Coq au Vin Class Part 1

Cook time: 3.5 hours

Servings: 4

Difficulty: Intermediate

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Homework The Day Before Cooking
Peel and dice the onion, peel and dice the carrot, wash and dice the leek.
Place the red wine into a large pot along with the diced vegetables, thyme, bay leaf, black peppercorns, and garlic en chemise. Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.
Heat the pot over high heat and bring the wine to a boil. Once boiling, remove from the heat and allow to cool to room temperature. This is the red wine marinade.
Remove your chicken from the packaging, pat dry with paper towels, and butcher into 8 pieces. Transfer the chicken into a Pyrex container or casserole dish. Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until cooking starts the next day.
Once the marinade has cooled completely, pour the marinade over the chicken. Cover the container, place in the fridge, and allow the chicken to marinate overnight until cooking starts the next day.

Learn how to artfully butcher a chicken like a real kitchen pro.
Indulge in culinary elegance and master the art of wine-braising your protein.
Elevate your cooking skills by igniting more flavor to perfectly seared vegetables.