The ViniCode™

December 08 - Peasant Bath and Coq au Vin - Podcast

During the fermentation of red wine, the skins and pulp rise to the surface of the vat. One danger is that this cap will dry out and introduce bad bacteria into the wine. In the old days the peasants of Burgundy developed a startling method designed to avoid this. They would get in the vats and swim around circulating this cap. I'm sure the experience was pleasant, a warm liquid and fruity aroma. But some remarked that this was the only bath that many peasants took all year. Thankfully this practice has fallen out of use. Nowadays winemakers use wooden or mechanical paddles to punch down the cap. So you can enjoy your Burgundy worry free with coq au vin. Literally translated it means rooster in wine. The wine in question is typically a red Burgundy. But throughout France there are regional varieties called coq au riesling, and coq au champagne. Legion traces this dish back to a hungry Julius Caesar who could only find one old rooster to eat. For more information please visit http://www.vinicode.com.
See recipe below.

December 08 - Easy Coq au Vin - Recipe

Coq au Vin

3-4 chicken thighs
2 rashers bacon, cut into small pieces
6-8 shallots, peeled
4 large chestnut mushrooms, quartered
1 tablespoons olive oil
1 tablespoons butter
3 tablespoons plain flour
300 ml red wine
150 ml chicken stock
1 tablespoons brandy
1 teaspoon herbes de Provence
1 sachet bouquet garni
salt & pepper

Heat the oil with the butter in a large frying pan. Brown the chicken thighs on all sides and then put in the slow cooker. Make sure they are quite brown. Add the bacon and the shallots to the pan and brown lightly. Add the flour and cook, stirring frquently with a spatula for 1 minute. Remove from the heat and stir in the wine and chicken stock. Return to the heat and bring to the boil, stirring constantly, then pour over the chicken in the slow cooker. Add the mushrooms, brandy and seasonings. Put the slow cooker on high for 30 min and then low for 6 hours or medium for 4 hours. Serve with steamed broccoli and carrots and mashed potatoes.