Tip: Blanch the Bacon
One tip in particular from Julia Child is to blanch the bacon slices first. We didn’t do this the first time we made it and the result was almost too salty. So, next time we blanched the bacon. It removes some of the saltiness from the bacon before you cook with it. The most important tool to have for making coq au vin is a Dutch oven with a lid. A 6-quart Dutch oven will work best with this recipe. Since this recipe doesn’t require any cooking time in oven, the Dutch oven does not have to be oven proof.
Is Coq au Vin Good the Next Day?
Yes, coq au vin is delicious the next day. Like many stews, coq au vin improves on day two as its flavors to meld together. Store coq au vin covered in the refrigerator for up to five days. Bring to a boil in the stove , then simmer for 5 minutes, continuing to cook until the chicken is just heated through. Freeze coq au vin in an airtight freezer safe container or freezer safe zip top bag for up to 3 months. Defrost it in the refrigerator.
Simple Sides To Serve With Coq au Vin
Mashed Parsnips and Potatoes with Chives Simple Peas and Onions Cider Vinaigrette Roasted Root Vegetables Roasted Kabocha Squash Soup Leeks Vinaigrette
A 6-quart Dutch oven will work best with this recipe. Since this recipe doesn’t require any cooking time in oven, the Dutch oven does not have to be oven proof. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well on all sides, about 10 minutes. Add the onions and garlic and cook a few minutes more. Spoon off any excess fat from the pot. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, and garlic, and discard.
