Remove with a slotted spoon and set aside on a plate lined with paper towels. Add pancetta and cook over medium heat until crispy. The next day, heat one tablespoon of olive oil in a large pan or Dutch oven.When your wine and vegetables have cooled, add the chicken meat, and marinate overnight. Retain the carcass and wings you’ll use them in the stew to add flavor. Do not remove the breast meat from the rib cage keeping it on the bone adds flavor and helps retain moisture during cooking. As the wine cools, carve the chickens: You want four breasts with ribs, four thighs, and four legs.This will burn off the alcohol content and start to infuse the wine with the flavor of the vegetables. Bring to a boil, and then remove from heat.
2 large chickens, roughly 3 ½ pounds each, cut into 4 breasts, 4 thighs, and 4 legs.8 ounces pancetta, unsmoked, cut into ¼-inch by 1-inch batons (these are called lardons).Alternatively, consider Sylvaner, an underrated white variety grown throughout Alsace. It carries an average price of $14 and benefits from nationwide distribution. For coq au Riesling, Kreuther recommends a Riesling “with high acidity, but not too sweet and lots of minerality.” Hugel & Fils “Gentil” is an ideal example of such a wine, he says. Wherever you are in the country, and whichever version of the dish you’re cooking and eating, the key is to embrace local ingredients. This region’s version of the dish typically also includes two luxurious ingredients: morel mushrooms and poulet de Bresse (Bresse chicken).īesides holding AOC certification and being considered the finest quality poultry money can buy, Bresse chicken is prized in France because the white chicken’s appearance matches the colors of the French flag - blue legs, white body, and red crown.
The region’s famous oxidative “yellow” wines have a strong savory profile, similar to dry sherry. In the Jura region, located 200 miles southwest of Alsace, coq au vin incorporates neither vin blanc nor vin rouge, but instead vin jaune. Rather than serve with rich mashed potatoes or crusty French loaf, consider “a very nice linguine, cooked al dente,” he suggests, or a barley risotto during winter months. When serving coq au Riesling, the garnish remains the same as coq au vin, but the sauce is much lighter in color and typically finished with cream, though “one or two spoons of sour cream is better, in my opinion,” Kreuther says, “because it has natural acidity and it’s lighter.” The roosters used in the dish would be two or three years old and weigh 7 or 8 pounds, Kreuther explains, compared to the 12-week-old poultry we find in supermarkets today. Historically, wine was used to tenderize tough rooster meat. Marinating chicken in white wine is optional but not essential, Kreuther says. Apart from the wine used, the preparation of coq au Riesling is very much the same as “traditional” coq au vin, with just a few differences. But order in a region like Alsace, and you’ll find your chicken marinated and cooked in a zesty local white.Īlsatian coq au vin utilizes the region’s dry Riesling wines and is sometimes referred to as coq au Riesling. Order coq au vin in a region known for its red wines, he says, and you’ll encounter the very same dish the rest of the world knows. “The wine used to make coq au vin changes depending on the region in France,” Alsatian chef Gabriel Kreuther tells VinePair. In France, however, where regional cooking revolves around local delicacies, such practices are overlooked. When pairing meat with wine, especially for cooking, common practice dictates that red wine accompanies red meat and white wine pairs with white meat and fish. Purists might shudder at the thought, but it actually makes a lot of sense to reach for a bottle of white instead of red.
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