You can eyeball it, but I use a glass measuring cup after 15 minutes just to gauge how much longer the wine should reduce.
#Coq au vin recipe julia child full#
Note: A full bottle of wine contains just over 3 cups, so essentially, you want to reduce liquid by a little more than half. Reduce the heat to a moderate simmer and cook for 15 to 20 minutes, uncovered until the wine is reduced to about 1 1/2 cups.Pour a bottle of red wine into a saucepan and bring to a boil.I usually stick to a $10-$12 bottle that I wouldn’t mind serving with dinner.
You don’t have to get fancy with an expensive bottle, but it should be good enough that you’d enjoy a glass of it. The wine sauce is what makes any Coq Au Vin recipe special and it starts with a bottle of drinkable red wine. Simmer a bottle of red wine for about 15 minutes to reduce the volume to about 1 – 1 1/2 cups. Ingredients For Chicken In Red Wine Sauce Nowadays, coq au vin is usually made with chicken pieces instead of an old rooster, however braising the meat in a dutch oven is still the method of choice.įor this coq au vin recipe, I use readily available (and relatively inexpensive) bone-in, skin-on chicken thighs because the dark meat doesn’t dry out during cooking and the chicken thigh meat pairs vert well with the red wine sauce. And while roosters aren’t typically tender and juicy, a good, long braise can remedy that. You might be asking yourself, “who would eat a rooster?” Well, in a “beggars can’t be choosers” world, you eat what you can. So this dish actually translates to rooster in red wine. Let’s set a few things straight here… A “coq” is a rooster in French… not a chicken.
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