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| Newbistic China. May 25 2012 16:48. Posts 2911 | Profile Blog # |
Hasu Cook Session 5:
Coq au Vin
Introduction
You wouldn't visit Egypt for the first time without visiting the Pyramids. Likewise, you wouldn't learn French cuisine without making coq au vin at least once.
Coq au vin translates to "rooster with wine" in English (or cock with wine, but in this day and age that phrase is easily misconstrued). It's basically a chicken stew made with a ton of wine. There are many ways to make coq au vin. For my inaugural attempt(s), I decided to go with Julia Child's version, which is designed for the American supermarket. It certainly requires more work than some of the other versions, but all of its ingredients are readily acquirable in a supermarket.
This is going to be a long blog for a long recipe. I will be showing you how to make everything in the recipe from scratch, which takes anywhere from 3.5-5 hours depending on your hardware and multitasking skills. I strongly encourage you to read through the recipe before attempting the dish in the event that there is some hardware or ingredient requirement you do not meet. Of course, if you do not feel like spending much time/effort, feel free to take any store-bought shortcuts you deem necessary.
Last but not least, a ton of thanks to Team Liquid member endy for answering my newbie questions and lending his vast culinary knowledge.
Ingredients
![[image loading]](http://i.imgur.com/WnPBb.jpg)
Maybe WaxAngel will pop in again and point out that despite the name of the dish, he couldn't find any coqs OLOLOL. Just kidding.
Prep Time: 3.5-5 hours
Note: I know this looks like a lot of ingredients, but there's a lot of repeats. And yes, you need all parts.
I: Brown Chicken Stock
Chicken giblets & bones
1 medium carrot
1 yellow onion
3 cups water
1/2 tsp thyme
1/2 bay leaf
few sprigs of parsley
cooking oil
II: Brown-braised Mini-Onions [Oignons Glacés à Brun]
~ 2 dozen mini (or pearl) onions*
1.5 tbsp butter
1.5 tbsp oil
1/3 cups brown chicken stock**
2 sprigs parsley
1/2 tsp thyme
1/2 bay leaf
salt
pepper
III: Sauteed Mushrooms [Champignons Sautés au Beurre]
1/2 pounds (~225g) mushrooms (button or brown is fine)
2 tbsp butter
1 tbsp oil
2-3 tbsp minced shallots OR chopped scallions
salt
pepper
IV: Coq au Vin
A 4-5 pound chicken, cut into pieces***
3-4 oz salt pork OR bacon****
1/2 cups cognac
3 cups wine*****
2 cubs brown chicken stock
1 bay leaf
1/2 tsp thyme
3 tbsp parsley leaves, chopped
1 clove garlic
1 tbsp tomato paste
salt
pepper
2-3 tbsp butter
2-3 tbsp flour
 o not use large onions. You should be able to find some small or pearl onions that are roughly 1 inch in diameter or smaller. They do cost about 10x the price of regular yellow onions though.
**The original recipe says 1/2 cups of stock, but if you "simmer slowly" as the instructions direct you'll never be able to simmer away all the liquid by the end of 50 minutes. 1/3 cups should be more than enough especially since the pearl onions I (and probably you) use are smaller and should cook faster than those in the recipe.
***Try to procure a good chicken, like a free-ranged type. Since you will be shelling out a lot of money for all the other ingredients, it doesn't make sense for the star of the show to be of low quality.
****What you really need is a lump of high-fat salt pork that hasn't been smoked. If you cannot find these, use bacon. Full instructions will be included below.
*****You want a full-bodied red wine. White wines also work, but my personal experience is with red. Merlots are a good choice for a cheap wine that is still full-bodied. If you have money to spare, a Burgundy, a wine from the Vallee du Rhone region made from Pinot Noir grapes, or a Chianti should also work.
