Wine on the Radio - October 16, 2003        Listen

Chicken with Wine (Coq au Vin)

                                                          Recommendations       Recipe

You know its fall when you think of heartier foods. A favorite is a traditional dish from France, coq au vin or chicken with wine.  

It's a simple peasant dish and in Burgundy they make it the best.  

Burgundy is home to Pinot Noir and the chicken is simmered in it until it falls off the bone.  Added to it are carrots, earthy mushrooms, baby onions and tomatoes.  

Then it's served with silky and fruity Pinot Noir.  

It doesn't have to be expensive or aged Pinot, just a simple "Bourgogne rouge" or one of the village wines like Nuits St. Georges or Volnay, or you can Americanize it with Pinot from Oregon or California.  

Pinot bridges the seasons; so welcome fall with coq au vin - it's like a taste of Burgundy brought right to your table.

Pop the cork™.                 

Some Pinot Picks for Chicken in Wine

Acacia 2001 Pinot Noir $28
Carneros, California
Winemaker's Notes
The 2000 Carneros Pinot Noir is dark ruby red in color

Anapamu 2001 Pinot Noir $14
Central Coast, California
Winemaker's Notes
This wine is a ruby garnet color, with aromas of cherry and rose petals accented by citrus peel and spice typical of Central Coast Pinot Noir

2000 Maison Louis Jadot Pinot Noir Bourgogne Rouge $14
An excellent pinot noir with low acidity, exceptional ripeness, and a fleshy, elegant, graceful, silky finish

Bouchard Pere & Fils 2001 Bourgogne Pinot Noir $14
Burgundy, France
Winemaker's Notes
Fine, fruity bouquet. Pleasant balance between fruit and body. Best enjoyed young

David Bruce 2001 Central Coast Pinot Noir $20
Central Coast, California
Winemaker's Notes
A wine with mature fruit flavors and substantial structure

Estancia 2001 Pinot Noir $16
Central Coast, California
Winemaker's Notes
A classically styled Pinot Noir, adopting the Burgundian philosophy of handling the fruit as delicately as possible

King Estate 2000 Pinot Noir $22
Willamette Valley, Oregon
Winemaker's Notes
This brilliant, garnet colored Pinot Noir displays rich fruit aromas of plum, cherry, blackberry, and cassis

Saintsbury 2001 Carneros Pinot Noir $26
Carneros, California
Winemaker's Notes
The wine is concentrated and full, with classic Pinot Noir character: cherry and berry flavors dominate both nose and palate with some deeper tones contributed by our new vineyard

Joseph Drouhin 1999 Cote De Beaune Villages $20
Burgundy, France
Winemaker's Notes
Côte de Beaune Villages can be enjoyed when young after 2 years or so of age. It has a nice purple hue. The nose offers pretty and delicate flavours of red berries. It is a wonderful example of Burgundy Pinot Noir at a reasonable price

1999 Jean Boillot Volnay $28
WA 87-89 points, The medium to dark ruby-colored 1999 Volnay has dark, plummy fruit aromas

Easy Coq au Vin (Chicken in Wine)                     Top of Page

Serves 6

Ingredients:

1 750ml bottle of Burgundy

1 whole chicken cut up

2 jars or 18-20 pearl onions

1 cup chicken stock

½ cup olive oil

8 oz. thick sliced bacon

1 cup flour for dredging

¼ cup flour reserved for sauce

2 tb soft butter

1 tb tomato paste

¼ cup fresh chopped thyme or 2 tb dried thyme

1 bay leaf

¼ cup chopped parsley

Salt

Pepper

Preparation:

• Chop and sauté bacon in a deep skillet until lightly cooked (approximately 3-5 minutes).  Remove and set aside. Pour off excess bacon fat.
• Add olive oil to skillet. Dredge chicken pieces in flour, shake off excess then add to hot skillet and brown all over.  Remove and set aside.
• Add pearl onions and sauté until lightly colored, about 3-4 minutes.
• Raise heat and carefully pour in wine.  Season with salt and pepper.  Bring to a boil then reduce to simmer and cook down for 8-10 minutes.  Stir in tomato paste, thyme and bay leaf.
• Add chicken and bacon and about half of chicken stock. (Remainder can be added as necessary during cooking if liquid required).
• Cover and simmer for 45 minutes or until the chicken is fork tender and the juices run clear.
• In a small mixing bowl combine butter and ¼ cup flour.  Uncover skillet and remove chicken to casserole or serving bowl.
• Re-season sauce with salt and pepper and add butter/flour mixture stirring 3-4 minutes to thicken sauce.
• Pour sauce over chicken and sprinkle with chopped parsley.  Serve.