Coq au Vin for Outlander on Starz

Coq au Vin for the Comte St. Germain - Outlander S2E4

Welcome back! Season 2 is ticking right along. New characters are everywhere if you're a TV fan, while for the readers among us, it's like meeting old friends for the first time in person!

Or enemies? The Comte St. Germain is definitely a man not to be crossed. He's a wealthy wine merchant, with a good dose of self confidence...cocky actually.

So I made him a French classic - Coq au Vin. Chicken in wine.

coq au vin ingredients

See what I did there? Food from fiction can sometimes stretch the imagination, but it's always delicious.

coq au vin

Traditionally, coq au vin is made with an aged cock. :) Everything, including the bird's comb, was thrown into the pot, and cooked for a long time in wine, which helped tenderize the old, stringy meat.

Julia Childs' recipe from the 60s is what most of us in modern North America use as inspiration, and I am no different. I've made a couple of changes to the old dame's version, mostly to reduce the number of pans. Cleaning up the kitchen before the newest episode of Outlander is a drag, don't you think?

That said, this recipe is still a bit involved, but the flavour of this classic stewed dish is worth a little bit of work. As with most stews and braises, this tastes even better the next day. Refrigerate it in its pan, then warm it gently in the oven before serving.

You can certainly use bone-in chicken breasts in place of the legs, just shorten the cooking time slightly to avoid drying out the meat. Whichever you use, prepare everything before you start and it will come together smoothly, before you know it.

coq au vin

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