Cooking I: Brown Chicken Stock
The cooking process for coq au vin begins and ends with the chicken. If you purchased a whole chicken, it should come with some giblets and a neck. Set these aside and de-bone your chicken. You should end up with two breasts, two thighs, two wings, two drumsticks, the spine, a few extra pieces of skin and fat, and the ribcage. Cut the spine in half and you'll end up with two additional pieces of dark meat chicken.
![[image loading]](http://i.imgur.com/QW1Of.jpg)
I'm not exactly an expert deboner. But your grandmother is, when she's naked.
Bag the breasts and stick them in the refrigerator. They will not be used for this dish. Set aside the giblets, skin, and bones, and refrigerate the other pieces for now. These random pieces of chicken will be the base for the brown chicken stock.
![[image loading]](http://i.imgur.com/hflMD.jpg)
Taking chicken stock to brown town. Coqs are involved.
Chop one onion and one carrot. Pour a tablespoon of two of oil into a pot and brown the chicken, onion, and carrot. After browning, add three cups of water, bay leaf, thyme, and a few sprigs of parsley. Salt and pepper isn't necessary at this point. Bring the water to a boil then turn the heat down. Simmer the stock for about 90 minutes. Strain the solids out and keep the stock for later.
![[image loading]](http://i.imgur.com/IdKfQ.jpg)
I dub it the coq stock
Cooking II: Brown-braised Mini-Onions
Wash and peel your mini-onions (you can do this while your stock is simmering). Place your butter and oil in a non-stick pan over medium to medium-high heat. The butter will melt, then begin to form foam bubbles on the surface of the oil. Wait until the foam has subsided; this indicates that the oil is ready to receive your food. Dump your onions into the hot oil and brown them on all sides to the best of your ability, rolling them around to brown all surfaces.
![[image loading]](http://i.imgur.com/2V0Tj.jpg)
Pearl onions, because you can't have coq au vin without the family jewels.
Once the onions are suitably browned, pour 1/3 cup of your brown chicken stock. Add salt and pepper to taste, thyme, bay leaf, and sprigs of parsley (you may notice a pattern in the herbs involved). Turn the heat down to low and cover the onions. Slowly simmer for 40-50 minutes, or until all of the liquid has evaporated. If you are using a dark (teflon) pan, it may be difficult to discern if there is still any liquid left or if there is only oil. You can always tip the pan a bit to find out, or taste an onion. It should hold its shape, but be soft enough to melt in your mouth.
Cooking III: Sauteed Mushrooms
This step can be done ahead of time, or later while your chicken is simmering in part IV. Wash and thinly slice your mushrooms. Meanwhile, melt your butter and oil in a pan (medium on gas stove, high on electric). Again, the way to tell that the butter is ready is when the foam rises then subsides in the pan.
![[image loading]](http://i.imgur.com/kT1Nc.jpg)
Bubble pop, bubble pop.
Toss the mushrooms for about five minutes. The mushrooms will first absorb all of the oil, then gradually release it to coat all the mushrooms with a nice slick sheen. There should never be any water or juice in the bottom of the pan while you are sauteeing. If you do see water collecting, turn your heat up.
Chop some shallots or scallions while you are tossing the mushrooms. Add them to your sauteed mushrooms and toss for another two minutes. Salt and pepper to season. Remove from heat and set aside for now.
![[image loading]](http://i.imgur.com/sbKN7.jpg)
Up until now neither coq nor vin have made their appearances yet. But hold your fucking horses, it's coming. By which I mean the coq.
Cooking IV: Coq au Vin
We are now ready to assemble the dish! Bring about 5-6 cups of water to a boil in a pot. Cut your bacon into pieces and boil them for 10 minutes to remove the smoky taste. If you are using salt pork, you can skip this step. Once your bacon is boiled, drain the water.
![[image loading]](http://i.imgur.com/be8Zd.jpg)
To do this step completely from scratch, first smoke your pork to make bacon, then boil the bacon to remove the smoky flavor.
