The first step in making a poulet braisé au vin rouge (coq au vin style) is to cut up the chicken. It dawns on me that you could buy chicken parts — you need two boneless breasts, two drumsticks, two thighs (boneless or on the bone), and two wings. You can use skinless chicken parts or leave the skin on. If you'd rather cut up a whole chicken to get these parts, you can make broth out of the carcass and trimmings.
Above left are the raw chicken pieces listed above. Above right are the same pieces after I poured on most of a bottle of red wine to start the marinating. The other ingredients in the marinade are carrot (diced or sliced into disks), parsley sprigs, chopped onion and garlic, thyme, black peppercorns, a couple of bay leaves, and (optionally) a few allspice berries.
Above are the same chicken pieces after they spent nearly 24 hours in the marinade (vegetables and red wine) and in the refrigerator.
I can almost smell the wine!
ReplyDeleteLooks like the marinade really soaks in, which I guess is the point. Hope you are having dryer weather to enjoy!
ReplyDeleteThe marinade becomes a sauce that the chicken is cooked in.
DeleteI would love to taste this. I have really no idea how the red wine marinade will flavor the chicken.
ReplyDeleteAfter the chicken has marinated, you cook the wine and vegetables and then braise the chicken with it, so it makes a sauce.
DeleteI’m sure that it will be delicious. Would this marinating method work using a dry white wine like Sauvignon Blanc? C.
ReplyDeleteYears ago, The French Chef Julia Child did a show about making what she called fricassées using red wine vs. white wine.
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