat it directly from frozen, but you’ll need to use a lower heat and stir frequently to ensure it heats evenly.
Serve this Jamie Oliver Coq Au Vin with Orzo Salad, Naan Bread, Pickled Red Onions or Jamie Oliver Brussel Sprouts And Bacon.
Serving Size: 1 serving (661 grams)
Coq Au Vin can be considered not particularly healthy due to its high-fat content from the bacon and butter, as well as the presence of alcohol from the wine.
The best way to thicken Coq Au Vin is to use a “beurre manié”, a mixture of butter and flour. Near the end of the cooking time, mix 1 tablespoon of butter with 1.5 tablespoons of flour to form a paste. Stir this mixture into the coq au vin until thicken.
If your Coq Au Vin is purple, it’s likely due to the type of red wine used in the recipe. The pigments in the wine can dye the chicken and vegetables a purple hue. This is completely normal and doesn’t affect the taste of the dish.
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