Fry the bacon in a pan with two tablespoons of butter until the fat has been rendered from the bacon. Remove the bacon from the pan.
Take your dark meat chicken pieces out of the refrigerator. Use 6-8 pieces of paper towels to pat them dry. This step is very important! It may seem wasteful, but it is essential to dry the surface of the chicken so that you can brown them without steaming them.
Heat the bacon-infused butter oil until it is smoking, then brown your chicken on all sides. Salt and pepper them at this time. Make sure to cook your chicken on a single layer, and do not crowd your pan. If you have a small pan like I do, brown your chicken in batches.
![[image loading]](http://i.imgur.com/d6ChQ.jpg)
Cutting it up and frying it in butter, the French sure have a way with coqs.
Once your chicken is browned, collect them in a pot. Add the bacon back to the chicken and cover the pot. Cook for 10 minutes, turning the pieces once.
![[image loading]](http://i.imgur.com/ol6me.jpg)
Pour it on your coq and set it on fire.
Now, take the lid off the pot. Pour 1/4 cup of cognac all over the chicken and light that shit on fire, using either a match or a lighter.
![[image loading]](http://i.imgur.com/l5SNp.jpg)
It's like that scene in the park in that movie Baby's Day Out. You know what I'm talking about?
Carefully shake the pot from side to side while it is on fire, making sure not to catch on fire yourself. Now, add to the chicken two cups of brown chicken stock, three cups of wine, one mashed garlic clove, a tablespoon of tomato paste, 1/2 teaspoons of thyme, 1 bay leaf, 1 teaspoon of salt, and some pepper. Cover the lid, bring to a boil, then turn the heat down. Simmer for about 30 minutes.
![[image loading]](http://i.imgur.com/8wb19.jpg)
Coq and vin, finally united.
At the end of 30 minutes remove the chicken from the pot. Yes, the pieces will be a dark purple. And that's fine. There should also be a brownish film over the soup in the pot. Use a ladle to skim all of this off- this is most of the fat that have been used so far in the dish. Then, turn the heat as high as it can go. Boil the liquid down until you have about 2 cups left skimming off any scum that rises to the surface, then turn the heat down until the sauce is at a bare simmer.
![[image loading]](http://i.imgur.com/qECy5.jpg)
That coq residue right there ain't good for eatin'
Mash together 2-3 tablespoons of room temperature butter with equal parts flour. Dump this mixture into your reduced sauce, and whisk (use a plastic spatula if you are using a non-stick pot like I am!) the butter into the sauce to incorporate. Simmer for a few minutes more. Return the chicken to the pot, and add the mushrooms and onions. Fold into the sauce. Sprinkle chopped parsley on top and serve hot with potatoes, pasta, or rice.
![[image loading]](http://i.imgur.com/v3g2v.jpg)
You know a dish isn't half-coqed when you've been cooking it for the past 5 hours.
The Result
![[image loading]](http://i.imgur.com/8tHwh.jpg)
Les filles, elles adorent mon coq.
A lot can go wrong when someone as immature as I am has to talk about tasting a dish called coq au vin. I'll say that it is pretty good. Cooking all the ingredients separately means that they all have a unique identity in the dish. The chicken is nice, tender, and chickeny. The onions, sweet from caramelization, melt in your mouth. The mushrooms are nice and mushroomy, and when you chew them the rich flavor of butter come bursting forth. The rich wine sauce ties everything together nicely.
Conclusion
Man, this writeup was really long. It's probably really long for you to read too, so I'll keep this short. French cuisine is fucking fun to cook, I enjoyed every minute of the five hours or so it took to make the dish. Sure, if you're not so into cooking you can buy stock from the store and significantly cut down on the cooking time, but I wouldn't have it any other way. In the near future I have some baked goods projects planned, so stay tuned.
