Red House Coq au Vin

Red House Coq au Vin

A long-time favourite preparation in the world of classic bistro cuisine, coq au vin — cockerel stewed in red wine — was originally a rooster braised in wine sauce that may have been thickened with chicken blood. The blood, you see, has albumin, a protein that tightens liquids up when it is heated.

In the absence of cockerel blood, coq au vin de Bourgogne was cooked in an earthenware dish and mounted with a beurre mani√© — a thickening agent of one-ounce of butter and two-thirds of an ounce of flour kneaded gently into a paste.

Blood or no, the dish is a time-consuming one and difficult to get the sauce thick and reduced without over cooking the bird.

The Red House Uptown version of the dish (likely sans blood) is Cornish hen soaked in red wine for 48 hours before it is pan-seared and served with roasted red potatoes, smoked beets, red wine jus and baby kale ($24.95).

[Coq au vin image/Food Network]


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