In a large saucepan, reduce the wine by half, then set aside to cool. COQ AU VIN SIDES CRACKEDcracked white pepper, tied in cheesecloth with twine button mushrooms, cleaned and trimmedġ sachet of 8 sprigs thyme, 1 fresh bay leaf, 2 tsp. chickens, cut into 4 breasts, 4 thighs, and 4 legsĤ celery stalks, peeled and cut into 2" batonsĢ lbs. bottles dry, full-bodied red wineĢ 3 ½-lb. The flatware is by Arte Italica.Ģ 750-ml. COQ AU VIN SIDES UPDATEAs an alternative, he suggests the fuller-bodied Clos de la Roilette Fleurie Cuvée Tardive 2011 ($25), which he describes as "a cru Beaujolais with a dark fruit taste and a crystalline mineral quality."Ĭlassic coc au vin gets an update when paired with spaetzle. "The bright flavor of cherry, the wonderful spice aroma, and the silky texture of this Pinot Noir cut through the rich, wine-based sauce," he says. Johnnes recommends David Duband Côtes de Nuits Village 2011 ($30). "For this Burgundian dish, there's no better pairing than a Burgundian wine," says Daniel Johnnes, wine director of Daniel Boulud's restaurants. Sauté the pasta dumplings in a nonstick pan they'll take on a crunchiness that marries perfectly with the rich and concentrated red wine sauce. Pasta is the usual accompaniment, but at DB Bistro Moderne our former chef Olivier Muller, who is from the Alsace region of France, liked to pair it with spaetzle. In France, the recipe calls for a rooster, as per its name, but I often substitute a good-?quality farm-raised chicken. Blanc's variation of the dish had an intensity of flavor and color that resulted from reducing the wine before using it to marinate the poultry. For them it was a snack, or a casse-croute, as we called it. the farmers would march in, take their seats at the bar, and order plates of coq au vin. At the time I worked there, the local farmers' market and slaughterhouse were directly across the street. This was early in Blanc's career, before he transformed his family's inn, La Mère Blanc, located in the village of Vonnas in the foothills of Burgundy, into one of France's most beautiful restaurants. Her version was delicious, but it wasn't until I was working alongside the great chef Georges Blanc that I truly understood just how sublime this French country classic could be. My grandmother used to make a coq au vin in which she braised pieces of rooster or chicken with wine, shallots, mushrooms, and pancetta.
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