As always, questions and comments are welcome. If you enjoyed this blog (or thought it was too fucking long) and want to read something else, all past (and shorter) installments of Hasu Cook as well as my other series The Ghetto Cook can be found on my main blog,
http://foodinmind.wordpress.com
Until next time, if you have a few extra cups of wine to spare, consider pouring it onto your coq.Last edit: 2012-05-25 17:13:17
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 Azera May 25 2012 16:50. Posts 3467 | Profile Blog # |
Yay, another one!!
What does Hasu mean. btw?Last edit: 2012-05-25 16:51:28 |
| | Trudge comfortably | Check out some glorious music made by TLers - http://bit.ly/QXYhdb , by intrigue. http://bit.ly/RTjpOR , by ohsea.toc. | |
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 Empyrean May 25 2012 16:59. Posts 16305 | Profile Blog # |
| Wow, one of my favorite food blog posts on TL! |
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| Newbistic China. May 25 2012 17:15. Posts 2911 | Profile Blog # |
On May 25 2012 16:50 Azera wrote:
Yay, another one!!
What does Hasu mean. btw?
Hasu means trash or sewage in Korean. I originally named the series Hasu cook because I thought hasu meant "average-level", but it was not meant to be. Then laziness took over and the name is now stuck. |
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| endy China. May 25 2012 17:35. Posts 6233 | Profile Blog # |
You did extremely well !
You're ready to start a Gosu Cook series now ! Making your own chicken stock is at least B rank already.
The wine didn't make the meat look purple as you were feared.
It's the second time you do this recipe right ? The picture of chicken after browning is different from the one you sent me the other day.
5/5
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| | ★ SK Telecom T1 ★ MSL Forever ★ SonicBJ is my hero ★ Kim Taek Yong ♥ I took a photo with Bisu before it was mainstream | |
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| Disregard China. May 25 2012 17:47. Posts 8081 | Profile Blog # |
| Wow, cant believe you would make this! Kinda defies your blog concept, haha! =) |
| | "Architects know nothing about everything" |
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| Mawi Sweden. May 25 2012 19:07. Posts 4268 | Profile # |
I should really start cooking... looks so delicious and i love how i can understand your'e guide
5/5 |
| | Forever Mirin Zyzz Son of Zeus Brother of Hercules Father of the Aesthetics |
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| Monsen Germany. May 25 2012 19:12. Posts 2026 | Profile # |
Makes me curious as to whether I might like coq.
Love your blogs- 5. |
| | Ten years and counting- TL #680 |
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| Wala.Revolution Liechtenstein. May 25 2012 19:24. Posts 6046 | Profile Blog # |
On May 25 2012 17:15 Newbistic wrote:
Show nested quote +On May 25 2012 16:50 Azera wrote:
Yay, another one!!
What does Hasu mean. btw?
Hasu means trash or sewage in Korean. I originally named the series Hasu cook because I thought hasu meant "average-level", but it was not meant to be. Then laziness took over and the name is now stuck.
Both 手 and 水 are pronounced "soo" in Korean, and Gosu and Hasu means "high hand" and "low hand", not sewage lol.
Also hasu, at least in bw, does mean average I guess. Usually I heard Chobo < Hasu < Gosu with various other terms in between.
Also a great series of blogs! I must resist reading when it's late at night though. :< |
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| Telcontar United Kingdom. May 25 2012 19:35. Posts 15880 | Profile # |
| One of my favourite dishes and you did it justice! I wish I wasn't so lazy about cooking real food. |
| | Et Eärello Endorenna utúlien. Sinome maruvan ar Hildinyar tenn' Ambar-metta. |
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| oGoZenob France. May 25 2012 20:34. Posts 396 | Profile # |
| fun fact : like the "poule au pot" this dish was first invented to cook the old chicken that can't be used to breed or make eggs ^^ that's why it's cooked for so long, to soften the meat (of your coq :D ) |
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| bGr.MetHiX Bulgaria. May 25 2012 21:08. Posts 394 | Profile # |
cocky and whine after.the story of the sc2 community.
