Can you use old wine for coq au vin?

But really, any red wine will work (in fact, whites will too—there’s a well-known version of this dish made with Riesling).

Can I use Merlot for coq au vin?

For the wine, a Burgundy or Pinot Noir is traditional but any light or medium bodied red wine, such as Merlot or Zinfandel, will also work. You don’t need to use an expensive bottle; just make sure it’s good enough to drink (no supermarket cooking wine!).

Does coq au vin taste good?

Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn; naturally, anything that tastes this wonderful takes some time.

Can you use pickled onions in coq au vin?

Pickled silverskin onions: Bring lots of flavor. These can be replaced with small shallots. If using shallots, I suggest sauteing them before adding to the sauce. Bacon: Use thick cut bacon with little fat, as we remove the fat anyway.

Can I use Bordeaux for coq au vin?

Traditionally, coq au vin is made with lighter red wines, like a Bordeaux, Pinot Noir, Côtes du Rhône, etc. But I’ve found that I prefer it with a more full-bodied red wine, such as Cabernet Sauvignon.

Is coq au Riesling better than white wine with parsley?

Coq au Riesling, on the other hand works, much better because white wine with some cream and lots of parsley just looks much more appetising. The acidity of Riesling can be a rather surprising joy in Alsatian cookery.”

How do you cook with Riesling?

The acidity of Riesling can be a rather surprising joy in Alsatian cookery.” Heat half the oil and butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl with a slotted spoon.

What to do with coq au vin?

Classic Coq au Vin is a restoring winter dish that can be ladled out from the middle of the table. Marinate the bird the night before and simmer the next day until tender. Time to (b)raise your chicken game! In a glass dish or a large sealable plastic bag, combine the chicken pieces, wine and herbs.