Literally translating to chicken and wine, coq au vin is a classic French dish that can feed the masses elegantly. Although when you first look at some recipe it can seem daunting, it is really an easy process! Essentially all you have to do is cook each element before throwing everything into the pot to stew. Follow these tips and you’ll get it right every time.
Rendering The Bacon
The fat you render out of the bacon is what you’ll be using to cook the vegetables and chicken later on so give this delicious meat time! It may take a while until the bacon fat has seeped out, but it’s worth the wait.
Preparation
Preparation is always the key to a successful meal, especially for coq au vin. Make sure you cut your vegetables beforehand and season your chicken well before they hit the pan so you don’t have to run around for ingredients just when you need them most.
Sauce
Although it’s a bit tedious, after all the ingredients have been simmering, take out the chicken and let the liquid reduce. This step will take your dish to the next level by allowing the sauce to thicken slightly, and you’ll be happy you did it once you sit down for your meal.