on a srs note : i liked your previous sessions more.from this one i think i might just take the cognac bottle. |
| | Grandmaster Protoss from Bulgaria on both EU and NA servers. Proud member of team [gizmo] . Streaming everyday with commentary @ twitch.tv/hwbgmethix |
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| r.Evo Germany. May 25 2012 22:28. Posts 5397 | Profile # |
Damn, that looks incredibly well done. =D
For those who enjoy a more specific wine recommendation: The area of Lussac-Saint-Émilion is my personal favorite when it comes to full bodied Bordeux wine. Not sure about the US, but over here you can get them for around 5-15 Euro and they're well worth the price.
I have yet to drink a Chianti that comes even remotely close, mostly because Chianti wines triy to achieve the same taste as a Bordeux wine while also costing less. =S
PS: When it comes to all the footnotes you add, I think using "[1]"-"[5]" makes it easier to read than "*" - "*****"Last edit: 2012-05-25 22:31:23 |
| | "We don't make mistakes here, we call it happy little accidents." ~Bob Ross |
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| LeoLeo Sweden. May 25 2012 22:30. Posts 444 | Profile Blog # |
Coq au Vin is always so amazing when I eat it at restaurants and such, but I find it so hard to do it at home... T_T But hey, it apparently shouldn't be impossible even if it takes a lot of time.
Good blog man =) |
| | Bacon, Orangina and chilling |
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| OminouS Sweden. May 25 2012 22:32. Posts 1183 | Profile # |
| I will never stop hating you for doing these blogs. Not proper hate, more envy, it looks delicious but if I try to make it myself I always fail. Always well written though. |
| | On the 6th day JF made Reavers and on the 7th day JF put his opponent to rest |
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| QuanticHawk United States. May 25 2012 22:38. Posts 21527 | Profile Blog # |
Hot damn, that looks good. Also, unhealthy with all the butter and pork fat!
and for the love of god people, please be careful when fucking around with alcohol on your stove. I still had long hair the first time I tried flambeing something and that almost ended in disaster~~ |
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| oHInsane France. May 25 2012 23:12. Posts 703 | Profile # |
As a french guy, I approve this blog 100% 
You did a really great job, if it tastes as good as it looks on your pics, it should be wondeful !
You probably did it way better than a lot of french restaurant, gratz !
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| LeLfe France. May 26 2012 00:08. Posts 2346 | Profile # |
| I always twitch my nose and get skeptical when I see a foreigner going for French cuisine (sorry bad experience) but I must say this is a very good blog, and even if "le coq au vin" is not among my favortie dishes, you're obviously doing it well! props to you sir and 5 stars for this blog! |
| | Writer for Iron Squid (En/Fr), O'gaming (Fr) and aAa (Fr), @ClemLeLfe on twitter |
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| Samp Canada. May 26 2012 02:42. Posts 781 | Profile # |
| Les filles, elles adorent mon coq. hahahahah |
| | Banelings, "They're cute, they live in a nest". -Artosis |
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| Newbistic China. May 26 2012 05:51. Posts 2911 | Profile Blog # |
On May 25 2012 17:35 endy wrote:
You did extremely well !
You're ready to start a Gosu Cook series now ! Making your own chicken stock is at least B rank already.
The wine didn't make the meat look purple as you were feared.
It's the second time you do this recipe right ? The picture of chicken after browning is different from the one you sent me the other day.
5/5
Thanks!
This was actually my third attempt D:
After making this the first time I thought the reason why the outside of the chicken turned purple was because I didn't brown properly, so I made it a second time, but the outside of the chicken still turned purplish, so I got some second opinions and PMed you lol -_-
It turned out I did everything properly the second time, but I was so depressed by the chicken I didn't bother photographing the final steps of the dish. All in all this blog cost me more money to write than probably any 30 of my past blogs together. |
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